Korean Spicy Rice Cakes

Korean Spicy Rice Cakes are a delightful blend of chewy rice cakes tossed in a savory and spicy gochujang sauce, making for a satisfying snack or light meal. This dairy-free dish is packed with flavors and textures that will excite your taste buds.

Ingredients

• Rice cakes - 200 grams
• Gochujang (Korean chili paste) - 2 tablespoons
• Soy sauce - 1 tablespoon
• Maple syrup - 1 tablespoon
• Sesame oil - 1 tablespoon
• Garlic (minced) - 2 cloves
• Green onions (sliced) - 2 stalks
• Water - 250 ml
• Sesame seeds - 1 tablespoon for garnish

Steps

1. In a medium pot, bring 250 ml of water to a boil.
2. Add the rice cakes to the boiling water and cook for 5-7 minutes until they become soft and chewy. Drain and set aside.
3. In a large pan, heat the sesame oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
4. Stir in the gochujang, soy sauce, and maple syrup, mixing well to create a sauce.
5. Add the cooked rice cakes to the pan and toss them in the sauce until fully coated.
6. Stir in the sliced green onions and cook for an additional 2-3 minutes to heat everything through.
7. Transfer to a serving plate, sprinkle with sesame seeds, and serve hot.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 60 g
• Fiber: 2 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.25 L

Health Benefits

• Rice cakes are a good source of carbohydrates for energy.
• Gochujang contains beneficial antioxidants and may boost metabolism.

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