Miso Rice Cakes With Spinach and Peas

• 1½ cup frozen green peas (no need to thaw)
• 4 cup refrigerated, shelf-stable or frozen oval tteok (Korean rice cakes)
• ½ red onion, minced
• 2 tbsp rice vinegar
• 3 tbsp white miso
• 1 tbsp soy sauce
• ¼ cup olive oil
• 3 garlic cloves or 2 green garlic stalks (pale green and white green part), thinly sliced
• 5 oz baby spinach
• 1 tbsp sesame oil, plus more to taste
• 1 cup mixed herbs, such as mint, dill and cilantro leaves and tender stems
• Salt
• Chile oil or chile crisp (optional), for serving

Instructions

1. Pull the peas from the freezer to bring them to room temperature. (No need to thaw completely.) Put the rice cakes in a medium bowl and fill with enough cool tap water to cover. Run your fingers through the rice cakes to loosen any pieces that may be stuck together and allow them to soften for at least 20 minutes. (Rice cakes can be soaked up to 8 hours ahead of time and kept in the refrigerator.) Meanwhile, place the other ingredients so that they’re easily accessible near the stovetop, as the next few steps are quick.
2. In a small bowl, cover 3 tablespoons of the minced onion with the vinegar.
3. In a small bowl or 2-cup measuring cup, mix together 1 cup water with the miso and soy sauce with a small whisk or fork.
4. Heat the olive oil in a large skillet (preferably a deep one) over medium-high until shimmering. Add the garlic and the remaining onion, and cook, stirring often, until softened and fragrant, about 3 minutes.
5. Drain the rice cakes: Use your hands to prevent the rice cakes from falling out of the bowl and pour the water out into the sink. Add the rice cakes to the skillet. Add the miso mixture and allow the sauce to come to a boil, turning the rice cakes occasionally with a wooden spoon and scraping the bottom of the pan, until the sauce has reduced and the rice cakes are soft, glossy and well coated, about 5 minutes. (If the sauce becomes too thick, add splashes of water to loosen.)
6. Turn off the heat and add the spinach and peas, stirring until well combined. Stir in the sesame oil and about half of the herbs. Season with more salt or sesame oil to taste.
7. Divide among shallow bowls. Top with remaining herbs and drizzle with pickled onion mixture and chile oil, if using. Serve immediately.