Koreanvegetariangluten-freevia groq
Korean-Style Roasted Songpyeon with Crisp Kimchi
A twist on traditional Korean rice cakes, this recipe features roasted songpyeon tossed with a spicy kimchi slaw and crunchy cabbage.
⏱22 min🍽4 servings📊medium
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Ingredients
- ●1 cup songpyeonKorean rice cakes
- ●2 cups cabbagethinly sliced
- ●1/4 cup koreanGochujang sauce
- ●2 tablespoons roundedKorean chili flakes (gochugaru)
- ●1 cup crispKimchi, chopped
- ●2 tablespoons vegetable oil
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Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Toss songpyeon with 1 tablespoon of vegetable oil and spread on a baking sheet.
- 3
Roast in the oven for 10-12 minutes, or until lightly browned.
- 4
In a large bowl, whisk together Gochujang sauce and Korean chili flakes.
- 5
Add chopped kimchi and sliced cabbage to the bowl and toss to combine.
- 6
Once songpyeon is done roasting, add it to the bowl and toss to coat with the kimchi slaw.
- 7
Season with salt to taste.
- 8
Serve immediately and garnish with additional kimchi if desired.