Sweet Chili Rice Cake Pan with Vegetables

Ingredients for 4 servings:

• 3 carrots
• 700 g rice cake (rice cake, available in Asian markets)
• 100 g soy sprouts
• 1 pak choi
• 2 pointed peppers
• 2 spring onions
• 1 dash of soy sauce
• 50 g sweet chili sauce
• 1 pack of red curry paste
• e.g. salt and pepper
• e.g. chili flakes
• n. B. Vegetable stock powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Tteokbokki – vegan, Korean, delicious

First, prepare all the ingredients: Halve the carrots and slice them thinly, dice the bell peppers, and finely slice the spring onions. Wash the bean sprouts and individually slice the bok choy leaves. Cook the rice cakes in lightly salted water until tender (this only takes a few minutes). While this is happening, heat some oil in a pan and sauté the vegetables (except the sprouts and bok choy). Season the vegetables with salt, pepper, chili flakes, and vegetable stock powder. Add the rice cakes and mix everything thoroughly. Then add the soy sauce and red curry paste (be careful, it might take some getting used to, but it doesn’t affect the flavor at all and will disappear soon). Finally, mix in the sweet chili sauce. Now simmer the whole thing with the lid on for about 10-15 minutes (stirring occasionally to prevent sticking). For the final 5-8 minutes, add the sprouts and bok choy.