Rice Cake With Bok Choy Mushroom

Rice cakes get a bad rap in the West for being boring diet food. But Korean rice cakes, called tteok, reveal the incredible potential of this versatile base. Chewy, pan-fried tteok pairs satisfyingly with caramelized vegetables and punchy fermented chili paste. This easy Rice Cake with Bok Choy and Mushrooms recipe utilizes fresh and pickled components for a harmony of flavors and textures in one quick veggie stir fry. In this post we talk about Rice Cake With Bok Choy Mushroom.

Beyond acting as a neutral canvas, tteok brings its own appeal through springy, sticky texture and ability to crisp up. This street food-style preparation sees tteok develop an irresistible golden crust when fried as bok choy and mushrooms cook down into sweet, garlicky goodness. A final drizzle of gochujang chili paste ties everything together for a healthy one-pan dinner or side.

Once you try properly prepared tteok, boring rice cakes will become a thing of the past. Time to fall in love with this Korean pantry staple anew!

Ingredients:
Serves 3-4

● 1 pound Korean rice cake (tteok), thawed if frozen
● 1 pound (2 small heads) baby bok choy, chopped
● 8 ounces mixed mushrooms (shiitake, oyster, cremini)
● 2 tablespoons vegetable oil, divided
● 3 garlic cloves, minced
● 2 green onions, chopped
● 2 tablespoons reduced-sodium soy sauce
● 1 tablespoon rice vinegar
● 1 tablespoon of gochujang chili paste, with extra for serving
● Toasted sesame oil, for serving
● Toasted sesame seeds, for serving

Let’s elevate simple rice cakes into an irresistible skillet supper!

Instructions:

1. Rinse the tteok under cold water for 30 seconds to eliminate excess starch. Drain well.

2. Heat 1 tablespoon of oil in a large nonstick skillet on medium-high heat. Add bok choy and mushrooms; cook, stirring occasionally, until softened and browned, 5 minutes. Transfer vegetables to a plate.

3. Add remaining 1 Tbsp oil and rice cakes to the skillet. Cook, turning occasionally, until lightly browned, approximately 5 minutes.

4. Push rice cakes to one side of the skillet. Add garlic and green onions; cook, stirring, until fragrant, 30 seconds.

5. Return vegetables to skillet; add soy sauce, vinegar and gochujang. Toss gently to combine. Remove from heat and top with extra chili paste, sesame oil and seeds. Enjoy!

Serving Suggestions:

Rice cake stir fry is delicious when served atop:
● Steamed rice
● Fried egg or soft-boiled egg
● Kimchi
● Bean sprouts
● Roasted seaweed

Take this veggie rice cake dish to the next level by garnishing with:

● Sesame seeds
● Scallions
● Toasted nuts like peanuts or cashews
● Crispy fried shallots
● Lime wedges

Once you realize the potential of plain rice cakes, the possibilities become endless for crafting satisfying meatless meals like this recipe. I hope you like this Rice Cake With Bok Choy Mushroom recipe.