Miso Rice Cakes with Spinach and Peas Recipe

Introduction

Miso Rice Cakes with Spinach and Peas is a flavorful and comforting dish that combines tender Korean rice cakes with a savory miso sauce, fresh greens, and a touch of heat. This easy recipe brings together vibrant ingredients for a satisfying meal that’s perfect for any day of the week.

Ingredients

• 1 1/2 cups (6 ounces) frozen green peas (no need to thaw)
• 4 cups (1 pound) refrigerated, shelf-stable, or frozen oval tteok (Korean rice cakes)
• 1/2 red onion, minced
• 2 tablespoons rice vinegar
• 3 tablespoons white miso
• 1 tablespoon soy sauce
• 1/4 cup olive oil
• 3 garlic cloves or 2 green garlic stalks (pale green and white parts), thinly sliced
• 5 ounces baby 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. Step 1: Pull the peas from the freezer to bring them to room temperature; no need to thaw completely. Place the rice cakes in a medium bowl and add enough cool tap water to cover. Gently separate any pieces stuck together and let them soak for at least 20 minutes. (You can soak the rice cakes up to 8 hours ahead in the refrigerator.) Prepare the other ingredients near the stovetop as the following steps go quickly.
2. Step 2: In a small bowl, cover 3 tablespoons of the minced onion with the rice vinegar and set aside to pickle.
3. Step 3: In a small bowl or 2-cup measuring cup, whisk together 1 cup water, white miso, and soy sauce until smooth.
4. Step 4: Heat olive oil in a large, preferably deep, skillet over medium-high heat until shimmering. Add garlic and remaining minced onion, cooking and stirring frequently until softened and fragrant, about 3 minutes.
5. Step 5: Drain the rice cakes, holding them carefully to avoid spillover, and pour out the soaking water. Add the rice cakes to the skillet along with the miso mixture. Bring to a boil, stirring gently and scraping the pan to prevent sticking. Cook until sauce reduces and rice cakes become soft, glossy, and well coated, about 5 minutes. Add splashes of water if the sauce thickens too much.
6. Step 6: Turn off the heat and stir in the spinach and peas until combined. Mix in the sesame oil and half of the fresh herbs. Season with salt and more sesame oil to your taste.
7. Step 7: Divide the rice cakes between shallow bowls. Top with the remaining herbs and drizzle with the pickled onion mixture and chile oil, if using. Serve immediately.

Tips & Variations

• Soaking the rice cakes ensures they cook evenly and become tender without sticking. For a different flavor, try substituting baby kale for the spinach.
• Adjust the amount of chile oil to control the heat level, or omit it if you prefer a milder dish.
• Use any mixed fresh herbs you enjoy; basil or parsley can work well in place of the suggested herbs.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a little water if the sauce has thickened. This dish is best enjoyed fresh for optimal texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice cake?

Oval tteok is traditional for this recipe due to its chewy texture, but you can use other rice cakes if needed. Just be sure to soak and cook accordingly to ensure they soften properly.

Is it necessary to pickle the onion?

Pickling the onion adds a bright, tangy contrast to the rich miso sauce, enhancing the overall flavor. However, if you’re short on time, you can skip this step or simply use raw minced onion as a garnish.

Miso Rice Cakes with Spinach and Peas Recipe

Print Recipe

★★★★★

5 from 121 reviews

A savory and vibrant Korean-inspired dish featuring tender miso-glazed rice cakes cooked with spinach and peas, infused with garlic, herbs, and a tangy pickled red onion topping. Perfect as a comforting vegetarian main or side dish.

• Author: Marco
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Korean
• Diet: Vegetarian

Ingredients

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Rice Cakes and Vegetables

• 1 1/2 cups (6 ounces) frozen green peas (no need to thaw)
• 4 cups (1 pound) refrigerated, shelf-stable, or frozen oval tteok (Korean rice cakes)
• 5 ounces baby spinach

Pickled Onion

• 1/2 red onion, minced
• 2 tablespoons rice vinegar

Miso Sauce

• 3 tablespoons white miso
• 1 tablespoon soy sauce
• 1 cup water

Cooking Oils and Aromatics

• 1/4 cup olive oil
• 3 garlic cloves or 2 green garlic stalks (pale green and white parts), thinly sliced
• 1 tablespoon sesame oil, plus more to taste

Herbs and Seasoning

• 1 cup mixed herbs, such as mint, dill and cilantro leaves and tender stems
• Salt, to taste
• Chile oil or chile crisp (optional), for serving

Instructions

1. Prepare peas and soak rice cakes: Pull frozen peas from the freezer to bring them to room temperature; no need to fully thaw. Place rice cakes in a medium bowl and cover with cool tap water. Loosen stuck pieces with fingers and soak for at least 20 minutes, or up to 8 hours refrigerated.
2. Pickle the onion: In a small bowl, mix 3 tablespoons of the minced red onion with the rice vinegar to pickle while other preparations continue.
3. Make miso sauce: Whisk together the white miso, soy sauce, and 1 cup water in a small bowl or measuring cup until smooth.
4. Sauté aromatics: Heat olive oil in a large deep skillet over medium-high until shimmering. Add garlic and remaining minced onion, cooking with frequent stirring until softened and fragrant, about 3 minutes.
5. Cook rice cakes: Drain rice cakes carefully to avoid dropping them. Add them to the skillet along with the miso sauce. Bring to a boil, stirring gently and scraping the bottom to prevent sticking. Cook until the sauce thickens and rice cakes become soft, glossy, and well coated, about 5 minutes. Add water in splashes if sauce becomes too thick.
6. Combine greens and season: Turn off heat and stir in baby spinach and peas until combined. Mix in sesame oil and half of the chopped herbs. Adjust salt and additional sesame oil to taste.
7. Serve: Divide the miso rice cakes among shallow bowls. Garnish with remaining herbs, drizzle with the pickled onion mixture and optional chile oil or chile crisp for a spicy kick. Serve immediately.

Notes

• Soaking rice cakes helps soften them for better texture during cooking.
• The pickled onion adds a bright, tangy contrast to the rich miso glaze.
• Optional chile oil or chile crisp enhances spice but can be omitted for a milder dish.
• Use fresh herbs like mint, dill, and cilantro for a fresh herbal flavor that complements the miso.
• This dish is best served immediately to enjoy the fresh, glossy texture of the rice cakes.

Keywords: miso rice cakes, tteok, Korean recipe, vegetarian rice cakes, miso glaze, spinach peas dish