by @hannah__chia ❤️ Recipe:⠀
3 cups water⠀
3 tbsp gochujang⠀
1 heaping tsp gochugaru (use more if you want it spicier)⠀
1 tbsp soy sauce⠀
1-2 tbsp coconut sugar⠀
1 tbsp minced garlic⠀
1 lb rice cakes, soaked for 20 min if frozen⠀
1 4×6-inch piece kombu (dried kelp)⠀
4 oz napa or green cabbage ⠀
2 scallions, chopped into 2-inch pieces⠀
2 slices Field Roast chao slices⠀

How to make:⠀
Add kombu and water to a large pan over medium heat. As water is heating up, stir in the gochujang, gochuaguru, soy sauce, coconut sugar, and garlic, and bring to a boil. Allow to simmer for 5 minutes, then remove and discard kombu. Add in the rice cakes and continue cooking, stirring frequently, until rice cakes are soft (but still chewy) and sauce is thickened, about 7-10 minutes. Add in the cabbage and scallions, and simmer for an additional 4-5 minutes. Remove from heat and top with the cheese (either grated or the entire slice), and cover until cheese is melted. Alternatively, if using a cast-iron pan, place entire pan into an oven on broiler setting and heat with oven door open for 1-2 minutes until cheese is melted and bubbly. Serve hot. Enjoy!

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