Garlic-Ginger Noodles with Spicy Korean Rice Balls [Vegan]
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Servings: 2 people (or 4 small servings)
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people (or 4 small servings) 2
Homemade Korean rice cakes work really well with white rice that has been cooked the day before and sat in the fridge, as it firms up the rice and dry its out at the same time. Homemade rice cakes are much better than bought in my opinion; as they are made by hand and therefore there's a bit of bite to them.


people (or 4 small servings)
  • Garlic-Ginger Spring Onion Noodles
  • 4 tbs vegetable oil
  • 2 large garlic cloves (crushed)
  • 4 medium spring onions (scallions)
  • 5cm piece ginger (peeled and minced)
  • 2 tbs light soy sauce
  • 500 g fresh noodles (i.e: ramen, soba, rice noodle)
  • Korean Spicy Rice Cakes
  • 1/2 cup sushi rice (cooked, rinsed well and chilled in the fridge to dry out)
  • 1 tbs vegetable oil
  • 1/2 cup kimchee juice (or 1/4 cup water + 1 tbs white sugar with 1 tbs sherry vinegar)
  • 2 tbs korean red bean chilli paste (ssamjang)
  • 1 tbs soy sauce
  • 2 tbs barbeque sauce
  • good splash mirin (optional)
  • Garnish
  • small handful sesame seeds (lightly toasted)
Korean Spicy Rice Cakes
  1. Spread out cooked rice to semi-dry it on baking paper attached to your kitchen bench. Using a flat mallet, rolling pin or pestle bash the rice and completely smooth and sticky (should be malleble and just stick to the touch).
  2. Using wet hands take a portions of the rice dough and either roll into cylinders then chop into 2cm piece lengths or roll into balls.
  3. Heat the oil in a non-stick fry pan and fry rice cakes, flipping gently, over a medium heat until lightly crisp.
  4. Place all the remaining ingredients (except cornflour) in a small saucepan and bring to a simmer, reduce mixture by 1/2 or until thick enough to coat the rice balls.
  5. Add just enough sauce to coat the rice cakes and gently toss the rice cakes in the sauce over a low heat. Keep warm before serving. Sprinkle with sesame seeds
Garlic-Ginger Spring Onion Noodles
  1. Finely chop the spring onions and place the white portion of the spring onions in a small frypan (reserve green part for later). Add to the pan the oil and garlic, cooking over a low heat until very soft (10 minutes).
  2. Strain this oil and add the oil to the remaining ingredients (except the noodles) stirring to combine.
  3. Toss in the cooked fresh noodles and reserved 3 tbs of spring onions with the sauce. Top with the Korean Spicy Rice Cakes (recipe above) to serve.

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