Roasted Rice Cakes with Scallion Oil

April 15, 2014

Author Notes: After a recent trip to China, I've been obsessed with crispy scallions on noodles, and have been inspired by a recipe from Fuchsia Dunlap's Every Grain of Rice. For this recipe, I experimented with using scallion-scented oil to roast fresh cylindrical rice cakes, a la David Chang's instructions in Momofuku. I can highly recommend this combo with kimchi and a fried egg.Fairmount_market

Serves: 4


  • 1 bunch scallions
  • 1/4 canola oil
  • 1 pound fresh rice cakes (cylindrical)
  • 1 pinch salt
  • 1/4 cup kimchi (optional for serving)
  • sriracha sauce (optional for serving)
  • 1 fried egg per person (optional for serving)
In This Recipe


  1. Trim the scallions. With the flat side of a chef's knife, smash the white parts of the onions and then cut them into 2 inch sections. 
  2. Heat the oil in a wok over medium high heat. Add the scallions, lower the heat slightly, and cook, stirring off and on, until they turn a deep golden brown, but be careful not to burn them. When they are done, remove them from the oil with a slotted spoon and reserve in a bowl.
  3. Return the wok with the oil to a medium high heat and add the rice cakes. Cook, stirring off and on, until they become browned and puff up in size. Toss with a pinch of salt to taste. Serve topped with the crispy scallions and sriracha sauce on the side. Or for a more substantial meal, extend this into a version of kimchi fried rice by stirring in a couple of spoonfuls of kimchi into the wok and cook until heated through. Serve with a fried egg on top, along with the fried scallions.

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