Miso Rice Cakes With Spinach and Peas Recipe

Introduction

Miso Rice Cakes with Spinach and Peas is a comforting, flavorful dish inspired by Korean cuisine. Soft rice cakes coated in a savory miso sauce are complemented by fresh spinach, peas, and fragrant herbs for a satisfying meal that’s quick to prepare.

Ingredients

• 1 1/2 cups (6 ounces) frozen green peas (no need to thaw)
• 4 cups (1 pound) refrigerated, shelf-stable, or frozen oval tteok (Korean rice cakes)
• 1/2 red onion, minced
• 2 tablespoons rice vinegar
• 3 tablespoons white miso
• 1 tablespoon soy sauce
• 1/4 cup olive oil
• 3 garlic cloves or 2 green garlic stalks (pale green and white parts), thinly sliced
• 5 ounces baby spinach
• 1 tablespoon sesame oil, plus more to taste
• 1 cup mixed herbs, such as mint, dill, and cilantro leaves and tender stems
• Salt
• Chile oil or chile crisp (optional), for serving

Instructions

1. Step 1: Set the frozen peas out to bring them to room temperature (no need to thaw fully). Place the rice cakes in a medium bowl and cover with cool tap water. Gently separate any pieces stuck together and soak for at least 20 minutes. You can soak up to 8 hours ahead and refrigerate. Arrange the remaining ingredients near the stove for quick access.
2. Step 2: In a small bowl, combine 3 tablespoons of the minced onion with the rice vinegar and set aside to pickle.
3. Step 3: Whisk together 1 cup water, white miso, and soy sauce in a small bowl or measuring cup until smooth.
4. Step 4: Heat olive oil in a large, preferably deep, skillet over medium-high heat until shimmering. Add the garlic and remaining onion, cooking and stirring often until softened and fragrant, about 3 minutes.
5. Step 5: Drain the rice cakes, using your hands to keep them from spilling, and discard the soaking water. Add the rice cakes to the skillet and pour in the miso mixture. Bring to a boil, stirring gently and scraping the pan bottom to prevent sticking. Cook until the sauce reduces and the rice cakes turn soft, glossy, and coated, about 5 minutes. Add small splashes of water if the sauce thickens too much.
6. Step 6: Remove the skillet from heat and stir in the spinach, peas, sesame oil, and about half the herbs. Season with salt and more sesame oil to taste. Mix well.
7. Step 7: Divide the rice cakes among shallow bowls. Garnish with the remaining herbs and drizzle with the pickled onion mixture and chile oil or chile crisp if using. Serve immediately.

Tips & Variations

• Soaking the rice cakes longer improves their texture and prevents clumping. If you can’t find oval tteok, substitute with other soft rice cakes, adjusting soaking time accordingly.
• Use green garlic if available for a milder garlic flavor; regular garlic works well too and adds a punch.
• Add a squeeze of fresh lime or lemon juice before serving for a bright contrast to the miso richness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat on the stove or in the microwave, adding a splash of water to loosen the sauce if it thickens. The rice cakes are best enjoyed fresh but keep well for a quick meal.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh peas instead of frozen?

Yes, fresh peas can be used if they are in season. Simply blanch them briefly before adding to the dish to maintain their sweetness and texture.

What can I substitute for miso if I don’t have any?

If you don’t have miso, a mixture of soy sauce and a small amount of tahini or peanut butter can provide some depth, but it won’t replicate the unique fermented flavor. For the best result, try to source white miso or another mild miso variety.

Miso Rice Cakes With Spinach and Peas Recipe

Print Recipe

★★★★★

4.8 from 129 reviews

This Miso Rice Cakes recipe features chewy Korean rice cakes coated in a savory miso-soy sauce, complemented by tender spinach, sweet peas, and fresh mixed herbs. The dish is elevated with pickled red onion and optional chile oil for a satisfying balance of flavors and textures, perfect for a hearty vegetarian meal.

• Author: Lila
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Korean-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 1/2 cups (6 ounces) frozen green peas (no need to thaw)
• 4 cups (1 pound) refrigerated, shelf-stable or frozen oval tteok (Korean rice cakes)
• 1/2 red onion, minced
• 2 tablespoons rice vinegar
• 3 tablespoons white miso
• 1 tablespoon soy sauce
• 1/4 cup olive oil
• 3 garlic cloves or 2 green garlic stalks (pale green and white green part), thinly sliced
• 5 ounces baby spinach
• 1 tablespoon sesame oil, plus more to taste
• 1 cup mixed herbs (such as mint, dill, and cilantro leaves and tender stems)
• Salt, to taste
• Chile oil or chile crisp (optional), for serving

Instructions

1. Prepare the peas and rice cakes: Bring the frozen green peas to room temperature (no need to thaw completely). Place the rice cakes in a medium bowl and cover with cool tap water. Use your fingers to gently separate any stuck pieces. Let soak for at least 20 minutes to soften. Rice cakes can be soaked up to 8 hours ahead and refrigerated.
2. Make the pickled onion: In a small bowl, cover 3 tablespoons of the minced red onion with rice vinegar and set aside to pickle.
3. Mix the miso sauce: In a small bowl or 2-cup measuring cup, whisk together 1 cup water with white miso and soy sauce until smooth and combined.
4. Sauté garlic and onion: Heat olive oil in a large skillet over medium-high heat until shimmering. Add the sliced garlic and remaining minced onion. Cook, stirring often, until softened and fragrant, about 3 minutes.
5. Cook the rice cakes: Drain the rice cakes carefully to keep them intact, then add to the skillet. Pour in the miso mixture and bring to a boil. Stir gently with a wooden spoon, turning the rice cakes and scraping the pan bottom occasionally until the sauce thickens and the rice cakes become soft, glossy, and well coated, about 5 minutes. Add splashes of water if the sauce thickens too much.
6. Add vegetables and finish: Remove skillet from heat. Stir in baby spinach and peas until well combined and spinach wilts. Mix in sesame oil and half of the fresh herbs. Season with salt and additional sesame oil as needed.
7. Serve: Divide the miso rice cakes among shallow bowls. Top with remaining fresh herbs. Drizzle with the pickled red onion mixture and optional chile oil or chile crisp for added heat. Serve immediately.

Notes

• Rice cakes typically come hard or frozen and need soaking before cooking to achieve the right texture.
• Pickling the onions adds a tangy contrast; feel free to prepare this ahead of time for enhanced flavor.
• Adjust the amount of chile oil or chile crisp to control the spice level or omit for a milder dish.
• This recipe works great with mixed fresh herbs; use what you prefer or have on hand.
• Careful stirring is necessary to keep rice cakes intact and to prevent the miso sauce from burning.

Keywords: Miso rice cakes, Korean tteok, vegetarian rice cake recipe, miso sauce, spinach and peas, Korean-inspired vegetarian dish