Spicy Korean-Style Rice Cakes

with Broccoli, Kimchi & Mushrooms

Keep It Vegetarian

Active:

15m

Total:

15m

Tteokbokki is a classic preparation of Korean rice cakes, a staple of the cuisine. For this quick-cooking take, chewy rice cakes are simmered alongside broccoli and mushrooms in a delicately spicy sauce.

Details

Nutrition per serving

15 Min Meal

Customize It

600 Calories Or Less

Ingredients

8 oz

Rice Cakes

8 oz

Broccoli Florets

2 tsp

Gochujang

⅓ cup

Kimchi

3 tbsp

Soy-Miso Sauce

4 oz

Mushrooms

1 tsp

Black & White Sesame Seeds

2 each

Scallions

2 tbsp

Crème Fraîche

Note: Measurements are for 2 serving recipes.

Instructions

step 1

Prepare the ingredients

Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Thinly slice the mushrooms.

step 2

Cook the vegetables

In a medium pot (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned. Add 1/4 cup of water (or 1/2 cup for 4 servings). Cook, stirring occasionally, 2 to 3 minutes, or until the broccoli is tender and the liquid has cooked off. Add the sliced mushrooms and sliced white bottoms of the scallions. Cook, stirring occasionally, 2 to 3 minutes, or until softened.

step 3

Finish the rice cakes & serve your dish

Using your hands, carefully separate the rice cakes. To the pot, add the kimchi, soy-miso sauce, 1/3 cup of water (or 2/3 cup for 4 servings), rice cakes, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the rice cakes are tender and coated. Turn off the heat. Add the crème fraîche; stir until coated and combined. Serve the finished rice cakes garnished with the sliced green tops of the scallions and sesame seeds. Enjoy!