Description
Delicious and comforting miso rice cakes cooked with fresh spinach and peas, flavored with white miso, soy sauce, and aromatic garlic. This Korean-inspired dish features tender oval tteok rice cakes simmered in a savory miso sauce, complemented by vibrant herbs and optional chile oil for a spicy kick. Perfect for a quick stovetop meal that is both hearty and nutritious.
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
- 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
Sauce and Seasonings
- 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
Instructions
- Soak and Prepare Rice Cakes: Pull the frozen peas out to bring them 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 by running your fingers through the cakes. Let soak for at least 20 minutes to soften. You can soak up to 8 hours ahead and refrigerate.
- Pickle Onion: In a small bowl, combine 3 tablespoons of the minced red onion with the rice vinegar. Set aside to pickle while preparing other ingredients.
- Make Miso Sauce: Whisk together white miso, soy sauce, and 1 cup water in a small bowl or measuring cup until smooth and well combined.
- Sauté Aromatics: Heat olive oil in a large, preferably deep skillet over medium-high heat until shimmering. Add the garlic and remaining minced onion (except the pickling portion), stirring frequently, and cook until softened and fragrant, about 3 minutes.
- Cook Rice Cakes in Miso Sauce: Drain the soaked rice cakes carefully using your hands to keep them from falling out. Add the rice cakes to the skillet with the garlic and onion. Pour in the miso mixture and bring to a boil, stirring occasionally and scraping the pan bottom to prevent sticking. Cook until the sauce thickens and coats the rice cakes, and the cakes become soft and glossy, about 5 minutes. Add small splashes of water if the sauce becomes too thick.
- Add Spinach and Peas: Turn off the heat. Stir in the baby spinach, green peas, sesame oil, and half of the fresh herbs. Combine well and season with additional salt or sesame oil according to taste.
- Serve: Divide the miso rice cakes among shallow bowls. Top with the remaining herbs and drizzle with the pickled onion mixture and chile oil or chile crisp if desired. Serve immediately for best flavor and texture.
Notes
- Rice cakes can be soaked ahead and stored in the refrigerator up to 8 hours before cooking.
- Use a deep skillet or sauté pan to prevent sauce from spilling during cooking and give space for stirring.
- Adjust the consistency of the miso sauce by adding water if it thickens too much during cooking.
- Chile oil or chile crisp is optional but adds a nice spicy contrast to the dish.
- Fresh mixed herbs brighten the flavors and should be added just before serving for maximum freshness.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean
Keywords: Miso rice cakes, Korean tteok, spinach, peas, vegetarian, miso sauce, Korean rice cake recipe, quick stovetop meal
