Korean Rice Cake Stir Fry is a quick recipe ready in under 30 minutes! A hearty vegan meal that contains chewy rice cakes, vegan cheese, and bok choy all mixed in a delicious savory sauce!
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You might be thinking that rice cakes, stir fry, and vegan cheese doesn’t sound appealing, BUT TRUST ME, this dish is the perfect combination of texture and flavors. Plus, it is super easy and quick to prepare!
WHAT ARE KOREAN RICE CAKES?
One thing they are NOT is those big round dry rice cakes you’re used to seeing at your local grocery store. (That might not be so good in a stir fry)
Korean rice cakes are oval-shaped and found in the refrigerator section of your local Asian Store. Once cooked, they turn into this soft, chewy texture that pairs perfectly in stir-fries! There are different varieties, but the most common type of Korean Rice cake is called “Tteokppoki (pronounced duck-bo-key)”
WHAT’S IN THIS STIR FRIED RICE CAKE RECIPE?
The main ingredient of this recipe is the Korean rice cakes (obviously); however, the following elements in this dish make this recipe super delicious.
- Vegan Mozzarella Cheese: Adding mozzarella to a recipe like this is very common. Koreans add mozzarella cheese to their corn, to their rice cake stir-fries, and a few other dishes.
- Gochujang: Gochujang is a thick, spicy red chili paste made up of glutinous rice, fermented soybeans, salt, and sometimes sweeteners. This sauce is what brings this dish together. It can be found online or at your local Asian Store.
- Bok Choy: Bok Choy is a staple in many Asian recipes like my Spicy Noodle Soup Dish. It has the perfect crunchy texture, and it’s filled with health benefits like calcium!
HOW TO MAKE RICE CAKE STIR FRY?
Mix Vegetables with Sauce
- First, add the stir fry sauce ingredients to a white bowl and mix together
- Then you are going to add your bok choy and other vegetables in a separate mixing bowl.
- Pour your sauce onto the vegetables.
- Mix the sauce and vegetables together until well combined.
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COOK YOUR RICE CAKES
- Rinse your rice cakes and set aside.
- Place a pan on medium heat and cook the vegetables.
- Next, add the onions and rice cakes to your pan and stir together with the vegetables and sauce.
- Sprinkle vegan mozzarella cheese on top.
- Let the cheese melt over the heat. Once it’s melted remove from heat and serve.
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Health Benefits
The bok choy in this rice cake recipe adds tremendous benefits!
One cup of bok choy contains about 26 percent of the recommended daily intake of vitamin K1, a fat-soluble vitamin most well-known for the important role it plays in blood clotting and bone metabolism. Vitamin K1 is also a known Alzehimer’s disease preventive by helping to limit neuron damage in your brain.
***NOTE: This blog is not intended to replace the advice of a qualified healthcare practitioner. All information contained in this blog is the opinion of Monique and is not to be interpreted as medical advice.
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Vegan Korean Rice Cake Stir Fry
Korean Rice Cake Stir Fry is a quick recipe ready in under 30 minutes! A hearty vegan meal that contains chewy rice cakes, vegan cheese, and bok choy all mixed in a delicious savory sauce!
Ingredients
Sauce
- 1/2 cup Gojuchang
- 1/4 cup Coconut aminos or soy sauce
- 1 teaspoon chili paste like Sam all, (optional)
- 1/8 cup rice wine vinegar or apple cider vinegar
- 1/8 cup Sesame oil
- 1/8 cup Agave nectar
- 4 garlic cloves minced
Stir Fry
- 4 cups cauliflower cut into florets & stems cut into bite size pieces
- 4 cups bok choy roughly chopped
- 1 yellow onion thinly sliced
- 1 1/2 cups rice cakes
- 4 green onions roughly chopped
- 1 bag vegan shredded mozzarella cheese
Instructions
Sauce
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Add sauce ingredients to bowl, stir, set aside.
Stir fry
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Add bok choy and cauliflower to a large bowl.
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Add sauce and mix well to ensure all of the vegetables are coated.
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Place a pan on medium heat. Once hot, add the vegetables and cook with the lid on for 10 minutes.
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Add the onions and rice cakes. Stir.
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Add cheese and turn the heat down to low. Cover with a lid and cook until the cheese is melted melt.
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Serve.
Recipe Video
Recipe Notes
I used daiya vegan cheese for this recipe, but any vegan mozzarella cheese will work.
The rice cakes tend to soak up most of the sauce when this dish is left in the fridge overnight. I don’t typically leave leftovers when making this. If you have leftovers, try adding a little water or vegetable broth to it when reheating.
Fantastic stir fry to try over the weekend. Love the looks, and I am sure it tastes amazing!
Thank you!
I haven’t had Korean rice cakes in a while but agree they make a great base to an easy meal. This looks like a tasty dinner!
Thank you very much!!
A fun and easy dish to enjoy Korean rice cakes. The mozzarella cheese is unexpectedly great in this.
I agree! It’s surprising how well it goes with the flavors in this dish. Thank you 🙂
Easy and delicious, perfect for a weeknight meal.
Agreed! Thanks.
OMG! I LOVE Gochujang sauce! I can’t get enough of it. So have to try this recipe soon! Thanks!
lol, I love that sauce too! I hope you enjoy the recipe 🙂
This recipe looks easy to make, and very dellicious.!! It’s exactly what I am looking for..