Rice Cakes w/ Peanut Sauce & Hoisin

Rice Cakes w/ Peanut Sauce & Hoisin

These make the perfect snack! Sweet, tangy and a bit of spice if you like. Rice Cakes or tteokmyeon (떡면; "rice cake noodles") are usually cooked as Tteokbokki, a popular Korean street food that is stir fried in a sweet and spicy red chili sauce (which I love!) I was inspired to make this delicious variation when I briefly spotted something similar on a social media story from a New York restaurant. I thought it would be fun to recreate because I love the chewy texture of Korean rice cakes and a good spicy peanut sauce! After doing quite a bit of research the closest thing I could find to this was a dish that uses a rolled rice noodle called Cheung Fun which I’ve only seen being made from scratch. Maybe one day I will be ambitious enough to make Cheung Fun myself but for now I prefer the convenience and chew of the pre-made Rice Cakes!

Serves 2

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Ingredients

16 oz (450g) of Rice Cakes you can use frozen or fresh found at your local Asian market (any shape but I like the cylindrical ones)

1 Tbsp (15ml) of Toasted Sesame Oil

Salt & Pepper to taste

Spicy Peanut Sauce

2 Tbsp (30g) of Peanut Butter

1 Tbsp (15g) of Ginger grated

1 clove of Garlic minced

1/2 - 1 Tbsp (8-15g) of Gochujang (adjust to your level of spice)

1 - 1 1/2 tsp (5-7.5g) of Gochugaru flakes (adjust to your level of spice)

2 tsp (10ml) of Rice Vinegar

1 tsp (5ml) of Soy Sauce

2-3 Tbsp (30ml - 45ml) of Water as needed to thin the sauce as desired

1 Green Onion for garnish

1 Tbsp (15g) Toasted Sesame Seeds for garnish

Hoisin Sauce

3 Tbsp (45ml) of Hoisin Sauce (any brand that is Vegan) mixed with 1 tsp (5ml) Dark Soy Sauce

Directions

1. Add the Rice Cakes to a large bowl and toss with the Toasted Sesame Oil, Salt & Pepper. (If using frozen then thaw completely first) Set aside.

2. Make the Peanut Sauce by mixing together the Peanut Butter, Gochujang, Gochugaru, Ginger, Garlic, Rice Vinegar and Soy Sauce. Add the Water as needed to thin out the sauce. (should be easily pourable) Set aside

3. Make the Hoisin Sauce by mixing together the Dark Soy Sauce and Hoisin. Set aside

4. Sauté the Rice Cakes on medium heat for about 2-3 minutes until they have a soft texture. Add a Tbsp of Water at a time if they stick to the pan. You can also throw in the white part of the Green onion towards the end of the cooking time.

5. Serve each portion of the Rice Cakes by pouring over the Peanut Sauce, Hoisin Sauce, a sprinkling of Sesame Seeds and some Green Onion.