Description
These delectably moreish Gochujang Rice Cakes are super easy and quick to make – and did we mention, utterly delicious? They’re perfect as an easy entertaining appetizer or simply as a yummy, chewy, and oh-so-satisfying snack.
Bonus feature? Including prep-time and cooking time, they’ll be ready in under 30 minutes.
Ingredients
Units
FOR THE RICE CAKES
- 400g cooked and seasoned sushi rice, cold
SPICY RICE SEASONING
- 1 Tbsp Gochujang
- 1/2 Tbsp Rice Wine Vinegar
RICE CAKE GLAZE
- 2 Tsp Miso Paste
- 2 Tsp Honey
- 2 Tsp Sesame Oil
- 1–2 Tsp Water
STUFFING
- 60–100g Mozzarella
- 20g Kimchi, roughly chopped
KIMCHI RANCH DIPPING SAUCE
(*Optional)
- 1/4 cup sour cream
- 2 Tbsp/30ml buttermilk
- 1 Tbsp Mayo/Kewpie
- 1 Spring onion, finely chopped
- 1/2 tsp garlic powder
- 1 Tbsp/ 3g chopped fresh parsley
- 30g Kimchi, finely chopped * The dipping sauce can be substituted for kewpie, mayo of choice, or any spicey dipping sauce you love
Instructions
- Combine the Gochujang paste and rice vinegar, then use a silicone spatula to stir this mixture through the cooked and cooled sushi rice. Divide the rice into 4 equal portions.
- Make the glaze by combining the miso, honey and sesame oil. Add a little water at a time, until it takes on a basting consistency. Set aside.
- Line a small flat bowl or ramekin with plastic wrap. Divide one of the rice portions into two.
- Press ½ the rice portion into the lined container, and make a ‘well’ in the middle.
- Divide the Kimchi and cheese stuffing into 4 portions. Roll into balls.
- Insert one portion of the stuffing into the ‘well’ and then cover with the other ½ portion of rice. Press down gently firmly, then remove the rice cake from the plastic wrap and rest on a plate. Repeat until you have 4 stuffed rice cakes.
- Time to cook:
Air fry: Set your air fryer to grill and time to 6 minutes.
While the air fryer pre-heats, brush both sides of the stuffed rice cakes with glaze.
Place in air fryer for 6 minutes.
Grill: Set your oven to grill on 220C
While the oven oreheats, brush both sides of the stuffed rice cakes with glaze.
Place under the grill, 20cm below the element. Grill the rice cakes on each side, turning once, until both sides are a little charred at the edges, then remove from the oven. - Make your Kimchi ranch dipping sauce while you wait for the rice cakes to cook. Combine the sour cream, buttermilk, kewpie mayonnaise, finely chopped spring onion, garlic powder, chopped parsley, and kimchi and stir to combine.
- Using tongs, turn your rice cake 3 minutes into the cooking time, basting again with any leftover glaze. Once cooked, the rice cakes should be slightly charred at the edges.
- Plate the rice cakes while they’re hot and serve them with Kimchi ranch.
- The rice cakes should be crispy on the outside, with a deliciously gooey centre.
Serve immediately.
Notes
Cooked Sushi rice can be purchased at your local supermarket at the sushi counter – or if you prefer, you can make it yourself.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Snacks
- Method: Air fryer
- Cuisine: Korean Inspired
Nutrition
- Calories: 545.49kcal
- Sugar: 5.45g
- Sodium: 382.27mg
- Fat: 13.88g
- Saturated Fat: 5.49g
- Unsaturated Fat: 7.12g
- Trans Fat: 0.1g
- Carbohydrates: 89.14g
- Fiber: 3.31g
- Protein: 13.54g
- Cholesterol: 27.67mg
