Gochujang Mushroom Rice Cake Skillet
By Recipes Worth Cooking Test Kitchen

Prep Time: 15 minutes
Cook Time: 18 minutes
Servings: 4
Difficulty: Easy
Cuisine: Korean-inspired

Description:
Chewy rice cakes, mushrooms, cabbage, gochujang, and sesame make a weeknight skillet with complex heat and satisfying texture.

Ingredients:
- 16.00 Ounce rice cakes
- 10.00 Ounce mushrooms
- 4.00 Cup green cabbage
- 3.00 Tablespoon gochujang
- 2.00 Tablespoon soy sauce
- 1.00 Tablespoon honey
- 1.00 Tablespoon rice vinegar
- 3.00 Clove garlic
- 1.00 Tablespoon sesame oil
- 0.50 Cup scallions

Instructions:
<ol><li>Soak rice cakes in warm water for 10 minutes if they are firm, then drain.</li><li>Whisk gochujang, soy sauce, honey, rice vinegar, and 1/2 cup water.</li><li>Heat sesame oil in a large skillet over medium-high heat.</li><li>Add mushrooms and cook for 5 to 6 minutes, until browned.</li><li>Add cabbage and garlic, then cook for 3 minutes.</li><li>Stir in rice cakes and sauce, cover, and simmer for 5 to 7 minutes, until the rice cakes are tender.</li><li>Finish with scallions and extra sesame oil if desired.</li></ol>

Notes:
<ul><li>If the sauce tightens before the rice cakes soften, add a splash of water.</li><li>Use fresh or frozen rice cakes; dried rice cakes need longer soaking.</li><li>Serve right away while the rice cakes are chewy.</li></ul>

Source: https://recipesworthcooking.com/gochujang-mushroom-rice-cake-skillet/export/