dinner · vegetarian · vegan · dairy-free
Soy-glazed Korean rice cakes
Chewy cylinder rice cakes simmered in a garlicky soy glaze and finished with scallion and sesame oil.
- Time
- 20min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains wheat, soy and sesame.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
If the rice cakes are firm, soak them in warm water until they separate.
-
2
In a wide pan, bring the soy sauce, brown sugar, garlic and a splash of water to a simmer.
-
3
Add the rice cakes and cook, stirring, until they are tender and glossy with glaze.
-
4
Stir in the spring onions and sesame oil and serve.
