🍽️ FittestMe.aiFoodsNutrients

Rice cake with cottage cheese and cucumber Recipe

Korean · Main course · 15 min total

A refreshing and light Korean-inspired dish featuring soft rice cakes, creamy cottage cheese, and crisp cucumber, perfect as a quick lunch or snack.

Ingredients

• 2 cups sliced Korean rice cakes (tteok)
• 1 cup cottage cheese
• 1 medium cucumber, thinly sliced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon rice vinegar
• 1 teaspoon gochujang (Korean chili paste)
• 1 clove garlic, minced
• 1 tablespoon sesame seeds
• 2 green onions, sliced

Instructions

1. Bring a pot of water to a boil. Add rice cakes and cook for 2-3 minutes until soft and chewy. Drain and rinse briefly with cold water to stop cooking.
2. In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, gochujang, and minced garlic to make the sauce.
3. In a large bowl, combine cooked rice cakes, cottage cheese, and cucumber slices.
4. Pour the sauce over the mixture and toss gently to coat.
5. Divide into serving bowls and garnish with sesame seeds and sliced green onions. Serve immediately.

Tips

• For a vegetarian version, ensure gochujang is vegetarian-friendly.
• If rice cakes are not available, substitute with gnocchi or sliced rice noodles.
• Store leftovers in the refrigerator for up to 1 day; reheat gently in a pan.

More about Rice cake with cottage cheese and cucumber →

AI estimate may be inaccurate · Terms