Chewy cylinder rice cakes simmer in a deep-red, spicy-sweet gochujang broth until they turn glossy and irresistibly tender, soaking up every bit of that savory heat. A shiitake-and-kombu broth builds real depth underneath the sauce, while cubes of soft tofu, wilted napa cabbage, and bright green onion round out the bowl with texture and freshness. Everything simmers together in one pan until the sauce thickens to a spoon-coating cling, so each rice cake gets fully coated in that rich, fiery color. A scatter of toasted sesame seeds finishes it off with a nutty crunch right before serving. It's a cozy, street-food-style bowl that works beautifully for a gluten free table, no complicated steps required — just a hot skillet and a craving for spicy, chewy comfort food.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Combine the water, kombu, and dried shiitake mushrooms in a large skillet or wide saucepan over medium-high heat. Bring to a boil, then reduce heat to medium and simmer for 10 minutes, until the broth is lightly golden and fragrant. Remove and discard the kombu and mushrooms.
Whisk the gochujang, gochugaru, soy sauce, sugar, and sesame oil into the hot broth until fully dissolved and the broth is a deep, uniform red.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
