Roasted Rice Cakes with Scallion Oil

By Fairmount_market
April 15, 2014
0 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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)
  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.

More Great Recipes:
Vegetable|Entree|Pasta|Gluten-Free|One-Pot Wonders|Vegetarian|5 Ingredients or Fewer