Loaded Grilled Rice Cakes with Kimchi Aioli

These loaded grilled rice cakes inspired by tteokbokki. Tteokbokki is a popular Korean food made with long cylinder rice cakes cooked in sweet-spicy gochujang sauce.

For this recipe, you can use frozen rice cakes. But I prefer fresh rice cake as their texture is softer and chewier.

Loaded Grilled Rice Cakes with Kimchi Aioli


  • 500g Korean long rice cakes
  • 2 tbsp vegetable oil
  • 1 cup shiitake mushrooms, thinly sliced
  • 2 cloves garlic
  • 5 pieces of beef bacon
  • 1 cup kimchi, chopped roughly
  • 2 tbsp toasted sesame seeds

Kimchi aioli

  • 1/2 cup mayonnaise
  • 1/3 cup kimchi
  • 1 tsp gochujang
  • 2 cloves roasted garlic
  • 1 tsp honey
  • 1 tsp toasted sesame oil


  1. Combine all the ingredients for kimchi aioli in a food processor. Pulse a few times until the mixture smooth, keep in the fridge until ready to use.
  2. Heat about 1 tablespoon vegetable oil in a skillet over medium-high heat. Add mushrooms and cook for about 2 minutes until slightly golden. Add minced garlic, smoked beef, stir for 1 minute, season with salt and pepper.
  3. Heat 1 tablespoon vegetable oil in a non-stick grilled pan. Grill the rice cakes for 3-5 minutes until crispy on each side, drizzle 1 teaspoon toasted sesame oil.
  4. Place the grilled rice cake in a serving bowl. Topped rice cake with stir-fry mushrooms, kimchi aioli, chopped kimchi, chopped green onion, and toasted sesame seeds.
Grilled Rice Cake with Kimchi Aioli

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