Chewy Korean rice cakes simmered in a sweet-spicy gochujang sauce with cabbage and spring onions. This cottage cheese version is finished with paneer. Ready in about 25 minutes.
Prep 10 min Cook 15 min Serves 2 Easy
Ingredients
🧀Paneer1/2 cup cottage cheese (or crumbled paneer)
🧄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
Add spoonfuls of cottage cheese before serving.
Chef's tip
Stir often: the starch from the rice cakes thickens the sauce and can catch on the pan.
