Ingredients:
– 2 heaping cups sliced rice cakes. Around 10 oz.
– 1 cup chopped rainbow daikon radish (toss in a splash of lemon juice)
– 1 heaping cup sliced shiitake. Around 2.5 oz.
– 1 cup mung bean sprouts
– 3 cloves minced garlic
– 2 cups light colored veg broth
– ¾ cup canned full fat coconut milk (half the can) love the native forest brand
– Sliced green onions to top
– 3 tbsp gochujang. Using @ofoodusa
– 1 tbsp gochugaru. @frontiercoop
– 1 tbsp coconut sugar
– 1 tbsp coconut aminos
Directions:
– Rinse rice cakes in a bowl with cold water. Letting this sit for 2 min. Separate stuck rice cakes as needed. Drain and set aside.
– Over medium heat in soup pot, add in daikon radish. Leaving untouched for 3 min, then stir letting sit for another 3 min. Helping to cook a bit. Then adding in garlic to stir in, until fragrant. About 30 seconds. (if things get stuck to bottom of pan add a little water as needed)
– Add in broth, gochujang, gochugaru, coconut sugar, and coconut aminos. Stir and bring to simmer on medium heat. Tasting and adding salt as needed, it will taste reallllll spicy at this point. Once adding the coconut milk it will round it out. Cook until daikon radish is just about to your liking, being tender. About 10 min.
– Lower the heat to low keeping a gentle simmer going. Add in your rice cakes and mushrooms. Cooking for 5 min, until rice cakes have softened with still a chew. At the last minute stir in your mung bean sprouts.
– Turn off heat and stir in your coconut milk. Seasoning more to taste as needed. Serve and top with fresh green onion!
Notes:
– To make it less spicy, start off with a smaller amount of gochujang tasting as you go! Gochugaru is to add more of a punch, so feel free to disregard if that is not your thing. The heat differs between gochujang brands
– Before you open up your coconut milk can, cover in warm/hot water for a few minutes. Shaking it up to help combine all the bits that have separated. When measuring things out, you want to make sure the milk is uniform.
– I’ve made this with a dashi of kombu/shiitake and a regular ol veg broth with carrots/onion and celery. Both were yummy! The dashi style broth is more with the korean vibe going on.
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Recipe link: [here](https://www.instagram.com/reel/C301LLmpRpm/?igsh=MWphZms1cG0yNWk3Yg==)
Makes 2 servings.
Ingredients:
– 2 heaping cups sliced rice cakes. Around 10 oz.
– 1 cup chopped rainbow daikon radish (toss in a splash of lemon juice)
– 1 heaping cup sliced shiitake. Around 2.5 oz.
– 1 cup mung bean sprouts
– 3 cloves minced garlic
– 2 cups light colored veg broth
– ¾ cup canned full fat coconut milk (half the can) love the native forest brand
– Sliced green onions to top
– 3 tbsp gochujang. Using @ofoodusa
– 1 tbsp gochugaru. @frontiercoop
– 1 tbsp coconut sugar
– 1 tbsp coconut aminos
Directions:
– Rinse rice cakes in a bowl with cold water. Letting this sit for 2 min. Separate stuck rice cakes as needed. Drain and set aside.
– Over medium heat in soup pot, add in daikon radish. Leaving untouched for 3 min, then stir letting sit for another 3 min. Helping to cook a bit. Then adding in garlic to stir in, until fragrant. About 30 seconds. (if things get stuck to bottom of pan add a little water as needed)
– Add in broth, gochujang, gochugaru, coconut sugar, and coconut aminos. Stir and bring to simmer on medium heat. Tasting and adding salt as needed, it will taste reallllll spicy at this point. Once adding the coconut milk it will round it out. Cook until daikon radish is just about to your liking, being tender. About 10 min.
– Lower the heat to low keeping a gentle simmer going. Add in your rice cakes and mushrooms. Cooking for 5 min, until rice cakes have softened with still a chew. At the last minute stir in your mung bean sprouts.
– Turn off heat and stir in your coconut milk. Seasoning more to taste as needed. Serve and top with fresh green onion!
Notes:
– To make it less spicy, start off with a smaller amount of gochujang tasting as you go! Gochugaru is to add more of a punch, so feel free to disregard if that is not your thing. The heat differs between gochujang brands
– Before you open up your coconut milk can, cover in warm/hot water for a few minutes. Shaking it up to help combine all the bits that have separated. When measuring things out, you want to make sure the milk is uniform.
– I’ve made this with a dashi of kombu/shiitake and a regular ol veg broth with carrots/onion and celery. Both were yummy! The dashi style broth is more with the korean vibe going on.
Are there WFPB rice cakes?