Korean Rice Cakes in A Sweet Ginger Garlic Sauce
Korean Rice Cakes are a food item that I only discovered recently. They are kind of chewy and can be used in soups or pot pie to add some texture to a dish.
1 500 gram package Korean Rice Cakes, I used the sliced variety
1 large carrot grated, about a cup
2 green onions, chopped for garnish
Cooked rice, for serving
2 1/2 piece fresh ginger, peeled
1 clove garlic, minced
3 Tblsp soy sauce
2 Tblsp rice vinegar
1/4 tsp red pepper flakes
1/2 cup DATE PASTE , or brown sugar to taste
1 1/4 cups water
Place all blender ingredients into the blender and mix until smooth. Transfer to a pot
Add carrot and rinsed rice cakes.
Bring to a boil and simmer for about 15 minutes, until rice cakes are tender, but chewy.
Serve over cooked rice and garnish with green onion.
Here is a link to the type of rice cakes that has no added oils. I was able to find it in the refrigerated section of my local Asian market. http://ugou.de/index.php/lebensmittel/korea-japan/mainfood/chongga-reiskuchen-geschnitten-500g.html?___store=en&___from_store=cn