Rice Cakes

Name: Rice Cakes
Yield: Serves 4
Cuisine: Korean
Ingredients: Edible flowers (garnish); 1 tablespoon black sesame seeds (garnish); 1 red Thai chili, sliced thin (garnish); ½ teaspoon toasted sesame oil; 1 tablespoon tamari; ¼ cup ramen broth or vegetable stock; ¼ cup ramen broth or vegetable stock; 6–8 whole Sichuan red chili peppers; 1 tablespoon grapeseed oil; 1 cup Korean rice cakes, ovalettes; 1 cup Korean rice cakes, ovalettes; 2 tablespoons grapeseed oil; 2 cups broccoli florets

Broccoli. Red Chili. Sesame

Preparation info

Serves
4

Difficulty
Easy

Appears in

PLANTLAB

By Matthew Kenney

Published 2017

About

Ingredients

Broccoli

2 cups broccoli florets

Asia
Korea
Main course
Starter
Vegan
Gluten-free

Method

Broccoli

Steam broccoli for 2 minutes over high heat using a steamer basket in a saucepan. Immediately transfer the broccoli to an ice water bath to halt the cooking process. Store in a sealed container and refrigerate until needed, or up to 3 days.

Rice Cakes

Heat a large cast-iron skillet over medium-h