Bring water to a boil in a saucepan. Add rice cakes and fish cakes; return to a boil. Add simple syrup, gochujang, chile powder, garlic, salt, and pepper; cook for 1 to 2 minutes. Add onion and green onion. Simmer until sauce is red, thick, and silky, about 5 minutes.
Preheat broiler. On stove, spray pan with Pam.
Heat over medium heat for 1 minute.
Add turkey, cumin and garlic; cook through about 2 to 3 minutes.
Spoon turkey onto rice cakes, top with remaining ingredients.
Broil for 2 minutes.
Place rice cakes on baking sheet.
Spread pizza sauce evenly on each rice cake; top with olives, pepper, and mushrooms, and then with cheese.
Bake at 400 for 10 minutes. Serve immediately.
First, place rice cakes on baking sheet.
Second, spread sauce evenly.
Third, top with remaining ingredients.
Bake at 400\u00b0 for 10 minutes.
Serve immediately.
pot of water. Add rice cakes; cook until chewy, 2 to
Top rice cakes with the cream cheese then the strawberry jam.
Slice banana.
Spread peanut butter on rice cakes.
Place sliced banana on top of peanut butter.
Heat oil in a 14 inch wok or large skillet over medium-high heat.
Add garlic and ginger. Cook, stirring constantly, until fragrant (1 minute). Add rice cakes, bamboo and cabbage. Cook, until cabbage is wilted (4-5 minutes).
Stir in soy sauces, chile-bean sauce and sugar. Cook until slightly thick (2-3 minutes). Stir in spinach, bean sprouts and sesame oil. Cook, stirring constantly, until spinach is wilted, about 2 minutes more.
Spread cream cheese on rice cakes.
Spread salsa on top of the cream cheese.
Cook rice in boiling, salted water for 10-12 mins. Drain then
igh heat.
Add the rice, lower the heat, and summer
Cook rice in boiling salted water for 10-12 mins. Drain and
ith parchment paper. Place the rice, salmon, zucchini, onion, 1/4
op of that and press for the appropriate length of time
rizzle of canola oil. Bake for 10 minutes at 350 degrees
Bring broth to a boil.
Add dashida and rice cakes.
Boil until rice cakes are tender, about five minutes.
Add green onion and cook for one minute. Remove from heat.
Beat eggs and cook in a thin sheet. Cut into thin strips that are about two inches long.
Cut beef into two-inch-long strips and brown.
Boil dumplings until tender.
For each bowl of soup: spoon soup into bowl and add desired toppings.
Using a non-stick saute pan, add the water or anchovy stock and cabbage, carrot and onion and bring to a boil. Add gochujang, garlic, soy sauce, salt and sugar to this mixture.
When it reaches a full boil, add rice cake and fish cake and stir. Simmer for 20 minutes, stirring occasionally to make sure rice cakes don't stick to the bottom of the pan.
Taste after the simmer time and adjust seasoning if necessary. Add ketchup, stir in, and sprinkle with black pepper before serving.
o is put the ingredients for the cakes, except the orange juice
nto thin strips.
Rinse rice cakes in cold water; drain.
Combine water and anchovies in a saucepan and bring to a boil. Cook for 10 minutes. Remove anchovies.
Combine chile paste, sugar, soy sauce, and corn syrup in a bowl to make the sauce.
Add rice cakes and onion to the anchovy water in the saucepan. Add sauce. Bring to a boil and cook for 5 minutes, stirring occasionally. Add spring onion and boil 3 minutes more.