Gochujang Glazed Crispy Rice Cakes with Scallion-Soy Drizzle

Instructions

1. 1

   If using pre-cooked cylindrical rice cakes, separate them and rinse under cold water. If they are very firm, soak them in warm water for 10-15 minutes until pliable, then drain and pat dry thoroughly with paper towels. This step is crucial for achieving a crispy exterior.

   ~15 min
2. 2

   In a small bowl, whisk together gochujang, gochugaru, soy sauce, honey, rice vinegar, sesame oil, and minced garlic to create the glaze. Set aside.

3. 3

   Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the prepared rice cakes in a single layer, ensuring not to overcrowd the pan. Fry for 4-5 minutes per side, until golden brown and crispy.

   ~10 min
4. 4

   Remove the crispy rice cakes from the skillet and set aside on a plate lined with paper towels to drain excess oil. Add the remaining 2 tablespoons of vegetable oil to the skillet.

   ~2 min
5. 5

   Pour the prepared gochujang glaze into the hot skillet. Cook for 1-2 minutes, stirring constantly, until the glaze thickens slightly.

   ~2 min
6. 6

   Return the crispy rice cakes to the skillet and toss them gently to coat evenly with the thickened glaze. Cook for another 2-3 minutes, allowing the glaze to adhere and caramelize.

   ~3 min
7. 7

   While the rice cakes are glazing, thinly slice the scallions. In a separate small bowl, combine half of the sliced scallions with a drizzle of soy sauce and a pinch of sesame oil for the topping.

   ~3 min
8. 8

   Transfer the glazed rice cakes to a serving dish. Garnish with the remaining fresh scallions and toasted sesame seeds.

   ~1 min