Soft and Chewy Rice Cake with Spicy Kimchi

Soft and Chewy Rice Cake with Spicy Kimchi

SpicyKimchi670

When I crave something spicy, I usually go for Korean Kimchi.  A really home-made recipe, Kimchi has been sautéed in sesame oil and then simmer cooked with rice cakes, along with onion and scallions.  The rice cakes turn out so soft and chewy and combined with the kimchi, this dish really satisfies your spicy craving.

Ingredients:

  • Rice Cakes (18 ounces)
  • Kimchi (4 cups)
  • Scallion (5 stalks, sliced into 1 inch pieces)
  • Onion (1, sliced into thin pieces)
  • Korean Red Hot Pepper Paste (2 tablespoons)
  • Honey (2 tablespoons)
  • Sesame Oil (2 tablespoons)
  • Water (1 1/2 cup)

If you can’t get Korean Hot Pepper Paste or Kimchi, get it here:

Sunchang Gochujang Korean Hot Pepper Paste

Seoul Kim Chi SPICY 28oz – Fresh & Healthy All Natural Gluten Free MADE UPON ORDER Lucky Food’s Kimchi

Ingredients you will need:

RiceCakeInPackageRiceCakeIngredientKimchiIngredientScallionOnionCondiment

Instructions:

1) Rinse your rice cake in water so it doesn’t stick together from the freezing.

WashRiceCake

2) Slice scallion into 1 inch pieces and thinly slice onion.  Leave aside.

SliceScallion0SliceScallion0SliceScallion1SlicedScallionSliceOnion0SliceOnion1SlicedOnion

3) In hot pan with lid, add sesame oil.  Add kimchi and sautee for 1-2 minutes.  Add onion and sautee for 1 minute.

AddSesameOilIntoHotPanAddKimchiIntoHotPanSauteeKimchiAddOnionsIntoKimchiOnionsIntoKimchi

4) Add water, and then add red hot pepper paste and honey.  Make sure to dissolve the red hot pepper paste and honey into the kimchi liquid.

WaterIntoKimchiRedHotPepperPasteIntoKimchiAddHoneyMixInRedPepperPasteIntoKimchi

5) Add rice cakes.  Make sure rice cakes are all submerged into the kimchi liquid.

AddRiceCakeIntoKimchiMixRIceCakeIntoKimchi

6) Place lid and reduce heat to low and simmer cook for 15 minutes.

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7) After 15 minutes, open lid and add scallions and toss into rice cakes.

ScallionIntoRiceCakeScallionMixedIntoRiceCake

Serves: 4-6

SpicyKimchi670

Comments

  1. says

    Moon, you’ve made me extremely hungry–again. Those ingredients will be on my list for my next trip to the grocery. I wish I had opened a jar of kinchi before they came to inspect my apartment earlier this week. Maybe she would have been run out by the smell before she had a chance to notice I had a basket with fruit setting on my counter, and decided to fuss at me for that. They now say no food left out because it could draw bugs. I explained to her that I scatter bay leaves around as a deterrent to bugs, and she told me they couldn’t put bay leaves in every apartment, so I couldn’t use them either. Huh? They make up new rules as they go along.

    Whatever, I’m going to make this dish after my trip to the grocery next week, and will really enjoy it. I’ve seen all the ingredients at my grocery, so this is one I’m not worried about finding everything I need to make the dish. Thanks much.

    • Moon Cho says

      Yes, that kimchi can really smell, but it’s so good — very addictive once you are hooked. Glad that you can get those rice cakes, they come usually in frozen form. All you need to do is rinse them in cold water before you cook them.