Spicy Gochujang Rice Cakes with Protein

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Gochujang Rice Cakes with Protein

YOUR SOLIN GENERATED RECIPE

Spicy Gochujang Rice Cakes with Protein

Enjoy a vibrant fusion of chewy Korean rice cakes and succulent chicken breast, all generously coated in a tangy, spicy gochujang sauce. This dish is a perfect balance of savory heat and satisfying protein, making it a versatile choice for breakfast, lunch, or dinner that packs both flavor and nutrition.

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NUTRITION

552kcal
Protein
42.3g
Fat
7.5g
Carbs
79g

SERVINGS

1 serving

INGREDIENTS

150 grams Korean Rice Cakes

4 ounces Skinless Chicken Breast

1 tablespoon Gochujang Paste

2 tablespoons Scallions, chopped

1 teaspoon Sesame Seeds

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PREPARATION

  • 1

    Begin by soaking the Korean rice cakes in warm water for about 10 minutes to soften them slightly. Drain well.

  • 2

    Dice the chicken breast into bite-sized pieces and season lightly with salt and pepper.

  • 3

    Heat a non-stick skillet over medium-high heat. Cook the chicken pieces until they are browned on all sides and cooked through, about 5-7 minutes. Remove from heat and set aside.

  • 4

    In the same skillet, add the softened rice cakes and spread them out evenly. Drizzle with the gochujang paste and toss gently to coat the rice cakes well. Return the chicken to the skillet and mix in.

  • 5

    Allow the mixture to heat together for an additional 2-3 minutes so the flavors meld. Garnish with chopped scallions and a sprinkle of sesame seeds before serving.

Spicy Gochujang Rice Cakes with Protein

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Gochujang Rice Cakes with Protein

YOUR SOLIN GENERATED RECIPE

Spicy Gochujang Rice Cakes with Protein

Enjoy a vibrant fusion of chewy Korean rice cakes and succulent chicken breast, all generously coated in a tangy, spicy gochujang sauce. This dish is a perfect balance of savory heat and satisfying protein, making it a versatile choice for breakfast, lunch, or dinner that packs both flavor and nutrition.

NUTRITION

552kcal
Protein
42.3g
Fat
7.5g
Carbs
79g

SERVINGS

1 serving

INGREDIENTS

150 grams Korean Rice Cakes

4 ounces Skinless Chicken Breast

1 tablespoon Gochujang Paste

2 tablespoons Scallions, chopped

1 teaspoon Sesame Seeds

PREPARATION

  • 1

    Begin by soaking the Korean rice cakes in warm water for about 10 minutes to soften them slightly. Drain well.

  • 2

    Dice the chicken breast into bite-sized pieces and season lightly with salt and pepper.

  • 3

    Heat a non-stick skillet over medium-high heat. Cook the chicken pieces until they are browned on all sides and cooked through, about 5-7 minutes. Remove from heat and set aside.

  • 4

    In the same skillet, add the softened rice cakes and spread them out evenly. Drizzle with the gochujang paste and toss gently to coat the rice cakes well. Return the chicken to the skillet and mix in.

  • 5

    Allow the mixture to heat together for an additional 2-3 minutes so the flavors meld. Garnish with chopped scallions and a sprinkle of sesame seeds before serving.