make rice cake with leftover rice
make rice cake with leftover rice! is a easy Korean recipe that serves 2. 410 calories per serving. Recipe by Jose.elcook on YouTube.
Prep: 10 min | Cook: 12 min | Total: 32 min
Cost: $1.75 total, $0.88 per serving
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
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
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
Heat Oil
Add the vegetable oil to a skillet and heat over medium heat until it shimmers.
Time: PT2M
Temperature: Medium
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
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
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
Dietary info: Vegetarian, Gluten‑Free (use gluten‑free gochujang)
Allergens: Soy, Sesame, Wheat (if regular gochujang contains wheat)
Ingredient Substitutions
- Instead of Cooked Rice: cooked quinoa, couscous
- Instead of Vegetable Oil: canola oil, sesame oil
- Instead of Kimchi: fermented cabbage, sauerkraut
- Instead of Gochujang: sriracha mixed with miso, Korean chili powder + soy sauce
- Instead of Soy Sauce: tamari
- Instead of Sugar: honey, maple syrup
- Instead of Sesame Oil: peanut oil
- Instead of Garlic: garlic powder
Equipment Needed
- Food Processor
- Mixing Bowl
- Skillet
- Spatula
- Measuring Spoons
Critical Steps — Do Not Skip
- Processing the rice with water to achieve a dough‑like consistency.
- Frying the cakes until a deep golden crust forms without burning.
- Balancing the spicy sauce so it coats but does not make the cakes soggy.
Chef Tips from the Video
- Day‑old rice works best because it’s drier and less sticky.
- For extra crunch, dust each cake lightly with rice flour before frying.
- A splash of mirin or a pinch of rice vinegar in the sauce adds a subtle brightness.
Troubleshooting
The rice mixture is too dry and crumbly.
Add water one teaspoon at a time and pulse again until the dough holds together.
The rice cakes fall apart while frying.
Make sure the dough is well‑combined and compacted; chill the shaped cakes for 10 minutes before frying.
Sauce is too watery.
Increase the gochujang or add a pinch more sugar; let the mixture simmer a minute longer to thicken.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days; re‑heat in a skillet to regain crispness.
Freezer: Not recommended – texture becomes mushy after thawing.
Room temperature: Can sit at room temperature for up to 2 hours; keep covered.
Make-Ahead Tips
- The rice dough can be prepared up to 4 hours ahead; keep it covered with plastic wrap.
- Fry the rice cakes and store them separately from the sauce; re‑heat in a hot skillet before serving.
Frequently Asked Questions
What is the cultural significance and history of rice cakes in Korean cuisine?
Rice cakes, or "tteok," have been a staple in Korean celebrations for centuries, symbolizing prosperity and good fortune. They appear in rituals ranging from birthdays to harvest festivals and are often shared among family and friends.
What are traditional regional variations of tteokbokki in Korea?
In Seoul, tteokbokki is typically spicy with gochujang, while the southern city of Busan favors a sweeter, soy‑based sauce. Jeju Island offers a seafood‑infused version using squid and kelp broth.
How is the authentic Korean rice cake (tteok) traditionally served?
Traditional tteok is often sliced and served plain with a side of soy‑based dipping sauce, or incorporated into soups like "tteokguk" for New Year's. Street‑food versions are pan‑fried and coated in spicy sauce, similar to this recipe.
What occasions or celebrations is tteok (Korean rice cake) traditionally associated with in Korean culture?
Tteok is central to Seollal (Lunar New Year) and Chuseok (harvest festival) where families eat "tteokguk" and "songpyeon" to mark the holidays. It is also offered at weddings and ancestral rites as a symbol of unity.
How does this crispy rice cake fit into the broader Korean street food tradition?
Crispy rice cakes are a modern twist on classic tteokbokki, echoing the street‑vendor practice of frying rice cakes for extra texture before tossing them in a spicy sauce. They are popular as a quick snack or a light meal on the go.
What are the authentic traditional ingredients for Korean rice cakes versus acceptable substitutes?
Traditional tteok uses glutinous short‑grain rice flour, gochujang, and fermented kimchi. Acceptable substitutes include regular short‑grain rice for leftover rice, sriracha mixed with miso for gochujang, and sauerkraut for kimchi when the latter is unavailable.
What are the most common mistakes to avoid when making crispy rice cakes from leftover rice?
Common errors include using freshly cooked rice (too moist), under‑processing the dough (crumbly texture), and frying at too high a heat which burns the exterior before the interior cooks through. Follow the critical steps for dough consistency and medium heat.
Why does this recipe use a food processor instead of simply mixing by hand?
A food processor evenly distributes water throughout the rice, creating a uniform dough without over‑working it. Hand‑mixing can leave pockets of dry rice, leading to uneven texture and break‑apart cakes.
Can I make these rice cakes ahead of time and how should I store them?
Yes, you can prepare the rice dough up to 4 hours in advance and keep it covered in the refrigerator. After frying, store the cakes in an airtight container in the fridge for up to 2 days and re‑heat in a skillet to restore crispness.
What does the YouTube channel Jose.elcook specialize in?
The YouTube channel Jose.elcook focuses on quick, budget‑friendly recipes that transform leftovers and pantry staples into flavorful meals, often highlighting Korean and Latin American influences.
How does the YouTube channel Jose.elcook's approach to Korean‑inspired cooking differ from other cooking channels?
Jose.elcook emphasizes using everyday ingredients like leftover rice and minimal equipment, offering step‑by‑step visual guides that blend traditional Korean flavors with modern, home‑cooking shortcuts, unlike many channels that rely on specialty ingredients.
Last updated: September 1, 2026
