Chewy Korean rice cakes simmered in a sweet-spicy gochujang sauce with cabbage and spring onions. This pesto version is finished with fresh basil and pine nuts and parmesan cheese. Ready in about 25 minutes.
Prep 10 min Cook 15 min Serves 2 Easy
Ingredients
🧄Garlic2 cloves, minced
🌿Fresh Basil1 cup
🫙Vegetable Stock2 cups
🧅Spring Onions2, cut in lengths
🫙Soy Sauce1 tbsp
🫙Sugar1 tbsp
🫙Pine Nuts2 tbsp
🌶️Gochugaru1 tbsp
🌾Rice Cakes400 g
🫙Gochujang2 tbsp
Optional extras
🧀Parmesan Cheese1/4 cup
🥬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
Blend basil, pine nuts, parmesan and olive oil into a quick pesto and spoon it over.
Chef's tip
Stir often: the starch from the rice cakes thickens the sauce and can catch on the pan.
