Sweet Korean Rice Cake Recipe
Sweet & tangy Gochuchang & coconut cream tossed rice cakes with carrot, Napa cabbage, shitake, wilted greens, daikon, peanuts, garlic scapes & crispy black bracken
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Rice Cake
In a mixing bowl, combine sweet rice flour and water. Stir until smooth. Pour the mixture into a greased steaming tray and steam for about 30 minutes until the mixture is firm and cooked through. Allow it to cool, then cut into bite-sized pieces.
- 2
Make the Sauce
In a separate bowl, mix coconut cream and gochujang until well combined. Adjust the spice level according to your taste.
- 3
Assembly
- 4
Combine and Serve
In a large bowl, toss the rice cake pieces with the sautéed vegetables and the coconut-gochujang sauce. Serve topped with crushed peanuts and crispy black bracken, if using.