Chewy Korean rice cakes simmered in a sweet-spicy gochujang sauce with cabbage and spring onions. This tandoori version is finished with yogurt and kashmiri chili powder and garam masala. Ready in about 25 minutes.
Prep 10 min Cook 15 min Serves 2 Easy
Ingredients
🧀Yogurt1/4 cup
🌶️Kashmiri Chili Powder1 tsp
🌶️Garam Masala1/2 tsp
🧄Garlic2 cloves, minced
🫙Vegetable Stock2 cups
🧅Spring Onions2, cut in lengths
🫙Soy Sauce1 tbsp
🫙Sugar1 tbsp
🌶️Gochugaru1 tbsp
🌾Rice Cakes400 g
🫙Gochujang2 tbsp
Optional extras
🥬Cabbage1 cup, sliced
Instructions
1
Soak the rice cakes in warm water for 10 minutes if firm.
2
Bring the stock to a boil and stir in gochujang, gochugaru, sugar, soy sauce and garlic.
3
Add rice cakes and cabbage; simmer, stirring, 10–12 minutes until the cakes are soft and the sauce thickens.
4
Add spring onions, cook 1 minute and serve hot.
5
Rub the main ingredient with yogurt, Kashmiri chili and garam masala and let it sit 15 minutes before cooking.
Chef's tip
Stir often: the starch from the rice cakes thickens the sauce and can catch on the pan.
