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.
It’s been awhile since I had Korean food so I figured it’s time to make my own.
There’s something about Korean cuisine that’s so addictive. It must be all those spicy dishes. I really can’t resist them. As you can probably tell with some of the recipes I’ve posted previously. Like this one and this one.
Whenever I’m having dinner with a friend at a Korean restaurant, I usually order bibimbap, tofu soup, spicy pork, or Korean rice cakes. It makes life so much easier when I have a list of my usuals. I’m really indecisive and having to decide on the spot what I want for dinner can be a long process. To save time, I like to go online, find the menu to the restaurant I’m going to eat at, narrow down my choices, go to the restaurant, and then decide what I want to eat based on the few I preselected. Um… Yeah. Does anyone else do this? Or is it just me?
Have you ever had Korean rice cakes? They are sooo filling. I love how chewy rice cakes are. Rice cakes are often cooked with sliced fish cake and assorted vegetables. They’re coated with a delicious sweet and spicy sauce commonly found in many Korean dishes. This Korean rice cake dish is so simple to make you’ll want to make them at home.
Soak about a pound of refrigerated rice cake in cold water for a few minutes. Drain the rice cakes and set them aside for now. Some people make the rice cakes from scratch, but I just bought them from an Asian supermarket. You can usually find them in the refrigerator section along with other noodles.
In a medium sized skillet, add gochujang chili paste, granulated sugar, soy sauce, honey, and ¼ cup water over low heat. Use a spatula to stir the ingredients until they form a sauce.
Once the sauce forms a paste, add the rice cakes and cook them for a few minutes until they have softened.
Next, add the sliced carrots, onions, zucchinis, minced garlic, and fish cake. Use the spatula to stir until they are evenly coated with the sauce. Allow them to simmer until all the ingredients are soft and tender. I also bought the fish cake, but you can make your own too.
Serve the rice cakes warm.
Enjoy!
I’d love to see your photos! Tag any photos of my recipes that you made with #cookingwithawallflower. I’ll be sure to check them out.
- 3 tablespoons gochujang chili paste
- 1 ½ teaspoon granulated sugar
- 3 teaspoons soy sauce
- 4 teaspoons honey
- ¾ cup water
- 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
- Soak the rice cakes in cold water for a few minutes, drain the rice cakes, and set them aside for now.
- 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.
- 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.
- Next, add the minced garlic cloves, sliced onions, sliced zucchinis, sliced carrots, and sliced fish cake. Stir to evenly coat them with the sauce.
- 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.
- Once all the ingredients have softened, remove the skillet from heat.
- Plate the rice cakes, and serve warm.
Love the rice cakes Andrea! It looks so delicious and seems pretty simple to make if one has all the ingredients!
Andrea, Great pictures and a great recipe! I wish I could just pick up those chopsticks and start eating….it looks super delicious!
I’ve never had Korean rice cakes but will be looking out for them now and maybe try and make some too! Thanks for sharing! 🙂
I’ve never tried korean rice cakes before, I’ve not eaten much Korean food at all actually. But judging by this I need to start, it all looks delicious!
I’ve never had Korean rice cales, they look interesting and I love the sound of the spicy sauce and veg with them. Moght have to hunt them down and give them a try!
I’ve only had rice cakes a couple times, and I remember loving the texture as well! Yours look so wonderfully flavourful, I’d love to give it a try.
And exactly!! Looking at the menu ahead of time is something I really ought to do more often! My family loves to share food when we go out, but we’re even more indecisive together than alone… I’m scared that sometimes we can make busy restaurants a bit exasperated
I’m so glad I’m not alone. I think servers get so annoyed at me because I’m always asking for another “minute” to decide. lol
Yummm, this looks just gorgeous. all the flavors sound delicious.
This looks like an incredible meal… soooo delicious! Thanks for sharing your recipe with the group at Fiesta Friday, Andrea. 🙂
What a delicious looking dish Andrea. I’ve been in Asian grocers before and often don’t know how to prepare the ingredients. This is a great post. Glad you showed the uncooked product in the package.
Yum!! I’m such a bad Korean and have never had rice cakes… looks like this needs to go to the top of my to-make list! 😉 Thanks for sharing such a delicious sounding recipe – book marking it now! 😀