TTEOKBOKKI SKEWERS V
Active 35 min. | Total 45 min.
1 lb frozen cylindrical rice cakes
2 to 3 Tbsp gochujang (depending on how spicy you like it)
3 Tbsp ketchup
1 Tbsp sugar
1½ tsp soy sauce
½ tsp toasted sesame oil
1 small red onion, cut into 1-in. wedges, then halved crosswise
8 oz shishito peppers, stemmed
1 Tbsp canola oil
Toasted sesame seeds, for sprinkling
1. Bring large pot of water to a boil. Add rice cakes and cook, stirring occasionally to prevent sticking, until just tender, 2 to 3 min. Drain and rinse under cold water.
2. Meanwhile, in small bowl, whisk together gochujang, ketchup, sugar, soy sauce, sesame oil and 2 Tbsp water until combined.
3. Heat grill to medium. In large bowl, toss rice cakes, onion and shishitos with canola oil. Thread rice cakes and vegetables onto 12 skewers, using only 2 layers of onion at a time.
4. Grill skewers, covered, 3 min. Uncover, turn skewers and grill 1 min. Continue to grill, turning and basting with gochujang sauce, until onions are just tender and everything is nicely charred, 3 to 4 min. more. Sprinkle with sesame seeds.
MAKES 12 About 130 cal, 1.5 g fat (0 g sat), 0 mg chol, 205 mg sodium, 27 g carb, 1 g fiber, 4 g sugar (3 g added sugar), 1 g pro
DOUBLE UP!
To make these easier to handle (and flip) while grilling, use 2 skewers for each set of rice cakes.
WATERMELON ZA’ATAR SALAD G V O H
Active 15 min. | Total 15 min.
2 Tbsp fresh lime juice
2½ Tbsp olive oil
¼ cup Kalamata olives, pitted
