Ingredients
1 lb firm rice cake sticks
1 cup gochujang (Korean chili paste)
1/4 cup soy sauce
2 tbsp sugar
1/4 cup strawberry puree (fresh or frozen)
1/4 cup condensed milk
1 tbsp cornstarch
1 tbsp vegetable oil
1 1/2 cups fresh strawberries, sliced
1 cup whipped cream
1 tbsp sesame seeds
2 green onions, sliced
Instructions
Cut rice cakes into 2-inch sticks and soak in water for 10 minutes.
In a saucepan, mix gochujang, soy sauce, sugar, strawberry puree, condensed milk, and 1/4 cup water. Bring to a simmer.
Whisk in cornstarch until smooth. Cook sauce for 3-4 minutes until slightly thickened.
Heat oil in a skillet, add rice cakes, and fry until light golden (3-5 minutes).
Pour sauce over rice cakes and simmer 3-4 minutes to glaze.
Top with sliced strawberries, whipped cream, sesame seeds, and green onions before serving.
Notes
Use halal-certified gochujang if preferred.
Adjust sweetness/spiciness by modifying sugar or gochujang amounts.
Store leftovers in airtight containers in the fridge for up to 2 days.
- Prep Time: 15
- Cook Time: 20
- Category: Low Calorie Meals
- Method: Simmering & Frying
- Cuisine: Korean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup with sauce and toppings
- Calories: 520
- Sugar: 40g
- Sodium: 1200mg
- Fat: 13g
- Saturated Fat: 7g
- Carbohydrates: 75g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg