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Oil Free Spicy Korean Rice Cakes in a Skillet

Oil Free Spicy Korean Rice Cakes

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 20 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 40 Minutes
  • Yield: 4 Servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Korean Inspired
  • Diet: Vegan

Description

Bursting with umami flavor, this vegan nod to Spicy Korean Rice Cakes dish is oil-free, packed with plant-based ingredients, and oh-so-nutritious.


Ingredients

Scale

 Sauce Ingredients:

  • 2 ½ cup low-sodium vegetable broth *
  • 1 Tablespoon minced garlic
  • 1 cup grated cabbage
  • ½ cup grated carrots
  • 1 red bell pepper, small dice
  • 4 green onions, thinly sliced
  • 3 Tablespoons reduced-sodium tamari (+/-) *
  • 1 Tablespoon miso *
  • 1 teaspoon tahini
  • 1 Tablespoon ketchup
  • 2 teaspoons pure maple syrup (+/-) *
  • 1 teaspoon chili garlic sauce (+/-) *
  • 1 – [ 15 oz. can ] chickpeas, drained and rinsed 

Herb/Spice Ingredients:

  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon red pepper flakes (+/-)
  • ¼ teaspoon sea salt (+/-) *

Cornstarch Slurry Ingredients:

  • 2 teaspoons cornstarch (or arrowroot powder)
  • 1 Tablespoon water

Other Ingredients

  • 3 ½ cups cooked rice *

Optional Toppings:

  • Sliced green onions
  • Toasted sesame seeds

Instructions

  1. Place all the Sauce Ingredients and the Spice/Herb Ingredients into a large, deep skillet, stir over medium-high heat until boiling, then immediately lower to a simmer. Simmer for 10 minutes.
  2. In the meantime, heat the rice (if left-over refrigerated) until it becomes hot, then place in a medium-sized bowl. Mash the rice until all the grains are gone and the rice becomes a sticky almost dough-like consistency.
  3. Before placing the rice cakes into the sauce, create a cornstarch slurry, add it to the sauce and stir until thickened.
  4. Scoop up a golf-ball sized (slightly less than ¼ cup) amount of sticky rice dough and with dampened hands roll it into a ball (in your hands), then flatten it into a thick disk, then gently place the rice cake into the skillet mixture.
  5. Continue until all the smashed rice has been rolled, flattened, and placed into the skillet mixture. Gently turn the rice cakes over in the sauce several times to thoroughly coat. Simmer on low for 5 minutes.
  6. Remove from heat and allow to sit for several minutes. Then serve with a sprinkle of green onions and toasted sesame seeds.

Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Serving:  4