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