Spicy Spam & Scallion Rice Cakes
Spicy Spam & Scallion Rice Cakes
Ingredients
- 3 cup Cooked short-grain rice, cooled
- 1/2 teaspoon Salt
- 1 can (12 ounce) Spam, diced into 1/2-inch cubes
- 3 tablespoon Gochujang (Korean chili paste)
- 2 tablespoon Soy sauce
- 1 tablespoon Sesame oil
- 1 tablespoon Honey
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 tablespoon Vegetable oil, for frying
- 4 Scallions, thinly sliced
- 1 teaspoon Toasted sesame seeds
Instructions
- 1
Prepare the rice cakes: In a large bowl, combine the cooled cooked rice with salt. Knead the rice with your hands until it becomes sticky and cohesive. Divide the rice into 8 equal portions and shape each portion into a flat, oval rice cake.
⏱️ 10 min
- 2
Make the sauce: In a small bowl, whisk together the gochujang, soy sauce, sesame oil, honey, minced garlic, and grated ginger until well combined.
⏱️ 5 min
- 3
Cook the Spam: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced Spam and cook until golden brown and slightly crispy, about 5-7 minutes. Remove the Spam from the skillet and set aside.
⏱️ 7 min•🌡️ 375
- 4
Sauté the rice cakes: Add the prepared rice cakes to the same skillet (add a little more oil if needed). Cook for 3-4 minutes per side, until golden brown and slightly crispy.
⏱️ 8 min•🌡️ 375
- 5
Combine and coat: Return the cooked Spam to the skillet with the rice cakes. Pour the prepared sauce over the Spam and rice cakes. Gently toss to coat everything evenly. Cook for another 2-3 minutes, allowing the sauce to thicken and glaze the ingredients.
⏱️ 3 min•🌡️ 350
- 6
Serve: Transfer the spicy Spam and scallion rice cakes to a serving plate. Garnish generously with sliced scallions and toasted sesame seeds. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Spam & Scallion Rice Cakes
Ingredients
- 3 cup Cooked short-grain rice, cooled
- 1/2 teaspoon Salt
- 1 can (12 ounce) Spam, diced into 1/2-inch cubes
- 3 tablespoon Gochujang (Korean chili paste)
- 2 tablespoon Soy sauce
- 1 tablespoon Sesame oil
- 1 tablespoon Honey
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 tablespoon Vegetable oil, for frying
- 4 Scallions, thinly sliced
- 1 teaspoon Toasted sesame seeds
Instructions
- 1
Prepare the rice cakes: In a large bowl, combine the cooled cooked rice with salt. Knead the rice with your hands until it becomes sticky and cohesive. Divide the rice into 8 equal portions and shape each portion into a flat, oval rice cake.
⏱️ 10 min - 2
Make the sauce: In a small bowl, whisk together the gochujang, soy sauce, sesame oil, honey, minced garlic, and grated ginger until well combined.
⏱️ 5 min - 3
Cook the Spam: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced Spam and cook until golden brown and slightly crispy, about 5-7 minutes. Remove the Spam from the skillet and set aside.
⏱️ 7 min•🌡️ 375 - 4
Sauté the rice cakes: Add the prepared rice cakes to the same skillet (add a little more oil if needed). Cook for 3-4 minutes per side, until golden brown and slightly crispy.
⏱️ 8 min•🌡️ 375 - 5
Combine and coat: Return the cooked Spam to the skillet with the rice cakes. Pour the prepared sauce over the Spam and rice cakes. Gently toss to coat everything evenly. Cook for another 2-3 minutes, allowing the sauce to thicken and glaze the ingredients.
⏱️ 3 min•🌡️ 350 - 6
Serve: Transfer the spicy Spam and scallion rice cakes to a serving plate. Garnish generously with sliced scallions and toasted sesame seeds. Serve immediately.
⏱️ 2 min