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Korean Spicy Rice Cake, Cabbage and Leek Stew


This is another very normal dish that Korean people eat all the time, here the rice cake is nothing to do with dessert, it's a plain small patty or stick that is made of rice, normally simmered with stock, Korean chili sauce, cabbage and chilies. It soak all the delicious flavor, a classic and tasty Korean dish.













Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium


4 ⅓ cups water
or stock
21 ounces rice cakes
frozen or fresh
5 tablespoons red chili sauce
Korean, or as needed
3 tablespoons sugar
or honey
½ each cabbage
1 bunch scallions, spring or green onions
white and light green parts, or scallions, sliced
2 cloves garlic
or to taste, minced
1 ½ tablespoons ketchup
or more as needed, optional
2 teaspoons sesame seeds
1 x black pepper
freshly ground, to taste


Soak the rice cake in the water for 5 minutes. If you want to get rid of the coated oil, blanch them in the boiling water for 30 seconds.

Pour the water or stock into a non stick saucepan and stir in the chili paste and sugar until mix well.

Stir in the rice cakes and cabbage.

Boil over medium heat, reduce heat to medium-low, simmer uncovered until the cabbage gets soften and the sauce gets thicken.

Add the garlic. Keep simmering for another 10 minutes until the sauce becomes very thick.

Stir in ketchup if needed.

Freshly grind some black peppers and sprinkle some sesame seeds, sliced scallions over the cooked rice cakes.

Cool for 1 to 2 minutes and serve hot.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 391g (13.8 oz)
Amount per Serving
Calories 8410% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 94mg 4%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 13%
Sugars g
Protein 4g
Vitamin A 3% Vitamin C 73%
Calcium 8% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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