Spicy Garlic Shrimp Rice Cakes

• 190 g raw peeled deveined shrimp, thawed and dried — Raw peeled and deveined shrimp
• 175 g refrigerated Korean cylinder rice cakes — Refrigerated Korean cylinder rice cakes
• 22 g gochujang — Gochujang
• 7 g garlic, grated — Raw garlic
• 10 g reduced-sodium soy sauce — Reduced-sodium soy sauce
• 12 g rice vinegar — Unseasoned rice vinegar
• 5 g pure maple syrup — Pure maple syrup
• 5 g avocado oil — Avocado oil
• 15 g scallion, sliced — Raw scallion
• 5 g toasted sesame seeds — Toasted sesame seeds

Method

1. 1Soften the Korean rice cakesPut the Korean cylinder rice cakes and 120 g water in a wide skillet, cover.Look for: The soften the Korean rice cakes stage is complete and ready for the next action.
2. 2Simmer over medium for 5 minutesSimmer over medium for 5 minutes, stirring after 3 minutes to separate them.5 minLook for: The cylinders bend without cracking and are chewy through the center.Safety: Open the lid away from your face and follow package soaking guidance if the rice cakes are unusually firm.
3. 3Measure ingredients: Mix the spicy garlic sauceMeasure gochujang, garlic, reduced sodium soy sauce, rice vinegar, and maple syrup using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
4. 4Mix the spicy garlic sauceWhisk gochujang, garlic, soy sauce, vinegar, maple syrup, and 35 g water until smooth.45 secLook for: The spicy garlic sauce is brick-red and pourable with no gochujang lumps.Safety: Declare soy and wheat and keep the sauce away from raw shrimp.
5. 5Cook the shrimpTransfer softened rice cakes to a bowl. Heat oil in the skillet over medium-high.Look for: The cooking surface or appliance is fully heated and ready for the next action.
6. 6Add shrimp in one layerAdd shrimp in one layer, and cook for 2 minutes; turn each shrimp.2 minLook for: The first sides are pink while the centers remain slightly translucent.Safety: Avoid raw-shellfish cross-contamination and use clean tongs after turning.
7. 7Glaze shrimp and rice cakesReturn the rice cakes, pour in the gochujang-garlic sauce.Look for: Everything is evenly positioned and ready for the next action.
8. 8Toss over medium-high heat for 2 to 3 minutesToss over medium-high heat for 2 to 3 minutes until shrimp reach 145°F and the sauce clings thickly.3 min · 145°FLook for: Shrimp are opaque and loosely curled, rice cakes are glossy and chewy, and the skillet has no watery pool.Safety: Verify shrimp reach 145°F and let the gochujang-garlic sauce bubble fully.
9. 9Measure ingredients: Finish the skilletMeasure peeled deveined shrimp, korean rice cakes, scallion, and sesame seeds using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
10. 10Finish the skilletRemove from heat and scatter scallion and sesame across the shrimp and rice cakes.30 secLook for: Green scallion and sesame remain visible against the red glaze.Safety: Serve immediately because rice cakes firm as they cool.