3. Add fillings. I like to sprinkle on some cheese on first. Personally, I like adding cheese to rice sometimes; on a practical level, it will hold the rice together a bit.

Fried rice cakes. 2 cups cooked rice or other grain, chilled or at room temperature. 2 eggs. ... Working in batches, scoop ¼-cup mounds of the rice mixture into the pan.

Click here for even more one-pan meals. Korean rice cakes are typically cooked in a simmering ... preheat to 400°. Toss 8 garlic cloves, finely grated, 1½ lb. cylindrical Korean rice cakes ...

Add reserved rice cakes and cook, stirring, until golden brown in spots, 2–3 minutes. Transfer to rack with chicken. Reduce heat to medium-low and carefully pour in reserved dressing.

Then, we’d pan-fry the cakes until they had perfect spongy middles, with lacy, crisp edges. The aroma of gently toasted rice would move through the apartment like a warm balm. And, of course, we ...

Ingredients. 500 g daikon radish, peeled and grated; 250 ml (1 cup) water; 60 ml (¼ cup) vegetable oil, plus extra for greasing; 1 tbsp dried shrimp, rinsed, soaked for 20 minutes in warm water ...

And recipes you may not have thought about, such as sheet-pan “fried” rice, herby frittata, a stewy tagine, mac and cheese with loads of crispy bits (the best part), slab pizza, crispy ramen ...

Once the pan is hot, add a couple of pieces of the rice cutouts to the pan, being careful not to crowd the pan. Fry until golden brown on both sides, 1 to 2 minutes per side. Transfer the fried ...

If you are making your own gochujang, start with that first. It could not be simpler. Simply pop all the ingredients into a bowl and whisk to combine. Transfer the sauce to a clean jar. It will ...