Spicy Korean-Style Rice Cakes

A19I4561-Edit

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 

Sea salt 

  1. In a small bowl combine stock, gochujang, honey, soy, Korean chili powder, and garlic, and whisk to mix well. Set aside. 
  2. 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.
  3. 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!

 

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