Orange Romesco on Rice Cakes (Tteok)
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.
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!