Crispy Rice Cake (Nurungji)
Nutty, crispy rice cakes made from leftover cooked rice, toasted until golden and topped with a savory-sweet soy glaze and sesame seeds. Ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 4g
Ingredients
- 2 cups cooked white rice, cold
- 2 tablespoons soy sauce
- 1 tablespoon honey
- ½ tablespoon rice vinegar
- 1 tablespoon sesame seeds
- 2 tablespoons olive oil
- 0 to taste salt and pepper
Instructions
- 1
In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon honey, and 0.5 tablespoon rice vinegar until the honey dissolves completely and the mixture is smooth.
- 2
Spread the 2 cups of cold rice in a thin, even layer on a cutting board, pressing down gently with your hands to compact it into a flat slab about 0.5 inches thick.
- 3
Cut the compacted rice into rectangles about 2 inches wide by 3 inches long (about the size of a playing card), using a knife or bench scraper to divide it into roughly 8–12 pieces.
- 4
Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 5
Carefully place each rice rectangle into the hot oil, laying it flat on the surface — work in one batch if they fit without crowding, or in two batches if needed.
- 6
Let the rice cakes sit without moving them for 2–3 minutes until the bottom surface turns golden brown and crispy, like the color of caramel or light toast.
- 7
Using a spatula or tongs, flip each rice cake over and cook the other side for another 2–3 minutes until it also turns golden brown and feels crispy when you tap it.
- 8
Remove the rice cakes from the skillet and transfer them to a plate lined with paper towels to drain excess oil for 30 seconds.
- 9
Arrange the crispy rice cakes on a serving plate, standing them upright or laying them flat in a single layer.
- 10
Drizzle the soy-honey glaze evenly over all the rice cakes until they are lightly coated on top and sides.
- 11
Scatter 1 tablespoon of sesame seeds over the glazed rice cakes, covering as much surface as possible.
- 12
Taste one rice cake, and sprinkle salt and pepper if desired — serve immediately while the cakes are still warm and crispy.
Tools you’ll need
- small mixing bowl
- whisk
- cutting board
- knife
- 12-inch skillet
- spatula or tongs
- paper towels
- serving plate
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