January 24, 2026
Roasted rice cakes
by maria
Momofuku recipe that deserves all your attention.
Ingredients
┃ yield — 4
- ROASTED RICE CAKES
- ¼ cup mirin
- ¼ cup Ramen Broth
- ½ cup Red Dragon Sauce
- ¼ cup Roasted Onions
- 1 tbsp neutral oil
- 150g rice cakes
- ½ tbsp sesame seeds
- ¼ cup sliced scallions
- RED DRAGON SAUCE
- ¼ cup water
- ¼ cup sugar
- ¼ cup + 2 tbsp ssämjang
- 1 tbsp light soy sauce
- 1 tsp sherry vinegar
- 1 tsp sesame oil
Directions
┃ ◕ — 50 mins
- First make the korean red dragon sauce. Bring the water and sugar to a boil in a small saucepan, stirring until the sugar dissolves. Remove from the heat and let cool for a few minutes, then stir in the ssämjang to dissolve it. Stir in the soy, vinegar, and sesame and taste the sauce: no one flavor should stand out, adjust as necessary.
- Then make the sauce: Combine the mirin and ramen broth in a saucepan large enough to accommodate the rice cakes later and put it on the stove over high heat. Boil to reduce until lightly thickened, 2 to 3 minutes. Add the red dragon sauce, turn the heat down to medium, and reduce the sauce to a glossy consistency, 6 to 7 minutes. Stir in the roasted onions. Cover and keep warm over very low heat until the rice cakes are ready.
- While the sauce is reducing, heat a large (at least 25-30cm) cast-iron over medium-high heat until hot. Add the oil to the pan, and just when it’s about to smoke, add the rice cakes. They should sizzle when they hit the oil, at which point you can drop the heat down to medium. Sear the rice cakes for about 3 minutes per side, until they’re a light golden brown: you want to brown them, but don’t overdo it, or they will dry out. Transfer the rice cakes to a cutting board and cut them into fifths.
- Bring the sauce back up to a boil and toss the rice cakes in it just for a few seconds, until they’re evenly coated. Sprinkle them with the sesame seeds and toss again, then divide the sauced rice cakes among bowls. Garnish each serving with a few large pinches of sliced scallions and serve hot.
