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Korean style Rice Cake with Fruity Tomato Sauce and Stir fried Vegetables

Korean style Rice Cake with Fruity Tomato Sauce and Stir fried Vegetables

Were you as excited as I was when you read the title of this recipe? If so, stay tuned! Because it gets better and better. Introducing my Korean style rice cakes with fruity tomato sauce and stir fry vegetables. 

When I made this recipe, I wasn’t exactly sure how it was going to taste. Sometimes, I just make things up and hope for the best (this ends badly sometimes). In theory, it was going to taste great. All of the ingredients would work well and life would be perfect. 

But I was shocked. Shocked by how amazing it tasted! My taste buds came alive and started to tango, a sensual and sexy dance, making my whole body buzz with excitement.

You think I’m joking, but just wait until you try it! The blissful combination of warm earthy spices and fruity textures brought this dish to life. And the wonderful colours of fresh, vibrant ingredients made it visually appealing, which is always a bonus.

Let’s see… to make this recipe you are going to need 30 minutes and 15 ingredients. Most of these ingredients are very easily accessible in most shops, and although it may seem a lot, this dish is actually very easy to make. 

We start this recipe off with some bell peppers, onion, and sugar snap peas. These ingredients provide us with a host of essential nutrients, including but not limited to, vitamin A, vitamin C, folate, dietary fibre, potassium, and magnesium.

For our fruity tomato sauce, we use garlic, ginger, apple, horseradish, pear, tomato paste, and white beans. Besides the taste explosion, this group offers us a good source of manganese, vitamin B6, copper, calcium, and protein. 

Power packed and healthy, this meal is hard to say no to! 

The Korean style rice cakes with fruity tomato sauce and stir fry vegetables makes the perfect lunch or dinner because its:

  • Easy to make.
  • Super healthy
  • A great source of carbs (perfect for after your workouts)
  • Family friendly

To store any left overs, simply pop it in an airtight container and place it in the fridge for up to 24 hours. This recipe is easily scalable, I think it’s perfect for families!

Now go dance your way to the kitchen and get cooking!

Liked this recipe? Head over and check out the Stuffed Tomatoes with Bulgur, Pine Seeds, and Mint recipe.

Ingredients
14
Prep time
15 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Tomatoes

Ingredients

For the stir fry vegetable

  • 1 large onion (chopped into big chuncks)
  • 1 medium red bell pepper (chopped into big chuncks)
  • 5 oz sugar snap pea (trim and wash)
  • 1 tablespoon toasted sesame oil
  • 1 large yellow bell pepper (chopped into big chuncks)

For the sauce

  • 2 small apple (chopped)
  • 1 clove garlic (minced)
  • 2 inches ginger (sliced)
  • 5 oz horse raddish
  • 1 small pear (chopped)
  • 12 cup tomato paste
  • 1 cup white beans

For the rice cake

  • 16 oz korean rice cake

For the topping

  • 1 tablespoon roasted sesame seeds
  • 4 small scallion (thinly sliced)

Directions

  1. Preheat the sesame oil for the stir fried vegetables and fry them for about 10 minutes and but them aside.
  2. For the Sauce add all the ingredients to a blender or use and immersion blender to make a smooth mixture.
  3. Pour the sauce into a big pot and bring it to boil.
  4. Add the korean rice cake and boil it for about 5-10 minutes, stir occasionally to make sure the rice cakes don't stick to the pot.
  5. After the rice cake is soft add the stir fried vegetables and mix everything.
  6. For serving adjust taste and use a plate or a bowl.
  7. Sprinkle some scallion and roasted sesame seeds on top, enjoy.

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