Korean Roasted Rice Cakes

1. 1

   Make the sauce by combining mirin and stock in a medium saucepan and put on the stove over high heat. Boil to reduce until lightly thickened, 2-3 mins

2. 2

   Add the red dragon sauce, turn the heat down to medium and reduce the sauce to a glossy consistency, 6-7 mins

3. 3

   Stir in roasted onions. Cover and keep warm over low heat until the rice cakes are ready

4. 4

   While the sauce is reducing, heat a large cast-iron skillet over medium-high heat. I don't have a cast-iron skillet. I used a wok instead. Make sure it's clean because the white cakes will pick up any schmutz from the pan.

5. 5

   Add oil to the pan, and just when it's about to smoke, add rice cakes. The book said it should sizzle when they hit the oil.

6. 6

   Sear the rice cakes about 3 mins per side until they are light golden brown. Don't overdo it otherwise they will dry out

7. 7

   Bring the sauce back to a boil and toss the rice cakes in it just for a few seconds until they're evenly coated

8. 8

   Sprinkle them with the sesame seeds and toss again. Garnish with a large pinch of sliced scallions and serve hot

* Per serving · 4 servings · Values may vary.

No additional tips available.