bonappetit4.8
Crispy Rice Cakes With Halloumi Cheese and Gochujang Brown Butter
Toasty griddled Korean rice cakes, melty cheese, and a spicy, nutty brown butter–gochujang sauce come together in this truly decadent snack.
👥 4 Servings👤 Susan Kim📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●saucepan
- ●pan
- ●whisk
- ●skillet
- ●spatula
📝 Preparation Steps
1
Soak rice cakes in a medium bowl of cool water at least ⏱️ 1 hour and up to ⏱️ 12 hours. Drain and pat dry with a kitchen towel; set aside.
2
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. 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.
large eggs2
3
Cook butter in a small saucepan over medium heat, occasionally swirling pan, until butter foams then browns, 3–⏱️ 5 minutes. Remove from heat and immediately whisk in garlic, gochujang, gochugaru, vinegar, salt, and 2 Tbsp. water. Reduce heat to low and keep sauce warm.
4
Arrange about 3 cups arugula on a platter or large plate.
5
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. Transfer rice cakes to platter with arugula; reserve skillet.
6
Reduce heat to medium and cook Halloumi cheese in reserved skillet until deep golden brown, about ⏱️ 30 seconds per side. (It’s okay if some pieces break apart.)
7
Arrange cheese on platter with arugula and rice cakes. Top with remaining arugula and reserved jammy eggs. Spoon warm sauce over.
large eggs2
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...