Cookwith

Name: Garlic Scape & Korean Rice Cake Stir-Fry
Prep time: 30 min
Total time: 30 min
Yield: 3 servings
Ingredients: 300g Korean rice cakes (tteok); 1 cup garlic scapes (about 100g), cut into 2-inch pieces; 1 medium onion, sliced; 2 tbsp soy sauce; 1 tbsp gochujang (Korean chili paste); 2 tsp sugar; 1 tbsp toasted sesame oil; 2 tbsp vegetable oil; 1/2 cup water; 1 tsp toasted sesame seeds; 2 green onions, sliced (for garnish)

Garlic Scape & Korean Rice Cake Stir-Fry

SeededSage7402

This vibrant stir-fry brings together the chewy delight of Korean rice cakes with the fresh, garlicky bite of seasonal garlic scapes. Gochujang and soy sauce create a deep, savory-sweet glaze that coats every morsel, while onions add sweetness and a touch of crunch. The dish is finished with a drizzle of toasted sesame oil and a sprinkle of sesame seeds for a nutty aroma and subtle crunch. With bold flavors and contrasting textures, this recipe is a celebration of Korean comfort food and seasonal produce—perfect for a quick weeknight meal or a fun dinner with friends.

Ingredients

Instructions

Soak the Korean rice cakes in warm water for 10 minutes if they are refrigerated or hard. Drain and set aside.
Heat 1 tablespoon of vegetable oil in a large nonstick skillet or wok over medium-high heat.
Add the sliced onion and sauté for 2 minutes until just starting to soften.
Add the garlic scapes and stir-fry for 3-4 minutes until bright green and slightly tender.
Push the vegetables to the side, add the remaining 1 tablespoon of oil, and add the drained rice cakes. Stir-fry for 2 minutes.
Mix together soy sauce, gochujang, sugar, and water in a small bowl. Pour the sauce into the pan and toss everything to coat.
Reduce heat to medium, cover, and let simmer for 4-5 minutes, stirring occasionally, until the rice cakes are soft and the sauce is thickened.
Drizzle with toasted sesame oil, sprinkle with sesame seeds, and garnish with sliced green onions.
Serve hot, with extra gochujang on the side if desired.