Rice Cakes with Mushrooms, Bok Choy, and Crispy Tofu

Ingredients

• 1 Ib bag frozen rice cakes

• 3 tablespoons gochujang

• 1 tablespoon soy sauce

• 1 tablespoon honey or maple syrup

• 1/4 cup rice vinegar

• 1/3 cup water

• 1 diced seranno chili

• 2 cups sliced shitake mushrooms

• 2 tablespoons olive oil

• 5 tablespoons unsalted butter

• 12 ounce package of firm tofu, pressed and cut into triangles

• 1 shallot, sliced

• 4 cloves garlic, minced

• 1 1/2" knob of ginger, grated

• 2 cups chopped bok choy

• 1 tablespoon gochugaru

• 2 tablespoons sesame seeds

• 2 green onions, sliced

Preparation

1. In a large bowl filled with water break apart the frozen rice cakes and let them soak for 30 minutes.

2. In a small bowl, whisk together 3 tablespoons gochujang, 1 tablespoon soy sauce, 1 tablespoon maple syrup, 1/4 cup rice vinegar, 1/3 cup water, and 1 diced seranno chili.

3. In a large sauté pan, add your 2 cups of sliced shiitake mushrooms and a few pinches of salt. Let them cook over medium heat until they start to sweat. Then add in 1 tablespoon olive oil and 2 tablespoons butter. Fry until they are golden brown. Remove from heat and add to a medium bowl.

4. Back in your sauté pan, add 2 tablespoons unsalted butter and let it start to foam over medium heat. Then pan fry the 12 ounces of triangles of tofu in the butter. Make sure each side is golden before flipping to the other. Once golden, remove the tofu from the pan and add it to the bowl with the mushrooms.

5. In your sauté pan again, add 1 tablespoon olive oil, 1 tablespoon butter, and 1 sliced shallot. Cook until the shallot begins to become translucent. Add 4 cloves minced garlic, 1 1/2" knob of grated ginger, and 1 tablespoon gochugaru. Cook on medium for 3 minutes until the ginger and garlic start to brown.

6. Remove your frozen rice cakes from the water and add them to the pan with the shallot mixture. Fry until they start to take on the color of the gochugaru (about 4 minutes).

7. Add the gochujang mixture to the frying pan and mix to combine. Let the sauce reduce for 5 minutes. Add the bon choy and stir to combine.

8. Plate the rice cakes and then top with the crispy mushrooms and tofu. Add the 2 tablespoons of sesame seeds and 2 sliced green onions as toppings.

Notes

• Servings: ~ 4 people

• This recipe was inspired by Justine Snacks' Brown Butter Tteokbokki. I recommend checking out her recipe here.