make rice cake with leftover rice!

Ingredients

• 2 cups Cooked Rice (day‑old, short‑grain rice works best)
• 4 tablespoons Water (room temperature)
• 2 tablespoons Vegetable Oil (for pan‑frying)
• 0.5 cup Kimchi (roughly chopped)
• 1 tablespoon Gochujang (Korean chili paste)
• 1 teaspoon Soy Sauce (low‑sodium preferred)
• 0.5 teaspoon Sugar (balances the heat)
• 0.5 teaspoon Sesame Oil (adds nutty aroma)
• 1 clove Garlic (minced, optional)

Instructions

1. Blend Rice and Water

   Place the cooked rice in the food processor, add the 4 Tbsp water, and pulse until the mixture forms a cohesive, slightly sticky dough.

   Time: PT5M

2. Shape the Rice Cakes

   Wet your hands lightly and divide the dough into 6‑8 equal portions, shaping each into a flat oval or round patty about ½ inch thick.

   Time: PT5M

3. Heat Oil

   Add the vegetable oil to a skillet and heat over medium heat until it shimmers.

   Time: PT2M

   Temperature: Medium

4. Fry the Rice Cakes

   Place the rice cakes in the hot skillet, cooking 3‑4 minutes per side until golden brown and crisp.

   Time: PT6M

   Temperature: Medium

5. Add Kimchi and Sauce

   Stir in the chopped kimchi, gochujang, soy sauce, sugar, sesame oil, and minced garlic. Cook for another 2‑3 minutes, coating the cakes evenly.

   Time: PT4M

   Temperature: Medium

6. Serve

   Transfer the crispy rice cakes to a serving plate, garnish with extra kimchi or sliced green onions if desired, and enjoy while hot.

   Time: PT0M

Nutrition Facts

Calories

410

Protein

8 g

Carbohydrates

80 g

Fat

12 g

Fiber

3 g