TTEOKBOKKI (KOREAN SPICY RICE CAKES)
It is made with rice cakes (garaetteok, cylinder-shaped rice cake), fish cakes, boiled egg, and seasoned with chile paste. The rice cakes are chewy and tender. It looks super spicy and, originally, it is! But you can control the amount of chile paste. You might be able to find it easily at food vendors on the street of Korea. There are always delicious dukbokki boiling and ready to go. Garnish with sesame seeds if you like.
Provided by KFoodaddict
Categories Side Dish
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Combine water and anchovies in a saucepan and bring to a boil. Cook for 10 minutes. Remove anchovies.
- Combine chile paste, sugar, soy sauce, and corn syrup in a bowl to make the sauce.
- Add rice cakes and onion to the anchovy water in the saucepan. Add sauce. Bring to a boil and cook for 5 minutes, stirring occasionally. Add spring onion and boil 3 minutes more.
Nutrition Facts : Calories 182.8 calories, Carbohydrate 41.6 g, Cholesterol 16.4 mg, Fat 3.3 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 1.5 g, Sodium 733.4 mg, Sugar 22.4 g
RICE CAKES
Crispy rice has a revered place in many cultures. These rice cakes, which work well as a side dish to a piece of grilled meat or fish, offer the delicious crunch of Korean nurunji or Middle eastern hkaka, with some of the herbed cheesy goodness of Italian arancini. The basic recipe can be used to accommodate vegetables other than zucchini and herbs other than mint, or can be made without either for a more simple backdrop for a fried egg or a simple snack for a child.
Provided by Kim Severson
Categories side dish
Time 20m
Yield 4 to 6 cakes
Number Of Ingredients 9
Steps:
- In a large bowl, gently mix everything except the butter. Over medium-high heat, heat the butter in a large frying pan until it is foaming. (A nonstick pan is good for this purpose but cast iron can work well, too.)
- Working in batches if necessary, and adding more butter as needed, use a large spoon or measuring cup to place a scoop of the rice mixture in the pan. Press down with the back of a spatula to form a patty. Cook 3 to 4 minutes, or until golden and crisp on the bottom. Gently flip patty and cook another 3 minutes or until golden. Keep warm on a paper-towel-covered plate or pan in a warm oven.
Nutrition Facts : @context http, Calories 558, UnsaturatedFat 6 grams, Carbohydrate 80 grams, Fat 18 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 10 grams, Sodium 461 milligrams, Sugar 1 gram, TransFat 1 gram
10-MINUTE RICE CAKES
Growing up, I remember my dad making these for me every time we had leftover rice in the fridge. I generally make these for breakfast but occasionally enjoy them for dinner when my husband is out of town and I want to make something quick and easy. This recipe is a great base. Have fun changing it up and making it your own! Great topped with salsa!
Provided by Lauren
Categories 100+ Everyday Cooking Recipes
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Mix rice, egg, basil, milk, salt, and pepper together in a bowl.
- Melt butter in a skillet over medium heat. Pour rice mixture into the skillet in 2 equal portions. Cook until browned on the bottom, about 3 minutes. Flip and continue cooking until second side is browned, about 2 minutes more.
Nutrition Facts : Calories 228.6 calories, Carbohydrate 22.7 g, Cholesterol 202.1 mg, Fat 11.3 g, Fiber 0.4 g, Protein 8.6 g, SaturatedFat 5.5 g, Sodium 269.1 mg, Sugar 0.4 g
BASMATI RICE CAKES
From the Aussie food mag Super Food Ideas. Great hot or cold, fabulous for the lunch box, as it can be made ahead and frozen. The smoked chicken breast listed is the whole smoked breasts, not the deli slices.
Provided by Sarah
Categories Lunch/Snacks
Time 35m
Yield 8 cakes
Number Of Ingredients 9
Steps:
- Preheat oven to 200°C Grease a 6 X 3/4 cup texas muffin pan. Line holes with baking paper.
- Cook rice, your prefered method will be fine, or follow instructions on packet. Set aside to cool.
- Place rice, smoked chicken, semi-dried tomatoes, 1 Cup cheese, onions, basil and eggs. Add salt and pepper if desired.
- Mix well to combine all ingredients.
- Spoon mixture into muffin pan. Sprinkle remaining cheese over the top.
- Bake for 15 to 20 minutes or until cakes are firm to the touch, and light golden in colour.
- Remove from oven and let stand for 5 minutes. Run a flat edged knife around cakes to losen.
- Turn onto a wire rack to cool.
Nutrition Facts : Calories 154.4, Fat 6.6, SaturatedFat 3.1, Cholesterol 94.1, Sodium 239.6, Carbohydrate 15.4, Fiber 1.3, Sugar 2.3, Protein 8.5
RICE CAKES
Make and share this Rice Cakes recipe from Food.com.
Provided by Ashly
Categories White Rice
Time 45m
Yield 1 patty, 4 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle the rice and salt into the boiling water.
- Cover and cook slowly until the water is absorbed, 7-10 minutes.
- Add the milk, stir, cover, and cook 10-12 minutes more, or until the rice is tender.
- Stir in 1 egg and 2 tablespoons of the butter.
- Spread the mixture on a shallow plate, cover with plastic wrap, and refrigerate.
- Beat the remaining egg in a shallow dish and put the crumbs on a piece of wax paper.
- Shape the well-chilled rice mixture into 6 conical or patty shapes, pressing firmly together.
- Carefully dip each cake into the egg and then cover with crumbs.
- Melt the remaining 4 tablespoons of butter in a skillet with the oil.
- When hot, fry the cakes until golden brown; don't cook them too quickly or the insides will remain cold.
Nutrition Facts : Calories 538.1, Fat 31.1, SaturatedFat 14.6, Cholesterol 160.1, Sodium 775.6, Carbohydrate 52, Fiber 2.5, Sugar 2.7, Protein 12.4
TTEOKBOKKI - SPICY STIR-FRIED RICE CAKES
Steps:
- Soak the rice cakes for about 20 minutes (can be longer for refrigerated rice cakes).
- Cut the fish cake, cabbage, and scallions into about 2-inch long pieces.
- To a large pan, add the dried anchovies, dried kelp, and onion along with 5 cups of water. Bring it to a boil over medium high heat, and continue to boil for 10 minutes. Reduce it close to medium if your heat is very high. Remove the anchovies, dasima and onion from the broth.
- Add the sauce ingredients to the pan, stirring to dissolve the red chili pepper paste (gochujang).
- Add the rice cakes. Boil until the rice cakes become very soft and the sauce is thickened, about 8 - 10 minutes. This can take longer, depending on your rice cakes. Stir frequently so the rice cakes don't stick to the bottom of the pan.
- Drop the vegetables, garlic, and fish cakes in. Continue to boil, stirring occasionally, for an additional 4 - 6 minutes. Depending on rice cakes, you may need more time to reach a desired level of softness. Add more broth or water as necessary. Drop in the scallions and boiled eggs with 2 to 3 minutes remaining. Taste the sauce, and adjust the seasoning if needed. Serve hot.
RICE CAKE
A delicious moist sponge cake- perfect spread with butter!
Provided by anya19
Time 1h20m
Yield Makes Loave
Number Of Ingredients 0
Steps:
- Preheat oven to 170C/fan 150C
- Grease and line a loaf tin with baking paper.
- Cream butter and sugar together until pale and creamy. Beat in the eggs, then fold in all the dry ingredients followed by the milk.
- Place into the loaf tin and bake in the centre of the oven for 1 hour or until a skewer inserted into the centre of the cake comes out clean.
- Leave to cool in the tin for 10 minutes then carefully tip out onto a wire rack to cool completely.
RICE CAKE
Provided by Food Network
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- Cook the rice until the 'al dente' stage as it will finish cooking in the oven. Allow to cool. Heat up 2 tablespoons olive oil in a saucepan. Add the pancetta, salami, and onions. Cook until golden and crispy.
- Cook the peas in a pot of salted water for approximately 2 minutes, or until soft. Add to the pan mixture and toss the ingredients together. Transfer the rice to a large bowl. Add an egg, Pecorino cheese, grated Parmigiano, diced Parmigiano, scamorza, salt, pepper, and the pancetta mixture with all its juices to the rice and thoroughly mix.
- Grease a baking dish with the remaining 2 tablespoons olive oil and sprinkle half the bread crumbs to the base of the pan. Spread the mixture onto the baking pan, packing the mixture so it serves as a solid bed. Sprinkle the remaining bread crumbs on top. Bake for 20 minutes or until the rice cake is golden.
SAVORY RICE CAKES
Steps:
- Cook scallions, carrot, celery, garlic, thyme, salt, and pepper in 2 tablespoons oil in a 12-inch heavy nonstick skillet over moderate heat, stirring, until carrot is softened, about 8 minutes. Stir together rice, eggs, bread crumbs, and vegetable mixture in a bowl. Form into 8 (2 1/2- by 1/2-inch) patties, pressing mixture so cakes will hold together (mixture will be loose). Transfer to wax paper as formed. Cook 4 rice cakes in 2 tablespoons oil in skillet over moderately high heat, gently turning over once, until browned, about 7 minutes total. Transfer to a plate and keep warm, loosely covered with foil. Cook remaining 4 cakes in remaining tablespoon oil.
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TTEOKBOKKI (SPICY RICE CAKES) - MY KOREAN KITCHEN
From mykoreankitchen.com
5/5 (46)Total Time 20 minsCategory SnacksCalories 381 per serving
- Boil the soup stock in a shallow pot over medium high heat and dissolve the tteokbokki sauce by stirring it with a spatula. Once the seasoned stock is boiling, add the rice cakes, fish cakes and onion. Boil them a further 3 to 5 mins until the rice cakes are fully cooked. Then, to thicken the sauce and to deepen the flavor, simmer it over low heat for a further 2 to 4 mins.
HOMEMADE RICE CAKES RECIPE - LIVING SWEET MOMENTS
From livingsweetmoments.com
3.6/5 (237)Total Time 47 minsCategory SnackCalories 71 per serving
- Pour the mixture into a GREASED donut pan, muffin tin or any other shaped pan (if using silicone, there's no need to grease)
61 RICE CAKE TOPPINGS IDEAS: QUICK & HEALTHY SNACKS FOR …
From fithealthybest.com
Estimated Reading Time 6 mins
- Avocado. Pair avocado with a drizzle of olive oil or a sprinkle of sea salt in place of the ever-popular avocado toast. Or, make some guacamole and use that as your topper.
- Cucumbers. Cucumber, cream cheese, and dill is a perfect trio. Try it with hummus for a dairy-free option. Add cracked red pepper to pack a punch.
- Arugula & Spinach. Get in your greens with arugula or spinach and tomato and mozzarella for a spin on the favorite Caprese salad.
- Tomatoes. Try cottage cheese with sliced tomatoes and cracked pepper. Or for a meatier option try pepperoni or salami with tomato and basil. Bonus: you could try it on a Tomato & Basil flavored rice cake.
- Bell Peppers. Scrambled eggs, shredded cheese, and bell peppers make the perfect open-faced omelet sandwich.
- Carrots. Sliced, shaved or grated carrots are ideal toppings. Try it with cream cheese, cucumbers, and cracked pepper for the perfect veggie snack.
- Sprouts. Try sprouts on top of tuna salad or mashed avocado with olive oil and sea salt.
- Salsa. The options are endless but go breakfast with scrambled eggs, lunch with shredded chicken, and dinner fiesta with ground beef taco meat, shredded cheese, and avocado.
- Artichokes. A popular Japanese-style treat includes hummus, salami, artichokes, and olives. You May Also Be Interested In: Are Veggie Straws Healthy?
THE TRUTH ABOUT RICE CAKES | MYFITNESSPAL
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ARE RICE CAKES ACTUALLY A HEALTHY SNACK? - EAT THIS NOT …
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KOREAN RICE CAKE RECIPES BY MAANGCHI
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From fitgirlsdiary.com
Estimated Reading Time 7 mins
- Greek Yogurt + Blueberries. I personally love Greek yogurt, and I can’t imagine my diet without it. In my 28-day meal plan Burn Baby Burn, you’ll find it a lot, paired with both sweet and sour combos.
- Peanut Butter + Green Apple + Cinnamon. I just LOVE the taste of peanut butter and fresh green apple. If you read my article What I Eat In A Day To Stay Fit, you already know that this combo is my all-time favorite healthy snacks.
- Almond Butter + Strawberries. Almond butter is my favorite nut butter out there. However, if you don’t like it for some reason, you can change it with any other nut butter you prefer better.
- Tahini + Banana + Raspberries. If you haven’t tried this combo yet, you have to do it right now! Most people are a bit skeptical when they hear tahini, however it tastes amazing paired with bananas and frozen raspberries.
- Pumpkin + Almonds. The most fall-ish combo ever, but I like it so much that I have it in the middle of summer too. I usually do a pumpkin puree and spread it on my rice cake.
- Hummus + Cucumber + Sunflower Seeds. Who doesn’t love hummus?! It’s the healthiest yet tastiest spread indeed. This is basically the fastest fix for when I am hungry but I’m too lazy to cook.
- Avocado + Tomatoes + Tahini Dressing + Pumpkin Seeds. Another one of my fast and easy weight loss recipes with rice cakes is avocado and tomato one. Now, the tahini dressing is one of my newest inventions, and I love it!
- Greek Yogurt + Prosciutto + Arugula. Here’s one for the prosciutto lovers. Some will argue if the prosciutto is healthy or not mainly because it’s high in sodium and fat.
- Basil Pesto + Tomatoes + Parmesan. Now, with this next one, we are taking the rice cake recipe to the next level. I’m talking about bringing the Italian kitchen on top of a rice cake, while still making sure we keep it healthy and clean.
- Mashed Avocado + Boiled Egg. And last but not least, another weight loss recipe with rice cake featuring one of my favorite superfoods – avocado. This time, we’re spreading it on top of the rice cake, adding a boiled egg on top.
11 HEALTH BENEFITS OF RICE CAKES (#HEALTHY SNACKING ...
From drhealthbenefits.com
Estimated Reading Time 9 mins
- As Source of Energy. Each serving of cooked rice cake, has the same composition, which is usually derived from rice flour or glutinous rice flour. And every rice flour, has energy nutrients that are mostly derived from carbohydrates which can be processed by the body to produce energy.
- Helps ward off free radicals. Selenium is an essential mineral that the body needs that is contained in rice cake with base ingredient is sticky rice flour.
- Good for diet. Having an ideal body shape like a model would need a way and a special trick. Starting from the selection of healthy foods and sports are also routinely performed.
- Regulates thyroid hormone activity. The content of Selenium in rice cake with base ingredient is sticky rice flour is also beneficial for the thyroid gland by regulating the activity of the thyroid hormone and helps blood vessels to function properly.
- Keep your metabolism system healthy. Rice cake with base ingredient is sticky rice flour also offers manganese content that is beneficial to health because it serves to keep the body’s metabolic system healthy.
- Maintain bone health. The benefits of rice cake with base ingredient is sticky rice flour that is enough to play one of them is to maintain bone health.
- Keep your immune system healthy. Rice cake with base ingredient is sticky rice flour is a good source of prebiotics for the body that serves as food for good bacteria that normally live in the intestine and are needed to support the immune system.
- Healthful digestive system. Having digestive problems is associated with an irregular defecate process every day. The digestive system requires uptake of foods rich in vitamins and minerals that can nourish the digestive system itself.
- Helps prevent anemia. The content of vitamin B-6 in rice cake with base ingredient is sticky rice flour is able to prevent anemia by helping produce red blood cells.
- Helps control appetite. The content of vitamin B6 in rice cake with base ingredient is sticky rice flour is able to produce serotonin neurotransmitter which can help regulate appetite and also mood.
16 THINGS TO DO WITH A RICE CAKE - A GUTSY GIRL®
From agutsygirl.com
Estimated Reading Time 3 mins
- Plain. Just eat it plain. Listen, if your stomach is a mess and you don’t want to reach for Saltines (which have a lot more ingredients and are not gluten free), a rice cake might do the trick.
- Dried Fruit, Savory. Spread Miyoko’s plain cream cheese over the rice cake and top with dried cranberries.
- Hummus. Spread savory hummus over the rice cake then top with cucumber slices. Drizzle with garlic infused olive oil, if desired.
- Tuna. Mix tuna and Sir Kensington’s Mayo, then spread on top of the rice cake. Add diced celery, if desired.
- PBJ. Make a traditional PBJ sandwich, using rice cakes as the “bread.” We love Crofter’s Organic jam (or anything local/homemade). By the way, THIS Raspberry Chia Jam and THIS Blueberry Chia Seed Jam are my recipes and they rock!
PARMESAN RICE CAKES RECIPE - SIMPLE & DELICIOUS - AN ...
From anoregoncottage.com
4.5/5 (143)Total Time 15 minsCategory Side DishCalories 285 per serving
- Place all the ingredients in a bowl and mix well (Tip: if mixture seems dry, add another egg - it should hold together, but not be too runny).
- Using a 1/4 cup measure, place a dollop of rice mixture on the griddle/pan, then use the back of the cup to flatten into a patty. Repeat with remaining rice mixture.
- Cook the first side until golden brown, about 3-5 minutes, then flip and cook the other side until brown.
5 HEALTHY RICE CAKE TOPPINGS + MEAL IDEAS | LUCI'S MORSELS
From lucismorsels.com
5/5 (7)Category Breakfast, Lunch, SnackCuisine AmericanTotal Time 5 mins
- Ingredients can be made and measured ahead of time. Assemble just before eating for freshest flavors!
RICE CAKE TOPPING IDEAS: 20 EASY ... - 30SECONDS FOOD
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- Strawberries, Cream Cheese and Arugula: Spread on a thin layer of cream cheese and top with fresh strawberries and arugula. The bitterness of the arugula complements the creaminess of the cheese and sweetness of the berries.
- Healthy Owls: Start by spreading a layer of peanut butter on the rice cake. Using round oat cereal, banana slices, blueberries, cheese and apple wedges, form a fun owl.
- Rice Cakes and Jam: Top rice cakes with a scoop of your favorite jam, jelly or fruit preserves. Try our homemade strawberry jelly!
- Peanut Butter and Banana: This classic combination makes a healthy snack or quick breakfast for busy school mornings.
- Rice Cake Open-face Sandwiches: Who needs bread? Top rice cakes with your favorite sandwich fillings for a light lunch or snack.
- Cream Cheese and Fresh Herbs: Mix chopped, fresh herbs into cream cheese. Spread on a rice cake and you’re good to go.
- Nutella Rice Cakes: That hazelnut spread we love so much is right at home spread on a crunchy rice cake.
- Banana, Nut Butter and Seeds: Sneak some added nutrition onto that rice cake by sprinkling peanut butter and bananas with sesame seeds – or try chia seeds, flax seeds or pumpkin seeds.
- Apple and Peanut Butter: Top nut butter with slices of fresh apple for a crunchy and protein-packed snack or breakfast.
- Blueberries and Nut Butter: Blueberries are a superfood and super for snacking. Try them on a rice cake with almond, cashew or peanut butter.
JAPANESE PAN-FRIED RICE CAKES RECIPE - THE SPRUCE EATS
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3.9/5 (154)Total Time 15 minsCategory Snack, Side DishCalories 383 per serving
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