Quinoa Cakes Du-bok-ki (Spicy Rice Cakes)

Quinoa Cakes Du-bok-ki (Spicy Rice Cakes)


Quinoa Cakes ("Duk-bok-ki")

1 large Idaho potato
3/4 cups of I Heart Keenwah Toasted Quinoa Flakes
2 tbsp arrowroot flour (or cornstarch)
1 flax egg (1 tbsp ground flax seed + 4 tbsp water)


3 tbsp Mother-in-Law's Sesame Gochujang Sauce
3 tbsp soy sauce
1 tbsp coconut sugar
1 tsp rice wine vinegar


Sesame seeds
Sesame oil
Green onions (optional)


  1. Boil potato in water for 30-35 minutes.
  2. While potato is boiling, make sauce by combining gochujang, soy sauce, coconut sugar and rice wine vinegar. 
  3. Once potatoes are finished cooking, let cool and remove skin.
  4. Run potato through ricer (or use a hand grater). Make sure there are absolutely no potato chunks in the mix.
  5. Separately, grind 1 tbsp of whole flax seeds in a coffee grinder and combine with 4 tbsp of water, mix and let sit for 5 minutes to make flax egg. 
  6. Grind 3/4 cups of quinoa flakes in a coffee grinder to make quinoa flour.
  7. Add quinoa flour, arrowroot flour and flax egg to potato and mix by hand until a dough forms.
  8. Roll into 6 balls and then roll out by hand in to 1/2-inch diameter batons.
  9. Cut up each baton into 3-inch long slices (similar to Korean rice cakes "duk-bok-ki")
  10. Boil in batches in salted hot water until quinoa cakes float to top of pot.
  11. Remove from water and let sit on a cutting board for a few minutes. Pat with paper towels to absorb excess water. 
  12. Toss in sesame oil on a non-stick pan and cook over medium heat. Let the quinoa cakes' skin crisp for 2-3 minutes.
  13. Add sauce to the hot pan and let cook for 2-3 minutes. Allow the sauce thicken and coat quinoa cakes evenly. Transfer to serving dish and and top with sesame seeds and chopped green onions (optional). Makes 12 quinoa cakes pieces.

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