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Miso Rice Cakes with Spinach and Peas Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookcrisis.com/miso-rice-cakes-with-spinach-and-peas-recipe/