Korean Rice Cakes
Recipe type: Entree
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 3 servings
Rice cakes cooked with assorted vegetables and fish cake in a sweet and spicy sauce. These Korean rice cakes are delicious, easy to prepare, and taste like those found in Korean restaurants.
Sweet and spicy sauce
  • 3 tablespoons gochujang chili paste
  • 1 ½ teaspoon granulated sugar
  • 3 teaspoons soy sauce
  • 4 teaspoons honey
  • ¾ cup water
Rice Cakes
  • 1 pound rice cakes
  • 2 garlic cloves, minced
  • ½ cup onions, sliced
  • ½ cup zucchini, sliced
  • ½ cup carrots, sliced
  • 3 oz fish cakes, sliced
  1. Soak the rice cakes in cold water for a few minutes, drain the rice cakes, and set them aside for now.
  2. In a medium sized skillet over low heat, mix together gochujang chili paste, granulated sugar, soy sauce, honey, and ¼ cup water. Stir the ingredients with a spatula until a sauce begins to form.
  3. Add the rice cakes to the sauce, and mix to coat the rice cakes with the sauce. Cook the rice cakes for a few minutes until they have softened.
  4. Next, add the minced garlic cloves, sliced onions, sliced zucchinis, sliced carrots, and sliced fish cake. Stir to evenly coat them with the sauce.
  5. The sauce will start to reduce. Slowly add the rest of the water to form a liquid sauce that will coat all the rice cakes, veggies, and fish cake.
  6. Once all the ingredients have softened, remove the skillet from heat.
  7. Plate the rice cakes, and serve warm.
Recipe by Cooking with a Wallflower at http://cookingwithawallflower.com/2015/03/19/korean-rice-cakes/