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Justine Doiron

just real good food

Beans + Grains + Bowls, Dairy Free, Gluten Free, Pasta, Recipes, Special Diets, Vegan, Vegetarian · September 1, 2022

Orange Romesco on Rice Cakes (Tteok)

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This orange romesco recipe with tteok was born of two things that were not invented to go together – and a part of me is still scared to put this on the internet. I want to first be completely respectful to the origins of both parts of this recipe – the Catalonian Romesco and the Korean Tteok – because both heavily contributed to the making of this dish.

But even now as I put it on the blog – I’m like…do these things even go together? Should this even be allowed? Yet I’m trying to shake those thoughts, because together, these two components are delicious. And shouldn’t it be that just by the merit of something tasting good, it can be a recipe of its own?

I guess the long story short here, is that I’m trying not to let my fear of my creativity get in the way of the results of my creativity. And wow, this all came about because of rice cakes. So sorry for the rambling – let’s get into this hot-fire-flames fusion recipe!

Table of contents

  • What is romesco?
  • What are tteok?
  • Ingredients for this romesco sauce
  • How to make this orange romesco
  • How to bring this orange romesco and tteok recipe together
  • Looking for other gluten free dishes?

What is romesco?

So first let’s start with talking about the sauce – romesco is a tomato-based sauce that is traditionally eaten with seafood. It originates from Tarragona, the Spanish region of Catalonia. It’s typically made from tomatoes, garlic, nuts like pine nuts or almonds, and bell peppers. Occasionally thickeners are added, such as stale bread, but this varies from recipe to recipe and region to region. Most romescos are rich and red in color, but I chose to use a few of summer’s best ingredients to make this version of a romesco bright orange.

What are tteok?

Tteok – and in this instance what you might think of as Tteok-bokki – are korean rice cakes. They are made typically from rice flour, but can also be made from various other grains. The thing about tteok, is that is can be prepared in multiple ways and look vastly different across its variant uses. The tteok I am making in this recipe will look most similar to the recipe Tteokguk, a soup with sliced rice cakes, or Tteok-bokki, where rice cakes are simmered in broth and gochugaru/gochujang until they are glossy with sauce. But tteok can also be used in dessert preparations, as a delicacy, and in numerous other ways.

I find my Tteok at H-mart, but you can also get it at many specialty grocers or on Amazon!

Ingredients for this romesco sauce

Now this romesco might be different in color, but it follows a relatively standard preparation. Here is everything you’ll need:

  • 1 medium orange tomato
  • 1 medium yellow bell pepper
  • 1 medium fresno pepper, seeds removed
  • 3 tbsp hazelnuts
  • 2 tbsp red wine vinegar
  • 1 generous glug of olive oil
  • 2 cloves garlic
  • 1/2 tsp each of Diamond Crystal kosher salt, chili powder, smoked paprika
  • 1/4 tsp cinnamon
  • 1/4 tsp red pepper flakes optional, if you want more heat
  • 12 ounces premade tteok (rice cakes) refrigerated or frozen
  • 1/4 cup chopped parsley, for garnish

How to make this orange romesco

This orange romesco starts off this recipe easy. First quarter the tomato, de-seed the peppers and add them skin-side-up to a baking sheet.
Set your oven to broil on high, and broil these vegetables for 5-7 minutes or until the skin is charred. Let them cool completely before removing the skin.
Add these to a blender with the hazelnuts, vinegar, olive oil and spice. Purée until smooth. Set aside.

How to bring this orange romesco and tteok recipe together

After that, it’s all about preparing the tteok – I like to soak then simmer mine.

So soak the rice cakes in a large bowl of cool water for 10 minutes. The drain the water.
Put a pan with a tight fitting lid on medium heat and let it come up to temperature. Add 1/2 cup of water to the pan, make sure when it hits it immediately starts to simmer. Add in the rice cakes in an even layer and cover with the lid. Let them steam for 5 minutes to soften.
When the rice cakes are soft but not mushy, remove the lid and turn the heat down to low. Add in the romesco and stir to combine with the rice cakes. The sauce should be thin but cling to the rice cakes. Add a splash of water if you need to thin it out a bit more.
Serve warm with a healthy sprinkle of parsley on top to break up the spice. And enjoy!

Looking for other gluten free dishes?

Here are a few that I absolutely love from the blog:

Zhoug Beans with Crispy Potatoes
These zhoug beans are an easy, no-cook way to get a bright green, ultra-satisfying, extra-gorgeous meal on the table. And if you are up for cooking, you can pair them with these perfect crispy potatoes to truly make the full meal.
Check out this recipe
Roasted Tomato Tabbouleh with Salmon
This easy Roasted Tomato Tabbouleh with Salmon weeknight meal is one of my favorites. It's designed so you can go to the grocery store, pick up all the items and use them in one night, no odd amounts of leftover ingredients left behind. This recipe is simple, made with one pot and one pan, and is as satisfying as they come.
Check out this recipe
Tamari Heirloom Tomatoes with Crispy Rice
If you know someone who doesn't like tomatoes, try serving them this Tamari Heirloom Tomatoes with Crispy Rice dish and see if it changes their mind. These heirloom tomatoes are quickly marinated in ginger, garlic, scallion and tamari and served up with crispy rice. It's a simple, easy meal that goes perfectly with a fried egg.
Check out this recipe

And that’s it for this orange romesco on rice cakes recipe!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.

Orange Romesco on Rice Cakes (Tteok)

5 from 1 vote
This is a hybrid of two recipes, both being used in ways that might not necessarily be seen as traditional, but is definitely delicious. These are korean rice cakes, tteok, simmer in water and combined with a smooth hazelnut romesco. It's the perfect way to celebrate spice and texture in a simple, but unique recipe.
Print Recipe Pin Recipe
Prep Time:15 minutes mins
Cook Time:20 minutes mins
Total Time:35 minutes mins
Course: Main Course
Cuisine: Korean, Spanish
Keyword: gluten free, rice, romesco, tteok
Servings: 4 servings

Equipment

  • 1 baking sheert
  • 1 sheet of parchment paper
  • 1 blender or immersion blender
  • 1 high-sided skillet or pan

Ingredients

  • 1 medium orange tomato
  • 1 medium yellow bell pepper
  • 1 medium fresno pepper seeds removed
  • 3 tbsp hazelnuts
  • 2 tbsp red wine vinegar
  • 1 generous glug of olive oil
  • 2 cloves of garlic
  • 1/2 tsp each of Diamond Crystal kosher salt, chili powder, smoked paprika
  • 1/4 tsp cinnamon
  • 1/4 tsp red pepper flakes optional, if you want more heat
  • 12 ounces premade tteok (rice cakes) refrigerated or frozen
  • 1/4 cup chopped parsley for garnish

Instructions

  • Quarter the tomato, de-seed the peppers and add them skin-side-up to a baking sheet.
  • Set your oven to broil on high, and broil these vegetables for 5-7 minutes or until the skin is charred. Let them cool completely before removing the skin.
  • Add these to a blender with the hazelnuts, vinegar, olive oil and spice. Purée until smooth. Set aside.
  • Soak the rice cakes in a large bowl of cool water for 10 minutes. The drain the water.
  • Put a pan with a tight fitting lid on medium heat and let it come up to temperature. Add 1/2 cup of water to the pan, make sure when it hits it immediately starts to simmer. Add in the rice cakes in an even layer and cover with the lid. Let them steam for 5 minutes to soften.
  • When the rice cakes are soft but not mushy, remove the lid and turn the heat down to low. Add in the romesco and stir to combine with the rice cakes. The sauce should be thin but cling to the rice cakes. Add a splash of water if you need to thin it out a bit more.
  • Serve warm with a healthy sprinkle of parsley on top to break up the spice. And enjoy!

Posted In: Beans + Grains + Bowls, Dairy Free, Gluten Free, Pasta, Recipes, Special Diets, Vegan, Vegetarian

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Comments

  1. Emily Ockerman says

    September 1, 2022 at 4:28 pm

    5 stars
    this was freakin amazing. the creaminess of the romesco is complimented by the softness of the teokk so well. I put mine over a bed of kale and added some tofu. subbed tahini for the hazelnuts bc I didnt have any. I also doubled the garlic shown in the video, but there appears to be none on the ingredient list? 🙂

    • Justine says

      September 2, 2022 at 2:46 pm

      Omg good catch! I just added it in 🙂

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