By Alicja Szałapak
Cheesy Kale and Rice Cake Bake
Rice cakes (either the rice sticks or the sliced ovals; see this page) are a wonderful staple to keep in your pantry. When the carb cravings hit, they satiate that desire with exceeding efficacy. They are similar to the chee cheung fun (steamed rice noodle rolls) of my youth, but are chewier, with more bite. This bake is very loosely inspired by the irresistible Korean dish tteokbokki, a dish of stir-fried rice cakes in a spicy sauce of gochujang, gochugaru and, often, fish cakes. This version is less spicy and cheesier, baked until bubbling and golden. If you don’t have rice cake sticks, you could substitute gnocchi (straight from the package, uncooked), a short pasta shape, such as penne or rigatoni (cooked 2 minutes less than the package directions), or even tortellini. The kale is the perfect green for this dish, robust and sinewy, even after baking.
Substitute • rice cake sticks: gnocchi, parcooked pasta (see recipe introduction), tortellini • cheddar and mozzarella: use other melty cheese, such as fontina, Gruyère, Taleggio, provolone
Vegetable swap • kale: cabbage, broccoli, Swiss chard
Updated at: Tue, 15 Aug 2023 21:17:37 GMT
Nutrition balance score
Unbalanced
Glycemic Index
77
High
Glycemic Load
66
High
Nutrition per serving
Calories647.2 kcal (32%)
Total Fat23.6 g (34%)
Carbs86.7 g (33%)
Sugars3.9 g (4%)
Protein23.4 g (47%)
Sodium1133.5 mg (57%)
Fiber3.2 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
2 tablespoonsextra-virgin olive oil
4garlic cloves
finely chopped
1 tablespoongochugaru
300gtomatoes
roughly chopped
1 teaspoonsea salt
1 teaspoonsugar
32 ouncesvegetable stock
900gkorean rice cakes
rinsed in water to separate
180gkale leaves
torn
170gcheddar
grated
200gfresh mozzarella
torn
2green onions
finely chopped
Instructions
Step 1
Heat a deep 10-inch (25 cm) ovenproof skillet or shallow Dutch oven over medium heat. Add the olive oil and garlic and cook for 15–20 seconds, until fragrant. Add the gochugaru, tomato, sea salt, sugar and vegetable stock and stir to combine. Cover with a lid and allow it to bubble away for 10 minutes.
Step 2
Preheat the oven to 400°F (200°C).
Step 3
After 10 minutes, remove the lid and stir the sauce, squishing the tomato with the back of a spoon or spatula. Add the rice cake sticks, along with the kale, and stir until the leaves wilt. Add half the cheddar, half the mozzarella and the green onion and stir to combine. Top with the remaining cheddar and mozzarella and transfer to the oven, placing a sheet pan underneath to catch any drips. Bake for 15–20 minutes, until melty and golden.
Step 4
Allow to sit for 5–10 minutes before serving.
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