Korean Rice Cakes with Sautéed Veggies; perfect kids lunch recipe

Korean Rice Cakes with Veggies for Packed Lunch


  • For the Rice Cakes:
    • 500g (about 1lb) Korean rice cakes (tteok), soaked in water for 20 minutes if they are hard
  • For the Veggies:
    • 1 red bell pepper, sliced into thin strips
    • 2 green onions, chopped
    • 1 cup broccoli florets
    • 2 cloves garlic, minced
    • 1 cup spinach, roughly chopped
    • 1 tablespoon fresh ginger, minced
    • 2 tablespoons sesame seeds, for garnish
  • For the Sauce (Mix these together in a bowl):
    • 3 tablespoons soy sauce
    • 1 tablespoon sesame oil
    • 1 tablespoon sugar (adjust based on preference and considering it's for kids)
    • 1 tablespoon rice vinegar
    • 1 teaspoon gochujang (Korean chili paste) – optional, adjust for kid's tolerance to spicy food
    • 1/4 cup water


  1. Prepare the Rice Cakes: If using frozen or hard rice cakes, soak them in warm water for about 20 minutes to soften. Then, drain them and set aside.

  2. Blanch the Broccoli: Bring a small pot of water to a boil. Add the broccoli florets and blanch for 2 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.

  3. Make the Sauce: In a small bowl, whisk together soy sauce, sesame oil, sugar, rice vinegar, gochujang (if using), and water. Adjust the sweetness or spiciness according to your kids' preferences. Set aside.

  4. Sauté the Veggies: Heat a large skillet or wok over medium-high heat. Add a tablespoon of vegetable oil, followed by the minced garlic and ginger. Sauté for about 30 seconds or until fragrant. Add the red bell peppers and sauté for another 2 minutes. Add the broccoli and spinach. Cook until the spinach wilts, about 1-2 minutes. Stir in the green onions, then push all the veggies to the side of the pan.

  5. Cook the Rice Cakes: In the same pan, add the drained rice cakes to the center or empty side of the pan. Pour the sauce over the rice cakes and veggies. Allow the rice cakes to cook and absorb the sauce, stirring occasionally, for about 5-7 minutes. The rice cakes should be soft and chewy.

  6. Combine and Serve: Mix everything well to ensure the veggies and rice cakes are evenly coated with the sauce. Cook for an additional 1-2 minutes. Garnish with sesame seeds before serving.

  7. Serve Warm: Serve the Korean Rice Cakes with Sautéed Veggies warm, ensuring the portion sizes are kid-friendly. You can also cut the rice cakes into smaller pieces if needed for younger children.  

Packing It in Yumbox Zuppa:

Once cooked, simply transfer the Korean Rice Cakes with Sautéed Veggies into the Yumbox Zuppa  thermal jar. Its insulated design ensures that the meal stays warm, allowing the flavors to continue melding together, enhancing the overall taste. The wide mouth of the jar not only facilitates easy packing but also ensures that your kids can enjoy their meal comfortably, no matter where they are.

Hot and Cold Packed Lunch Combo packed in Yumbox

A Meal to Remember

With the Yumbox Zuppa thermal jar, you’re not just packing a meal; you’re sending a warm hug to be opened later. The Korean Rice Cakes with Sautéed Veggies recipe is a testament to how flavorful, nutritious meals can be enjoyed anytime, anywhere, retaining their comforting warmth and deliciousness. It’s a solution that brings convenience, taste, and health together, making mealtime something to look forward to for both you and your kids.

Enjoy the ease and peace of mind knowing your little ones have a warm, hearty meal waiting for them, all thanks to the magic of Yumbox Zuppa. Happy cooking and happier eating!

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