These rice and kimchi cakes are bound together with eggs. Serve with a fiery gochujang-mayo sauce and protein-rich edamame.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Cool Time: | 40 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 4 |
Ingredients
- 2 cups water
- 1 cup uncooked jasmine rice
- ½ teaspoon salt, divided
- ½ cup chopped kimchi, squeezed dry
- 3 tablespoons all-purpose flour
- 1 large egg
- 2 tablespoons vegetable oil
- 12 ounces frozen edamame in the pod
- 1 tablespoon chili oil
- 1 tablespoon reduced-sodium soy sauce
- ¼ cup mayonnaise
- 1 tablespoon gochujang (Korean hot pepper paste)
- 1 teaspoon rice vinegar
- sliced green onions (Optional)
Instructions
- Stir together water, rice, and 1/4 teaspoon salt in a saucepan. Bring to a boil. Reduce heat and simmer, covered, about 15 minutes. Remove from heat. Let stand, covered, about 10 minutes. Let cool, about 30 minutes. (You should have 3 cups rice.)
- Meanwhile, line a tray with wax paper or parchment paper. Put rice, kimchi, flour, egg, and remaining salt in a large bowl. Using your hands, gently combine. Shape rice mixture into 8 patties, 1/3 cup mixture each. Put patties on the prepared tray.
- Heat 1 tablespoon oil in an extra-large nonstick skillet over medium-high heat. Cook 4 patties, turning once halfway through, until brown and crispy, about 8 minutes. Repeat with remaining oil and 4 patties.
- Meanwhile, steam edamame according to package directions. Drain and transfer to a bowl. Add chili oil and soy sauce and toss until coated.
- For sauce, stir together mayonnaise, gochujang, and vinegar until smooth.
- Serve patties with steamed edamame and sauce. Top with green onion (if using).