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Miso Rice Cakes With Spinach and Peas

Tteok (oval rice cakes) partner up with spring’s abundance of greens to produce an easy, lightning-fast weeknight dinner The firm, precooked rice cakes often found in soups and stews become amazingly absorbent after a quick soak, drinking in the surrounding miso sauce, becoming glossy and rich with umami Spring offers ample opportunity for substitutions: Fragrant green garlic can swap in for the usual garlic cloves, magenta spring onions for red onions, fresh peas instead of frozen, and twirly pea shoots for baby spinach

Japanese40 minhard4 servings
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Miso Rice Cakes With Spinach and Peas

Ingredients

  • \1 1/2 cup s1/6 ounce sfrozen green peas (no need to thaw)
  • 4 cup s1/1 pound refrigerated, shelf-stable or frozen oval tteok (Korean rice cakes)
  • 1/2 red onion, minced
  • 2 tablespoon srice vinegar
  • 3 tablespoon swhite miso
  • 1 tablespoon soy sauce
  • 1/4 cup olive oil
  • 3 garlic clove sor 2 green garlic stalk s (pale green and white green part), thinly slice d
  • 5 ounce sbaby spinach
  • 1 tablespoon sesame oil, plus more to taste
  • 1 cup mixed herbs, such as mint, dill and cilantro leaves and tender stems
  • Salt
  • Chile oil or chile crisp (optional), for serving

Instructions

  1. Pull the peas from the freezer to bring them to room temperature. (No need to thaw completely.) Put the rice cakes in a medium bowl and fill with enough cool tap water to cover. Run your fingers through the rice cakes to loosen any pieces that may be stuck together and allow them to soften for at least 20 minutes. (Rice cakes can be soaked up to 8 hours ahead of time and kept in the refrigerator.) Meanwhile, place the other ingredients so that they’re easily accessible near the stovetop, as the next few steps are quick.
  2. In a small bowl, cover 3 tablespoons of the minced onion with the vinegar.
  3. In a small bowl or 2 cup measuring cup, mix together 1 cup water with the miso and soy sauce with a small whisk or fork.
  4. Heat the olive oil in a large skillet (preferably a deep one) over medium high until shimmering. Add the garlic and the remaining onion, and cook, stirring often, until softened and fragrant, about 3 minutes.
  5. Drain the rice cakes: Use your hands to prevent the rice cakes from falling out of the bowl and pour the water out into the sink.
  6. Add the rice cakes to the skillet.
  7. Add the miso mixture and allow the sauce to come to a boil, turning the rice cakes occasionally with a wooden spoon and scraping the bottom of the pan, until the sauce has reduced and the rice cakes are soft, glossy and well coated, about 5 minutes. (If the sauce becomes too thick, add splashes of water to loosen.)
  8. Turn off the heat and add the spinach and peas, stirring until well combined. Stir in the sesame oil and about half of the herbs. Season with more salt or sesame oil to taste.
  9. Divide among shallow bowls. Top with remaining herbs and drizzle with pickled onion mixture and chile oil, if using. Serve immediately.

Tips

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Miso Rice Cakes With Spinach and Peas · Dinner Match Lab | Dinner Match Lab