Spicy Korean-Style Rice Cakes
I first tried this saucy little minx of a recipe in New York City a few years back and it legit blew my mind. Spicy, sweet, and jam-packed with flavour. Comfort food X 10,000%. Yes please and thank you!
Spicy Gochujang & Kimchi Rice Cakes
Makes 4 – 6 servings
½ cup vegetable stock
¼ cup gochujang
¼ cup honey
1 1/2 tablespoons light soy sauce
1 teaspoon korean chili powder
2 garlic cloves, minced
1 tablespoon grapeseed oil
1 medium Spanish onion, thinly sliced
½ cup kimchi
1 ¼ pounds rice cakes
¼ cup sliced green onions
1 tablespoon toasted sesame seeds
- In a small bowl combine stock, gochujang, honey, soy, Korean chili powder, and garlic, and whisk to mix well. Set aside.
- Heat a wok over high heat. When hot pour in the oil, swirl top coat the wok, then add the onion. Season with a pinch of salt and, keeping the onion moving constantly, cook until softened and translucent (about 4 minutes). Stir in the kimchi and cook for 2 minutes.
- Add the rice cakes, making sure to separate them so they don’t stick together, then pour in the sauce. Bring to a simmer and cook for 3 minutes, until thickened. Taste and adjust seasoning as necessary. Stir in the green onions, then remove from heat. Transfer to a serving dish and top with sesame seeds. Serve immediately. Delicious!