Korean Crispy Brown Rice Cakes with Kimchi, Spinach, and Fried Egg

We’re settling back into routine this week after spring break travels to Disney, and my heart is full from our time away as a family.  The parks were crowded, we expected that, but lining up fast passes and dining reservations helped with that.  There’s a wide range of food options- our favorites were San Angel Inn (Mexico at Epcot), Tokyo Dining (Japan at Epcot), Ohana’s (Polynesian Resort), and the Brown Derby (Hollywood Studios).  Would love to hear your recommendations too if you know of other great places to eat at Disney.  

Right before we left on our trip, I made these crispy rice cake bowls with a brown rice version of rice cakes I recently discovered at the local Korean store.  If you’re not familiar with Korean rice cakes, they’re made from glutinous rice which is pounded until sticky and then formed into various shapes.  Usually they are stir-fried or used in soups, but here a light pan-fry gives them a crisp outer shell while the inside remains wondrously chewy.  After a quick toss with a splash of tamari and sesame oil, you have a great base for a variety of Asian-inspired bowls.  Serve with kimchi, spinach, and a fried egg like I did here or also enjoy them plain like my kids do.  It’s worth the special trip to the Korean store, I promise.

Korean Crispy Brown Rice Cakes with Kimchi, Spinach, and Fried Egg

• Author: Emily
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 servings

Ingredients

• 2 tablespoons tamari or soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon Asian cooking wine (shaoxing or mirin)
• 1 teaspoon maple syrup
• 1 pound Korean brown rice cakes
• 3 tablespoons grapeseed oil or any other neutral cooking oil

For serving

• kimchi
• sautéed spinach
• fried eggs
• sliced scallions
• sesame seeds
• red chili flakes

Instructions

1. In a small bowl, whisk together the soy sauce, sesame oil, cooking wine, and maple syrup.  Set aside.
2. Bring a large pot of water to a boil.  Place the rice cakes in a colander and give them a quick rinse under cold water.  Add them to the pot of boiling water and cook just until they float to the surface of the water, about 30 seconds.  Arrange them in a single layer on a baking sheet to prevent sticking.
3. In a large nonstick skillet, heat 2 tablespoons of oil over medium high heat.  Fry the rice cakes in batches by adding them in a single layer and cook each side until crisp and golden, about 1-2 minutes per side.  Use a slotted spoon to transfer the back to the baking sheet and fry the remaining rice cakes, adding another tablespoon of oil if necessary.
4. Drizzle the tamari mixture over the crispy rice cakes and toss until evenly coated.  Serve with kimchi, spinach, and fried eggs along with a scattering of green onions and sesame seeds.

Notes

rice cakes adapted from Our Korean Kitchen