These spicy rice cakes are the reason you should start eating Korean cuisine if you haven't before. Rice cakes and a few vegetables are cooked in a spicy, flavourful broth. These are frequently eaten as a snack or a light meal. It is a well-known and adored Korean street snack.
FOR THE PASTE
2 tablespoons gochujang
1 tablespoon gochugaru
1 tablespoon light soy sauce
1/2 teaspoon salt
1 tablespoon coconut sugar
1 tablespoon garlic, minced
1/4 teaspoon pepper
120g cabbage leaves, chopped
1 1/2 veggie stock
500g fresh rice cakes
spring onions, sliced into 5cm length
Combine paste ingredients in a small bowl.
In a skillet, heat stock in a skillet over medium heat.
Add paste and stir to dissolve.
Add cabbage and cook until softened.
add rice cakes and stir to cover in sauce. cover and let simmer till sauce thicken.
Lastly, stir in spring onions and combine mixture.
This is Emily. She creates simple, delicious plant based recipes that will be bound to satisfy your tummy tum tum! Her blog (https://fruityemz.wixsite.com/mysite) and Instagram (@fruityemz) was created out of a love for baking, but over time she developed an even deeper love for cooking and photography. She enjoys the satisfaction and artistic side of it.
Having truly experienced what it feels like to go from processed to whole foods, and now a total health nerd, She decided to take the plunge and study Dietetics. Currently, she is a Master of Nutrition & Dietetics student. That ride has been amazing and being brought up in a family that emphases healthy eating, it was nature that she wanted to look for a job that she had professional and a personal interest in.
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