Korean-inspired
Gochujang Mushroom Rice Cake Skillet
Chewy rice cakes, mushrooms, cabbage, gochujang, and sesame make a weeknight skillet with complex heat and satisfying texture.
Complex heat works when spice has sweetness, savoriness, and texture around it.
Gochujang brings the depth, mushrooms bring umami, and rice cakes make the skillet chewy enough to feel like a full dinner.
Cabbage keeps the dish grounded and practical.
It softens into the sauce but still gives the pan enough volume for four servings.
Soak the rice cakes if they feel firm before cooking.
They should turn tender and bouncy in the skillet, not stay hard in the center.
For another recipe in this seed collection, try Gochujang Turkey Rice Bowls with Crunchy Cucumber or Crispy Cabbage Dumpling Bowls.
Directions
- Soak rice cakes in warm water for 10 minutes if they are firm, then drain.
- Whisk gochujang, soy sauce, honey, rice vinegar, and 1/2 cup water.
- Heat sesame oil in a large skillet over medium-high heat.
- Add mushrooms and cook for 5 to 6 minutes, until browned.
- Add cabbage and garlic, then cook for 3 minutes.
- Stir in rice cakes and sauce, cover, and simmer for 5 to 7 minutes, until the rice cakes are tender.
- Finish with scallions and extra sesame oil if desired.
Nutrition
Nutrition Information
Estimated per serving: 470 calories, 12 g protein, 82 g carbohydrates, 11 g fat.
Variations
Recipe Variations
- Add shredded chicken for more protein.
- Use oyster mushrooms for deeper flavor.
- Top with a fried egg.
Notes
- If the sauce tightens before the rice cakes soften, add a splash of water.
- Use fresh or frozen rice cakes; dried rice cakes need longer soaking.
- Serve right away while the rice cakes are chewy.
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