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