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Miso-Brown-Butter Rice Cakes With Corn
Crispy-on-the-outside, chewy-on-the-inside rice cakes play well as a pasta substitute in this comforting, vegetarian, one-skillet meal.
👥 4 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●spatula
- ●bowl
📝 Preparation Steps
1
Rinse 1 lb. cylindrical Korean rice cakes (about 2½" long) under cool running water. Drain and pat dry with a kitchen towel. Heat 2 Tbsp. vegetable oil in a large nonstick skillet over medium-high. Cook rice cakes, shaking pan occasionally, until golden brown and crisp underneath, 7–⏱️ 10 minutes (rice cakes may clump and that is normal), and transfer to a plate.
. cylindrical Korean rice cakes (about 2½" long)1 lb. vegetable oil2 Tbsp
2
Meanwhile, separate dark green parts from 6 scallions and thinly slice; set aside. Cut white and pale green parts crosswise into 1" pieces.
3
Cook 4 Tbsp. unsalted butter, cut into pieces, in same pan over medium-high heat until golden brown and nutty, about ⏱️ 45 seconds. Add white and pale green parts of scallions and 3 cups fresh corn kernels (from about 3 large ears); cook, stirring occasionally, until corn is blistered in spots, 6–⏱️ 8 minutes. Add 3 Tbsp. white or yellow miso, 2 tsp. rice wine vinegar, 1 tsp. soy sauce, and ¾ cup water; smash miso with a heatproof rubber spatula to dissolve. Bring sauce to a simmer; cook until sauce thickens and clings to corn, about ⏱️ 2 minutes.
. unsalted butter, cut into pieces, divided6 Tbspfresh corn kernels (from about 3 large ears)3 cups. white or yellow miso3 Tbsp. rice wine vinegar2 tsp. soy sauce1 tsp
4
Return rice cakes to pan and add 1 tsp. freshly ground black pepper, 1 tsp. toasted sesame oil, and remaining 2 Tbsp. unsalted butter, cut into pieces; cook, tossing often, until rice cakes are coated, about ⏱️ 2 minutes. Taste and season with kosher salt.
. freshly ground black pepper1 tsp. toasted sesame oil1 tsp. unsalted butter, cut into pieces, divided6 TbspKosher salt
5
Divide rice cakes and sauce among shallow bowls; top with reserved dark green scallion parts.
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