Sweet & Spicy Rice Cakes with Peanut Sauce & Hoisin
Ingredients
- 16 oz (450g) Rice Cakes (frozen or fresh, from Asian market)
- 1 Tbsp (15ml) Toasted Sesame Oil
- Salt & Pepper to taste
- 2 Tbsp (30g) Peanut Butter
- 1 Tbsp (15g) Ginger (grated)
- 1 clove Garlic (minced)
- 1/2 - 1 Tbsp (8-15g) Gochujang (adjust spice)
- 1 - 1 1/2 tsp (5-7.5g) Gochugaru flakes (adjust spice)
- 2 tsp (10ml) Rice Vinegar
- 1 tsp (5ml) Soy Sauce
- 2-3 Tbsp (30ml - 45ml) Water (to thin sauce)
- 1 Green Onion (for garnish)
- 1 Tbsp (15g) Toasted Sesame Seeds (for garnish)
- 3 Tbsp (45ml) Hoisin Sauce (vegan) mixed with 1 tsp (5ml) Dark Soy Sauce
Preparation
Add Rice Cakes to a large bowl. Toss with Toasted Sesame Oil, Salt & Pepper. If frozen, thaw first. Set aside.
Make Peanut Sauce: Mix Peanut Butter, Gochujang, Gochugaru, Ginger, Garlic, Rice Vinegar, Soy Sauce. Add Water to thin to pourable consistency. Set aside.
Make Hoisin Sauce: Mix Dark Soy Sauce and Hoisin. Set aside.
Sauté Rice Cakes on medium heat for 2-3 minutes until soft. Add water if sticking. Add white part of Green Onion.
Serve Rice Cakes with Peanut Sauce, Hoisin Sauce, Sesame Seeds, and Green Onion.
