Korean Spicy Rice Cake, Cabbage and Leek Stew

Name: Korean Spicy Rice Cake, Cabbage and Leek Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 413 cups water or stock; 21 ounces rice cakes frozen or fresh; 5 tablespoons red chili sauce Korean, or as needed; 3 tablespoons sugar or honey; 1/2 each cabbage diced; 1 bunch scallions, spring or green onions white and light green parts, or scallions, sliced; 2 cloves garlic or to taste, minced; 1 1/2 tablespoons ketchup or more as needed, optional; 2 teaspoons sesame seeds; 1 x black pepper freshly ground, to taste

Servings: persons

1
Soak the rice cake in the water for 5 minutes.
2
If you want to get rid of the coated oil, blanch them in the boiling water for 30 seconds.
3
Pour the water or stock into a non stick saucepan and stir in the chili paste and sugar until mix well.
4
Stir in the rice cakes and cabbage.
5
Boil over medium heat, reduce heat to medium-low, simmer uncovered until the cabbage gets soften and the sauce gets thicken.
6
Add the garlic.
7
Keep simmering for another 10 minutes until the sauce becomes very thick.
8
Stir in ketchup if needed.
9
Freshly grind some black peppers and sprinkle some sesame seeds, sliced scallions over the cooked rice cakes.
10
Cool for 1 to 2 minutes and serve hot.

2106

kcal

Calories

Fat

383

Carbs

259

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 413 cups water or stock, 21 ounces rice cakes frozen or fresh, 5 tablespoons red chili sauce Korean, or as needed, 3 tablespoons sugar or honey, and more.

Yes, Korean Spicy Rice Cake, Cabbage and Leek Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!