Sweet & Spicy Stir-Fried Korean Rice Cakes

with Sweet Potatoes, Green Beans, Zucchini & Soy-Gochujang Sauce

Allergens: Sesame, Soy, Wheat

Total: 25 min • Prep: 15 min

Servings:
Ingredients

  • Korean Rice Cakes

    7 ounce

  • Onion

    1 unit

  • Green Beans

    8 ounce

  • Zucchini

    1 unit

  • Sweet Potato

    2 units

  • Sweet Soy Glaze

    4 tablespoon

  • Sesame Seeds

    1 tablespoon

  • Scallions

    2 units

  • Gochujang Sauce

    ½ ounce

  • Salt

    1 teaspoon (tsp)

  • Sugar

    0.06 teaspoon (tsp)

  • Cooking Oil

    1 tablespoon (tbsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1

  • Bring a small pot of salted water to a boil. Wash and dry produce.

  • Dice sweet potatoes into ¼-inch pieces.

  • Heat a large drizzle of oil in a large pan over medium-high heat. Add sweet potatoes; season with salt and pepper. Cook, stirring occasionally, until lightly browned and beginning to soften, 4-6 minutes.
Ingredient Quantities

  • Sweet Potato

    2 units

  • Salt

    1 teaspoon (tsp)

2

  • Meanwhile, trim green beans if necessary; halve crosswise (leave any smaller green beans whole). Halve, peel, and dice onion into ½-inch pieces. Trim and halve zucchini lengthwise; slice crosswise into ¼-inch-thick half-moons. Trim scallions; cut whites into ½-inch batons and thinly slice greens. 

Ingredient Quantities

  • Onion

    1 unit

  • Green Beans

    8 ounce

  • Zucchini

    1 unit

  • Scallions

    2 units

3

  • Once sweet potatoes have cooked 4-6 minutes, add a drizzle of oil to pan. Add green beans, onion, zucchini, and scallion whites; season with salt and pepper. Cook, stirring occasionally, until veggies are lightly browned and tender, 4-6 minutes.

Ingredient Quantities

  • Onion

    1 unit

  • Green Beans

    8 ounce

  • Zucchini

    1 unit

  • Sweet Potato

    2 units

  • Salt

    1 teaspoon (tsp)

4
  • Once water is boiling, add rice cakes to pot. Cook until softened, 1-2 minutes.
  • Reserve ½ cup rice cake cooking water (¾ cup for 4 servings), then drain.
5

  • To pan with veggies, add drained rice cakes, sweet soy glaze, gochujang, ¼ cup reserved rice cake cooking water, and a pinch of sugar (½ cup reserved rice cake cooking water and big pinch of sugar for 4 servings).

  • Cook, stirring frequently, until sauce has thickened, 1-2 minutes. TIP: If sauce seems too thick, stir in additional splashes of reserved rice cake cooking water. (For an extra-luscious sauce, stir in 1 TBSP butter!)

Ingredient Quantities

  • Sweet Soy Glaze

    4 tablespoon

  • Sugar

    0.06 teaspoon (tsp)

6
  • Divide stir-fry between shallow bowls. Garnish with scallion greens and sesame seeds. Serve.
Ingredient Quantities

  • Sesame Seeds

    1 tablespoon