Dinner Tonight: Roasted Rice Cake Recipe
- ⏱ 1 hour
- Medium
- Serves 4
- 👥 2-cook recipe
Rice cakes are browned and tossed with a glossy ssamjang sauce, caramelized onions, sesame seeds, and scallions.
Adapted from Serious Eats.
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This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Dinner Tonight: Roa...
0/0
COOK 1COOK 2
1Caramelize the onions
2Trim and slice scallions
Trim the ends of the scallions and thinly slice the...
3Plate and serve
+ 17 more steps in the app
Dinner Tonight: Roa...
0/0
COOK 2COOK 1
1Caramelize the onions
In a 12-inch cast-iron skillet, heat the canola oil...
Add the onions and cook, stirring occasionally, until...
Season with salt and reduce the heat to medium-low
2Trim and slice scallions
3Plate and serve
+ 17 more steps in the app
Ingredients
- 1 tsp canola oil for onions
- 1 white onion (thinly sliced)
- kosher salt, to taste
- 1/4 cup water
- 1/4 cup sugar
- 1/3 cup ssamjang
- 1 tbsp light soy sauce
- 1/2 tsp sherry vinegar
- 1/2 tsp sesame oil
- 1/4 cup mirin
- 1/4 cup chicken broth
- 2 tbsp canola oil for rice cakes
- 1 lb rice cake sticks
- 1 tbsp sesame seeds
- 2 scallions (ends trimmed and green parts thinly sliced)
The full plan, split between two cooks
Every step is assigned, so both of you always know what's next.
1. Caramelize the onions
- COOK 1 In a 12-inch cast-iron skillet, heat the canola oil over medium-high heat until lightly smoking
- COOK 1 Add the onions and cook, stirring occasionally, until the onions begin to brown, about 10 minutes
- COOK 1 Season with salt and reduce the heat to medium-low
- COOK 1 Continue cooking, stirring occasionally, until richly caramelized, about 30 minutes longer
- COOK 1 Adjust the heat as needed to prevent burning
2. Trim and slice scallions
- COOK 2 Trim the ends of the scallions and thinly slice the green parts
3. Make the dragon sauce
- COOK 1 In a medium saucepan, combine the water and sugar and bring to a boil over high heat
- COOK 1 Stir constantly until the sugar is dissolved
- COOK 1 Remove from the heat
- COOK 1 Let cool for one minute
- COOK 1 Stir in the ssamjang until dissolved
- COOK 1 Add the soy, sherry vinegar, and sesame oil
4. Transfer the onions
- COOK 2 Transfer the cooked onions to a bowl
🤝 Cook 1 hands over the onions.
5. Brown the rice cakes
- COOK 1 In the cleaned cast-iron skillet, add the canola oil and heat over medium-high heat until just starting to smoke
- COOK 1 Add the rice cakes and reduce the heat to medium
- COOK 1 Cook until light brown on all sides, about 3 minutes per side
- COOK 1 Toss the rice cakes with the sauce
6. Thicken the sauce
- COOK 2 In a large heavy-bottomed saucepan, pour in the mirin and broth and bring to a boil over high heat
- COOK 2 Reduce to medium-high and cook until lightly thickened, about two minutes
- COOK 2 Add the red dragon sauce, reduce the heat to medium, and cook until glossy and thick, about six minutes
- COOK 2 Add the roasted onions and stir well
🤝 Cook 1 hands over the dragon sauce.
7. Plate and serve
- BOTH Garnish with the sesame seeds and scallions
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