Korean Rice Cakes are a delightfully chewy side dish prepared with fish cakes, a little bit of veggie matter and plenty of spicy sauce.
Makes
2 servings
Total Time
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Ingredients
Test Kitchen Approved
Instructions
Whisk together water, gochuchang,
sugar, gochugaru, and garlic.
Soak rice cakes in water to cover
for 20 minutes; drain well, then pat dry.
Heat oil in a wok or skillet over
medium-high. Add onions; stir-fry
until softened, 2 minutes. Stir in
cabbage until wilted, 3 minutes.
Add rice cakes, fish cakes, and
gochuchang mixture; stir-fry until rice
cakes are heated through, 2 minutes.
Stir in scallions; top servings with
sesame seeds.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 1068
% Daily Value*
Total Fat 31g 47%
Saturated Fat 7g 35%
Cholesterol 72mg 24%
Sodium 1000mg 41%
% Daily Value*
Carbs 166g 55%
Protein 31g
*Percent Daily Values are based on a 2,000 calorie diet.
