Korean Rice Cakes Ingredients Korean rice cakes Onion, dice Bell pepper, dice Sweet Earth® Awesome Grounds Carrot, julienne Gochujang Minor’s Vegetable Reduction Cilantro Build It Soak rice cakes in cold water for 20 minutes. Strain rice cakes and transfer to a small medium sauteuse and cover with water, bring to a simmer and cook until soft. Drain and reserve. Using a medium saute pan over medium-hight heat, add oil, peppers and onions and cook until lightly caramelized. Add the awesome grounds and carrots and continue to cook. Add gochujang, vegetable reduction and water to the pot and simmer. Add scallions and sesame to garnish. Share this recipe: More Like This Chef Britton’s Take: Is Tarragon the Forgotten Herb? Industry Trends Feed That Ramen Addiction Get Creative with Classical Reductions Wing It: Poultry Favorites For Every Palate
