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

Ingredients

• 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

Direction

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.