Cheesy Korean Rice Cakes

Cheesy Korean Rice Cakes

This was my first time cooking with (and tasting) Korean rice cakes (garaetteok) and I can confirm that I’m obsessed with their texture! I paired them with a creamy and slightly spicy plant-based cheese sauce and it was delicious. The perfect combination of cheesy and chewy.

Prep Time: 5 Minutes

Cook Time: 15 Minutes

Serves: 4

Ingredients:

Cheese Sauce:

• 1 carrot, chopped into 1cm chunks
• 3/4 cup cashews, soaked in hot water for 5 minutes and drained
• 1/3 cup nutritional yeast
• 1/2 cup soy or oat milk
• 1 clove garlic, peeled
• 2 tbsp tahini
• 1 tbsp miso paste
• 1/2 tsp smoked paprika
• 1/4 tsp chilli powder
• 1/4 tsp turmeric 
• 1/4 tsp onion powder
• pinch of salt and pepper

Other:

• 500g Korean rice cakes (garaetteok)
• 1 spring onion, chopped
• 1 tbsp chilli oil
• 1 tbsp crispy shallots
• 2 tsp sesame seeds

Preparations:

1. Bring a small pot of water to a boil. Add the chopped carrot and cook for 7 to 8 minutes, or until tender and drain. 


2. To a food process, add the cooked carrot and all of the other cheese sauce ingredients and process until smooth. Add a dash more soy milk if needed. 


3. Bring a large pot of water to a boil. Add the garaetteok and cook for 3 to 5 minutes, or until they float to the top and are soft. Drain and transfer to a pan.


4. Pour the cheese sauce over the garaetteok and cook of a minute, or until hot. Remove from heat.


5. Transfer to serving bowls and garnish with spring onion, chilli oil, sesame seeds and crispy shallots.

Watch the video: https://www.youtube.com/embed/HTD_4KuNIDE

Source URL: https://chloeevegan.com/recipe/cheesy-korean-rice-cakes/

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