Mild Rice Cake Skillet
Rice cakes simmer with cabbage in a tomato-softened chili sauce until tender all the way through.
AI-generated serving illustration; actual results may vary.
KoreanFood
10 minPrep
15 minCook
25 minTotal
EasyDifficulty
Ingredients
Method
- If rice cakes are firm, soak in warm water for 10 minutes and drain.
- Combine measured water, gochujang, ketchup and soy sauce in a skillet and bring to a simmer.
- Add rice cakes and cabbage; simmer over medium-low heat for 8–12 minutes, stirring frequently.
- When cakes are soft through the center and sauce clings, add scallion and cook 1 minute.
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Tips
- Frozen rice cakes may need the longer cooking time on their packet.
- This still contains chili; choose the amount according to the diners.
Original recipe by the FileYay team. Amounts are a starting point, so taste and adjust as you go.