Miso Rice Cakes With Spinach and Peas Recipe
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.
- 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
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
- 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.
- Make the pickled onion: In a small bowl, cover 3 tablespoons of the minced red onion with rice vinegar and set aside to pickle.
- 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.
- 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.
- 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.
- 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.
- 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
