For ages I saw these dried rice cakes in the Asian supermarket and had no idea what to do with them… then while watching ‘Let’s Eat’ on Netflix I saw a simple (but not vegan) recipe for them in a sticky spicy and sweet sauce. They looked incredible and I had to try them.
Traditionally it contains fish cake and eggs so I’ve changed things up here to make it 100% vegan.
2 cups of water
2 1” squares of Kombu and 1 Dried Shitake Mushroom. Alternatively you can use a vegetable stock cube.
450g Dried Cylinder Rice Cakes
1 Can of Water Chestnuts, Drained
4 Spring Onions
½ tbsp Brown Sugar
½ tbsp Korean Red Pepper Flakes
Sesame seeds to top.
1. Start by making a stock (or skip this bit and add in a stock cube). Add 2 cups of water to a frying pan along with your kombu, mushroom and spring onion. Simmer for 15 minutes and then remove the musroom and kombu.
2. Add in your Korean pepper flakes, brown sugar and gochujang then stir to combine. Add in your separated rice cakes and the drained water chestnuts then simmer for a further 10-15 minutes.
3. When the sauce is thick, sticky and coating the rice cakes, top with sesame seeds and eat while hot.
Here we’ve eaten them with lettuce cups, danmuji, seasoned seaweed and a side of broccoli in a lemon almond dressing.
What would you eat them with?
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