My grocery store didn’t have rice cakes (of any type), so I used gnocchi. I also used frozen corn instead of fresh since corn isn’t in season right now. Tasty!
Note: I definitely wouldn’t add any salt, as miso is already quite salty. I’m glad I didn’t add any to the recipe!
Really delicious way of making rice cakes – it tasted like comfort food. I followed the reviews and only used 2 T of miso, but wish I would have used the full recipe amount. Maybe my miso was lighter than theirs. Also, I used frozen corn because I missed the summer window for really good sweet corn – worked well enough, but suggest defrosting it first and shaking off the excess water so it doesn’t mess with sautéing the green onions. Mine was slightly wet at that stage.
I read the reviews before making, and so glad I did. Used 4 ears of corn, threw the corn cobs into boiling water to cook frozen udon noodles (thought I had rice cakes but didn’t) for 3 minutes, then cut up the noodles and used in place of the rice cakes. Yup, thick wheat noodles that soaked up the miso-brown butter-corn yumminess. I cut down the miso to 1.5 TBSP then after tasting, added another 0.5 and it was perfect, using the noodle water to thin the paste. The toasted sesame oil and rice vinegar add the needed punch. Was good for leftovers the next day.
Made this recipe tonight because I had fresh picked corn. It was very rich and delicious! I followed the suggestions from other reviewers and only used 2 TBSP. of Miso and the flavor was very good. I used rice cake diagonally slice noodles and they pan fried up golden and had a wonderful crunchy/chewy texture even when cooking with the sauce. It was easy placing them in a layer in the skillet so there was no problem with clumping up.(Never let the noodles clump up as the recipe says it does. That is not the way to eat these kind of rice cake noodles).I also added some broccoli and carrots and poached chicken slices to make it a full meal for my husband. Definitely will make this again since it’s corn season now.
I am smitten by the treatment of this tteok. Held back on the miso (2 Tbsp) and butter (4 Tbsp), then added red pepper flakes and gochujang to balance the flavor profile to my liking. My partner can’t eat corn, but the cauliflower I used instead was absolutely delightful. Super fun and easy dish that I’d happily make again!
I made this so unoptimally – a sad half bag of frozen charred elote mix, wilty scallions, barely defrosted tteok – and it was still so good . Taking another review’s suggestion of pairing cucumber salad and frying some tofu for sexy desk lunches. Even the leftovers were good without the fried texture (but so much better with). I can’t wait to make out properly with seasonal corn later!
This is good as written, and GREAT with minor adjustments. Decreased miso to 2T and found that to be the perfect amount with 3 ears of fresh sweet corn. Think of this as very much a comfort food dish. Not very complex, starchy-carby goodness. This went to GREAT when we paired it with a simple cucumber banchon (just google oi muchim or korean cucumber salad) and/or kimchi. The addition of a cold acidic component made this a real delight.
This dish is bonkers good, with a few adjustments, and definitely has an almost cheesy and very homey quality to it. The inclusion of tteok, in lieu of pasta, is bananas and I am obsessed. The only ones available near me were the coin-shaped tteok, and it was a lot like orecchiette- but super pillowy and fun. This is a fun dish.
Listen to the other reviewers: 3tbsp of miso is a whole hell of a lot. Reduce that to your preferences, and it’ll be a lot less salty. I put in a metric ton of corn, spring onion and leek, a whoooole lot of butter, and used lemon in lieu of rice wine. (Ok, a splash of rice wine). Tossed in some fish sauce and chili for fun, too.
Honestly, I’m going to side with the reviewers who thought this recipe was a tad boring. I used ramen-type noodles but otherwise followed the recipe. I’m bummed that I used fresh corn because the miso and soy overpowered it. On the plus side, it’s fast and easy and if you like Chinese food, then you may like this as a side dish.
Yep. should have read the reviews (as always!) and yet I do like to try the recipe once exactly as written. Anyway: too much miso, a little too much corn – maybe I had mutant huge ears – so I think pulling back the miso to 2T is def the right call. I almost threw in an heirloom tomato that is about to go over the hill, and think it would probably work. Also topped with a fresh slice of jalapeno– the only thing that stopped me from putting a whole one in is the recurring problem my house has where I make something a little spicy, and then my spouse can’t eat it because he thinks mildly spicy things are super spicy. Anyway. His loss, cause the raw jalapeno was super nice- made me think other raw, cool things could be good as a garnish. Red peppers? And, like the K-town places, maybe CHEESE melted over this too!
We’ve made it twice in the last 2 weeks. My spouse wants me to make a double batch next time, but I think it might be difficult to keep the rice cakes from sticking. Pairs wonderfully with a light salad with a tart Asian-y dressing (rice vinegar, lemon juice, oil, cumin, salt, pepper) for a refreshing hit of acidity and extra vegetables.
This was great! First time having toppogi and it was a great weeknight dinner. The miso I had was very strong so i only used 2 tablespoons and canned corn instead of fresh and it was great! Will be keeping some toppogi in the freezer and will be making again as an easy pantry staples dinner
This was absolutely delicious! My only regret is that I was able to get super sweet & flavorful fresh corn, and I thought the 3 tablespoons of miso overpowered the flavor of the corn a little. I will make again & use 2 tablespoons. Otherwise this was incredible.
This was absolutely delicious!
Very good, quick to put together. Feels comforting and familiar.
