Name: Miso Rice Cakes with Spinach and Peas Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Korean
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; 3 garlic cloves or 2 green garlic stalks (pale green and white green part), thinly sliced; 5 ounces baby spinach; 1 cup mixed herbs (such as mint, dill, and cilantro leaves and tender stems); Salt, to taste; 2 tablespoons rice vinegar; 3 tablespoons white miso; 1 tablespoon soy sauce; 1/4 cup olive oil; 1 tablespoon sesame oil, plus more to taste; Chile oil or chile crisp (optional), for serving

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 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

Chile oil or chile crisp (optional), for serving

Instructions

Step 1: Bring the frozen peas to room temperature without fully thawing. Place the rice cakes in a medium bowl and cover with cool tap water. Gently separate any stuck pieces with your fingers and let soak for at least 20 minutes. (Rice cakes can be soaked up to 8 hours ahead and refrigerated.) Arrange all other ingredients near the stovetop for easy access.

Step 2: In a small bowl, combine 3 tablespoons of the minced red onion with the rice vinegar. Set aside to pickle.

Step 3: In another small bowl or measuring cup, whisk together 1 cup water, white miso, and soy sauce until smooth.

Step 4: Heat olive oil in a large skillet over medium-high heat until shimmering. Add garlic and the remaining minced onion, cooking and stirring frequently until softened and fragrant, about 3 minutes.

Step 5: Drain the rice cakes by hand to prevent them slipping out, discarding the soaking water. Add the rice cakes to the skillet along with the miso sauce mixture. Bring to a boil, stirring occasionally with a wooden spoon and scraping the pan bottom. Cook until the sauce reduces and the rice cakes are soft, glossy, and well coated, about 5 minutes. Add water as needed if the sauce thickens too much.

Step 6: Turn off the heat and stir in the baby spinach and peas until evenly combined. Add sesame oil and half of the mixed herbs, then season with salt or more sesame oil to taste.

Step 7: Divide the rice cakes among shallow bowls. Top each serving with the remaining herbs, a drizzle of the pickled onion mixture, and chile oil or chile crisp if desired. Serve immediately for best flavor and texture.

Tips & Variations

If using frozen rice cakes, soaking them ahead helps achieve a tender texture without overcooking.

For added protein, stir in cooked tofu or shredded chicken before serving.

Adjust the amount of chili oil according to your preferred spice level or omit for a milder dish.

Try different herbs such as basil or parsley if mint, dill, or cilantro are unavailable.

FAQs

Can I use fresh peas instead of frozen?

Yes, fresh peas can be used and should be added at the same step as the frozen peas. Just ensure they are tender before serving.

What if I can’t find Korean rice cakes (tteok)?

While rice cakes are key for the authentic texture, you can substitute with gnocchi or small pieces of cooked rice noodles for a similar chewiness, though the flavor will differ.