Catalan-style Bukkumi

Ingredients

In this Catalan adaptation of Bukkumi, we incorporate Catalan ingredients and flavors to give the dish a unique twist. The traditional Korean rice cakes are cooked in a tomato-based sauce, which adds a tangy and slightly sweet taste to the dish. Additionally, we use Catalan spices and herbs to enhance the flavors, giving it a distinct Mediterranean touch. We alse have the original recipe for Bukkumi, so you can check it out.

• 500g (17.6 oz) rice cakes 500g (17.6 oz) rice cakes
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 tablespoons olive oil 2 tablespoons olive oil
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 4g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   Heat olive oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pan and sauté until translucent.
3. 3.
   Add the diced tomatoes and sliced red bell pepper to the pan and cook for 5 minutes, until softened.
4. 4.
   Stir in the paprika, cayenne pepper, dried thyme, dried oregano, salt, and black pepper. Cook for an additional 2 minutes to allow the flavors to meld.
5. 5.
   Add the rice cakes to the pan and stir gently to coat them with the sauce.
6. 6.
   Reduce the heat to low, cover the pan, and simmer for 10-15 minutes, or until the rice cakes are tender and cooked through.
7. 7.
   Remove from heat and garnish with fresh parsley before serving.

Treat your ingredients with care...

• Rice cakes — Make sure to soak the rice cakes in water for about 30 minutes before cooking to soften them and ensure even cooking.

Tips & Tricks

• If you prefer a spicier flavor, increase the amount of cayenne pepper.
• Serve the Catalan-style Bukkumi with a side of crusty bread to soak up the delicious sauce.
• For added freshness, squeeze some lemon juice over the dish before serving.
• Customize the dish by adding your favorite vegetables, such as zucchini or mushrooms.
• Leftovers can be refrigerated and reheated the next day for a tasty lunch or dinner.

Serving advice

Serve the Catalan-style Bukkumi as a main course, accompanied by a fresh green salad and a glass of red wine.

Presentation advice

Garnish the dish with a sprinkle of fresh parsley and a drizzle of olive oil for an elegant touch. Serve it in a shallow bowl to showcase the vibrant colors of the sauce and rice cakes.