Cheesy kale and rice cake bake from Tenderheart: A Book About Vegetables and Unbreakable Family Bonds (page 250) by Hetty Lui McKinnon

  • gochugaru
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  • green onions
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  • Serves : 4

  • EYB Comments

    Can substitute gnocchi, short pasta, or tortellini for rice cake sticks; other melting cheeses for cheddar and fresh mozzarella; and cabbage, broccoli, or silverbeet for kale.

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Notes about this recipe

  • Eat Your Books

    Can substitute gnocchi, short pasta, or tortellini for rice cake sticks; other melting cheeses for cheddar and fresh mozzarella; and cabbage, broccoli, or silverbeet for kale.

  • JanayBlaze on April 13, 2026

    This was good, but I found it to be too soupy, even after I halved the liquid.

  • ShayLRoss on January 27, 2026

    I really loved this! I ended up making a few swaps with cabbage for kale, and goat cheese for mozzarella as that is what I had, and it was so wonderful. I also did half the amount since my pan wasn't large enough, which is easy to do for 1 pound. If you're looking for a rice cake recipe for the tubular kind that is a step further, I highly recommend making this.

  • ljl1989 on January 18, 2026

    We LOVED this. I'm not even sure what to compare it to - mac and cheese or a pasta bake is the obvious comparison but it's much lighter than that. The flavor is exceptional - we made exactly as written but added 2 tablespoons of gochujang for a little more heat. Also just used an entire bunch of kale which was probably more than 6 oz. There is a lot of broth left in the finished product - I had to serve it in bowls - and I'm not sure if that's intentional or an issue with the way the recipe is written, but we actually liked it. That said, I think if you wanted it to be more casserole-like, you'd need to either cook the broth and tomato mixture down much longer than 10 minutes or reduce the broth by a cup or two.

  • jenburkholder on February 02, 2025

    I enjoyed the flavor of this, but found it too soupy even after decreasing the water by about a third. Added gochujang per bernalgirl’s suggestion and found that a great addition. Subbed cabbage for kale and liked that a lot. Found it was better as leftovers, where the tteok could soak up the sauce more. Won’t run to make again, but good with tweaks.

  • JoanN on June 22, 2024

    I adore this recipe. It's like the best ever mac 'n' cheese. I at least double the amount of kale, using however much comes in the bunch. I use 2.2 pounds of tteok because that's how much comes in the package. I add a big dollop of gochujang. And I sometimes, but not always, cut back a bit on the amount of broth. I'm cooking for one and this makes a huge amount. But it freezes well, and I'm always happy to discover it there. I find that the soupier version of this dish defrosts and reheats better than the less soupy version. And whatever broth may be left in the bottom of the bowl is positively slurp able.

  • bernalgirl on January 31, 2024

    Even with a recommendation, when I pulled this out of the oven I thought it was going to be a massive failure. It was soupy and soooo cheesy and yet my family — including my dad — loved it. I used red chard instead of kale and added more chard stems and carrots to bulk it up a bit, and tossed in some cut up shrimp at the end. It seems like a vegetarian riff on buldak chicken so I put it under the broiler to brown it up a bit and regretted not adding a good dollop of gochujang. Mine was soupier than I’d want and if you can believe it, too cheesy. But it was a huge hit and I’d be in trouble if I didn’t make it again.

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