Miso Rice Cakes with Spinach and Peas Recipe

Introduction

Miso Rice Cakes with Spinach and Peas is a delightful fusion dish combining tender Korean rice cakes with a savory miso glaze and fresh greens. It’s quick to prepare and perfect for those looking for a comforting, flavorful meal with a twist.

Ingredients

• 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)
• 1/2 red onion, minced
• 2 tablespoons rice vinegar
• 3 tablespoons white miso
• 1 tablespoon soy sauce
• 1/4 cup olive oil
• 3 garlic cloves or 2 green garlic stalks (pale green and white parts), thinly sliced
• 5 ounces baby spinach
• 1 tablespoon sesame oil, plus more to taste
• 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. Step 1: Bring the peas to room temperature by pulling them from the freezer. Place the rice cakes in a medium bowl and cover with cool tap water. Use your fingers to separate any stuck pieces and soak for at least 20 minutes. You can soak them up to 8 hours ahead and refrigerate. Arrange the other ingredients near the stove for easy access.
2. Step 2: In a small bowl, combine 3 tablespoons of the minced onion with the rice vinegar and set aside.
3. Step 3: Mix 1 cup water with white miso and soy sauce in a small bowl or measuring cup, whisking until smooth.
4. Step 4: Heat olive oil in a large, preferably deep skillet over medium-high heat until shimmering. Add the garlic and the remaining minced onion, cooking and stirring frequently until softened and fragrant, about 3 minutes.
5. Step 5: Drain the rice cakes by holding them in your hands to prevent loss and pouring out the water. Add the rice cakes to the skillet, then pour in the miso mixture. Bring to a boil, stirring occasionally and scraping the pan bottom, until sauce reduces and rice cakes become soft and glossy, about 5 minutes. Add splashes of water if sauce thickens too much.
6. Step 6: Turn off the heat and stir in the spinach and peas until well combined. Add sesame oil and half of the mixed herbs. Season with salt and more sesame oil to taste.
7. Step 7: Serve in shallow bowls, topped with remaining herbs and a drizzle of the pickled onion mixture and chile oil if desired. Serve immediately.

Tips & Variations

• Soaking rice cakes overnight in the refrigerator helps them soften evenly and reduces cooking time.
• For extra protein, add cooked tofu or a fried egg on top before serving.
• Feel free to substitute mixed herbs with fresh basil or parsley according to your preference.
• If you prefer less heat, omit the chile oil or serve it on the side.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat, adding a splash of water to loosen the sauce if needed. This dish is best enjoyed fresh but reheats well with care.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh peas instead of frozen?

Yes, fresh peas work well too. Simply blanch them briefly before adding to the dish to ensure they are tender.

What can I substitute for Korean rice cakes?

If you can’t find tteok, you can try using large gnocchi or mochi as alternatives, though the texture will be slightly different.

Miso Rice Cakes with Spinach and Peas Recipe

Print Recipe

★★★★★

4.7 from 97 reviews

A delightful and savory Korean-inspired dish, Miso Rice Cakes with Spinach and Peas features tender oval rice cakes coated in a flavorful miso-soy sauce, combined with fresh baby spinach, sweet green peas, and aromatic herbs. Finished with a touch of sesame oil and optional chili oil for heat, this quick stovetop recipe offers a perfect balance of umami, freshness, and vibrant textures.

• Author: Dana
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Korean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Herbs

• 1 1/2 cups (6 ounces) frozen green peas (no need to thaw)
• 1/2 red onion, minced
• 3 garlic cloves or 2 green garlic stalks (pale green and white parts), thinly sliced
• 5 ounces baby spinach
• 1 cup mixed herbs, such as mint, dill, and cilantro leaves and tender stems

Rice Cakes and Liquids

• 4 cups (1 pound) refrigerated, shelf-stable, or frozen oval tteok (Korean rice cakes)
• 2 tablespoons rice vinegar
• 3 tablespoons white miso
• 1 tablespoon soy sauce
• 1 cup water

Oils and Seasonings

• 1/4 cup olive oil
• 1 tablespoon sesame oil, plus more to taste
• Salt, to taste
• Chile oil or chile crisp (optional), for serving

Instructions

1. Soak the Rice Cakes and Prepare Peas: Place the rice cakes in a medium bowl and cover with cool tap water. Use your fingers to separate any stuck pieces and let soak for at least 20 minutes (up to 8 hours in the refrigerator). Bring the frozen peas to room temperature while soaking the rice cakes. Arrange other ingredients near the stovetop for quick access.
2. Pickle the Onion: In a small bowl, cover 3 tablespoons of the minced red onion with rice vinegar. Set aside to pickle briefly.
3. Mix the Miso Sauce: In a small bowl or 2-cup measuring cup, whisk together 1 cup water, white miso, and soy sauce until smooth and combined.
4. Sauté Aromatics: Heat olive oil in a large, preferably deep, skillet over medium-high heat until shimmering. Add the garlic and remaining minced onion. Cook while stirring often until softened and fragrant, about 3 minutes.
5. Cook Rice Cakes with Sauce: Drain the soaked rice cakes, using your hands to keep them from falling out. Add the rice cakes to the skillet with sautéed aromatics. Pour in the miso sauce mixture and bring to a boil, stirring occasionally and scraping the pan bottom with a wooden spoon. Cook until the sauce thickens and the rice cakes become soft, glossy, and well coated, about 5 minutes. Add splashes of water if the sauce becomes too thick.
6. Combine with Vegetables and Season: Turn off the heat and add baby spinach and green peas to the skillet. Stir until well combined and spinach is slightly wilted. Mix in sesame oil and about half of the herbs. Adjust seasoning with salt or additional sesame oil if desired.
7. Serve: Divide the rice cake mixture among shallow bowls. Garnish with the remaining herbs and drizzle with the pickled onion mixture and chile oil or chile crisp if using. Serve immediately.

Notes

• Soaking rice cakes helps soften them quickly and prevents sticking during cooking.
• Pickling the onion adds a bright acidic contrast that complements the rich miso glaze.
• If you can’t find oval tteok, try using cylindrical or round rice cakes but adjust soaking time accordingly.
• Chili oil or chili crisp is optional but adds a nice spicy kick and extra depth.
• This dish is best served immediately to enjoy the texture of freshly cooked rice cakes.

Keywords: Miso rice cakes, Korean tteok, spinach and peas recipe, vegetarian Korean dish, miso sauce, quick stovetop rice cakes