Name: Spicy Korean Rice Cakes with Vegetables
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 4 servings
Cuisine: korean
Ingredients: 2.5 cup low-sodium vegetable broth ((homemade or store-bought)); 3 null green onions (roughly chopped; white and green parts separated); 0.25 head napa cabbage (thinly sliced); 2 null carrots (peeled and sliced); 1 tbsp minced garlic ((3 to 5 cloves)); 2.5 tbsp gochujang ((Korean red pepper paste)); 1 tbsp gochugaru ((Korean red pepper flakes; optional)); 2 tbsp low-sodium tamari (or soy sauce); 1 tsp cane sugar (or coconut sugar); 4 oz shiitake mushrooms (chopped into bite-sized pieces); 16 oz korean rice cakes ((thawed if frozen)); 1.5 tsp toasted sesame oil ((optional)); null null sesame seeds (for garnish (optional))

Instructions

Show units in method

1

Add the low-sodium vegetable broth (2.5 cup) to a deep pan or pot and bring to a simmer over high heat. Add the napa cabbage (0.25 head), white parts of the onions (3 green), carrots (2), and minced garlic (1 tbsp); reduce the heat to medium-low and simmer for 3 minutes (2 to).
2

Stir in the gochujang (2.5 tbsp), gochugaru (1 tbsp), low-sodium tamari (2 tbsp), and cane sugar (1 tsp). Add the shiitake mushrooms (4 oz) and simmer for an additional 2 minutes (1 to).
3

Add the korean rice cakes (16 oz) to the pan/pot and simmer for [15-20 minutes], stirring occasionally. The [korean rice cakes] will soften and grow larger, while the sauce will decrease and thicken.
4

Turn the heat off and stir in the remaining [green onions] and toasted sesame oil (1.5 tsp) (optional). Top with [sesame seeds], then serve warm.