Miso Rice Cakes with Spinach and Peas Recipe
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.
- 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
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
- 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.
- Pickle the Onion: In a small bowl, cover 3 tablespoons of the minced red onion with rice vinegar. Set aside to pickle briefly.
- 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.
- 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.
- 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.
- 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.
- 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
