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 — each step says who's on it.
1. Caramelize the onions COOK 1
- In a 12-inch cast-iron skillet, heat the canola oil over medium-high heat until lightly smoking
- Add the onions and cook, stirring occasionally, until the onions begin to brown, about 10 minutes
- Season with salt and reduce the heat to medium-low
- Continue cooking, stirring occasionally, until richly caramelized, about 30 minutes longer
- 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
- Stir constantly until the sugar is dissolved
- Remove from the heat
- Let cool for one minute
- Stir in the ssamjang until dissolved
- 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
- Add the rice cakes and reduce the heat to medium
- Cook until light brown on all sides, about 3 minutes per side
- 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
- Reduce to medium-high and cook until lightly thickened, about two minutes
- Add the red dragon sauce, reduce the heat to medium, and cook until glossy and thick, about six minutes
- 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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