Rice Cakes with Spicy Peanut Sauce and Hoisin
Ingredients
- 16 oz (450g) Rice Cakes (you can use frozen or fresh, found at Asian market)
- 1 Tbsp (15ml) Toasted Sesame Oil
- Salt and Pepper to taste
Spicy peanut sauce
- 2 Tbsp (30g) Peanut Butter
- 1 Tbsp (15g) Ginger grated
- 1 clove Garlic minced
- 1/2 - 1 Tbsp (8-15g) Gochujang (adjust to spice level)
- 1 - 1 1/2 tsp (5-7.5g) Gochugaru flakes (adjust to spice level)
- 2 tsp (10ml) Rice Vinegar
- 1 tsp (5ml) Soy Sauce
- 2-3 Tbsp (30ml - 45ml) Water as needed to thin sauce
- 1 Green Onion for garnish
- 1 Tbsp (15g) Toasted Sesame Seeds for garnish
Hoisin sauce
- 3 Tbsp (45ml) Hoisin Sauce (vegan brand)
- 1 tsp (5ml) 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, thaw 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 and set aside.
Make the hoisin sauce by mixing together the dark soy sauce and hoisin 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. You can also 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, hoisin sauce, a sprinkling of sesame seeds, and some green onion.
