Fried rice cakes with Korean sweet chilli sauce

Fried rice cakes with Korean sweet chilli sauce

By
From
Supernormal
Serves
6
Photographer
Earl Carter

We’ve tested many types of Korean rice cakes at Supernormal. The Chongga brand is the best we’ve found to date. They have great texture, crisp up nicely in the pan and don’t seem to soak up much oil at all.

Ingredients

Quantity Ingredient
500g korean rice cakes, (we like Chongga brand)
100ml grapeseed oil
2 teaspoons sesame seeds, toasted and coarsely ground

Korean sweet chilli sauce

Quantity Ingredient
4 garlic cloves, finely grated
60g gochujang, (Korean chilli paste)
110g sugar
60ml mirin

Method

  1. To make the Korean sweet chilli sauce, combine all the ingredients with 60 ml water in a saucepan. Bring to the boil then reduce the heat to a simmer. Cook gently for 5 minutes or until the liquid has reduced by half and slightly thickened. Remove the pan from the heat and leave to cool for 30 minutes.
  2. Bring a large saucepan of water to the boil and drop in the rice cakes. Boil for 3 minutes or until soft. Drain them and pat dry with paper towel.
  3. In a non-stick frying pan over high heat, heat half the grapeseed oil until hot. Carefully add half the blanched rice cakes and reduce the heat to medium. Sauté the rice cakes until crunchy, about 3–4 minutes. Remove the cakes and cook the remaining rice cakes in the same manner.
  4. When all the rice cakes are crunchy, place them in a bowl with the Korean sweet chilli sauce. Toss well with the sauce and serve immediately topped with the ground sesame seeds.
Tags:
super normal
andrew
mcconnell
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