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Crispy Rice Cakes With...Crispy Rice Cakes With Halloumi Cheese and Gochujang Brown Butter

Name: Crispy Rice Cakes With Halloumi Cheese and Gochujang Brown Butter
Prep time: 18 min
Cook time: 45 min
Total time: 63 min
Yield: 4 Persons
Cuisine: International
Ingredients: 12 oz. Korean rice cakes, preferably cylindrical (about 50); 2 large eggs; 4 Tbsp. unsalted butter; 1 large garlic clove, finely grated; 2 Tbsp. gochujang (Korean hot pepper paste); 1 Tbsp. gochugaru (coarse Korean red pepper powder) or other mild red pepper flakes; 1 Tbsp. unseasoned rice vinegar; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; 4 cups mature arugula, leaves torn if large, divided; 3 Tbsp. vegetable oil; 4 oz. Halloumi cheese, cut into ½"-thick planks (about the same size as rice cakes)

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Cuisine

International

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Servings

4 Persons

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Prep Time

18 Minutes

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Cook Time

45 Minutes

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Difficulty

Medium Level

Crispy Rice Cakes With Halloumi Cheese and Gochujang Brown Butter requires roughly 45 minutes from start to finish. Watching your figure? This gluten free recipe has 662 calories, 17g of protein, and 34g of fat per serving. For $3.26 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 4. 1 person has tried and liked this recipe. If you have unseasoned rice vinegar, gochugaru, mature arugula, and a few other ingredients on hand, you can make it. It is brought to you by Bon Appetit. Taking all factors into account, this recipe earns a spoonacular score of 50%, which is pretty good. Users who liked this recipe also liked Brown Rice & Goat Cheese Cakes, Brown Butter Rice Crispy Treats, and Brown Butter Rice Crispy Treats.

DeliciousTastyWell Prepared

Ingredients

•12 oz. Korean rice cakes, preferably cylindrical (about 50)

•2 large eggs

•4 Tbsp. unsalted butter

•1 large garlic clove, finely grated

•2 Tbsp. gochujang (Korean hot pepper paste)

•1 Tbsp. gochugaru (coarse Korean red pepper powder) or other mild red pepper flakes

•1 Tbsp. unseasoned rice vinegar

•½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt

•4 cups mature arugula, leaves torn if large, divided

•3 Tbsp. vegetable oil

•4 oz. Halloumi cheese, cut into ½"-thick planks (about the same size as rice cakes)

Cooking Instructions

01
Soak rice cakes in a medium bowl of cool water at least 1 hour and up to 12 hours.
02
Drain and pat dry with a kitchen towel; set aside.
03
Using a slotted spoon, carefully lower eggs one at a time into a small saucepan of boiling water. Cook, adjusting heat to maintain a gentle boil as needed, 6½ minutes.
04
Transfer eggs to a bowl of ice water and let sit until just slightly warm, about 2 minutes. Peel eggs, cut in half, and set aside.
05
Cook butter in a small saucepan over medium heat, occasionally swirling pan, until butter foams then browns, 3–5 minutes.
06
Remove from heat and immediately whisk in garlic, gochujang, gochugaru, vinegar, salt, and 2 Tbsp. water. Reduce heat to low and keep sauce warm.
07
Arrange about 3 cups arugula on a platter or large plate.
08
Heat oil in a large skillet over medium-high. Cook rice cakes in a single layer, undisturbed, pressing down occasionally with a spatula to ensure they are making good contact with pan, until golden brown and crisp, about 5 minutes. Turn over and cook until golden brown on the other side, about 5 minutes.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023