Rice Cakes with Peanut Sauce and Hoisin
Ingredients
- 16 oz rice cakes
- 1 Tbsp toasted sesame oil
- Salt and pepper to taste
Spicy peanut sauce
- 2 Tbsp peanut butter
- 1 Tbsp grated ginger
- 1 clove minced garlic
- 1/2 to 1 Tbsp gochujang
- 1 to 1.5 tsp gochugaru flakes
- 2 tsp rice vinegar
- 1 tsp soy sauce
- 2 to 3 Tbsp water
- 1 green onion for garnish
- 1 Tbsp toasted sesame seeds for garnish
Hoisin sauce mixture
- 3 Tbsp hoisin sauce
- 1 tsp dark soy sauce
Preparation
Add the rice cakes to a large bowl and toss with the toasted sesame oil, salt, and pepper. If using frozen rice cakes, thaw them completely first, then set aside.
Make the peanut sauce by mixing together the peanut butter, gochujang, gochugaru, ginger, garlic, rice vinegar, and soy sauce. Add water as needed to thin the sauce until it is easily pourable, then set aside.
Make the hoisin sauce mixture by combining the hoisin sauce and dark soy sauce, then set aside.
Sauté the rice cakes on medium heat for about 2-3 minutes until they have a soft texture. Add a tablespoon of water at a time if they stick to the pan. Add the white part of the green onion towards the end of the cooking time.
Serve each portion of the rice cakes by pouring over the peanut sauce and hoisin sauce mixture, then sprinkle with toasted sesame seeds and some green onion.
