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Crispy Rice Cakes With Halloumi Cheese and Gochujang Brown Butter

by Susan Kim
Yield: 4 servingsPrep: 1 hourCook: 20 minutesTotal: 1 hour 20 minutes
Source: https://www.bonappetit.com/recipe/crispy-rice-cakes-with-halloumi-cheese-and-gochujang-brown-butter

Ingredients

You have 1 of 11
produce
  • ✓1garlic(finely grated)
  • ○4 cupsmature arugula(leaves torn if large, divided)
protein
  • ○2large eggs
dairy
  • ○4 Tbspunsalted butter
  • ○4 ozHalloumi cheese(cut into ½"-thick planks (about the same size as rice cakes))
grain
  • ○12 ozKorean rice cakes(preferably cylindrical (about 50))
pantry staple
  • ○2 Tbspgochujang(Korean hot pepper paste)
  • ○3 Tbspvegetable oil
  • ○1 Tbspgochugaru or other mild red pepper flakes(coarse Korean red pepper powder or other mild red pepper flakes)
  • ○1 Tbspunseasoned rice vinegar
  • ○½ tspkosher salt(Diamond Crystal or ¼ tsp. Morton)

Instructions

  1. Soak rice cakes in a medium bowl of cool water at least 1 hour and up to 12 hours. Drain and pat dry with a kitchen towel; set aside.
  2. Using a slotted spoon, carefully lower eggs one at a time into a small saucepan of boiling water. Cook, adjusting heat to maintain a gentle boil as needed, 6½ minutes. Transfer eggs to a bowl of ice water and let sit until just slightly warm, about 2 minutes. Peel eggs, cut in half, and set aside.
  3. Cook butter in a small saucepan over medium heat, occasionally swirling pan, until butter foams then browns, 3–5 minutes. Remove from heat and immediately whisk in garlic, gochujang, gochugaru, vinegar, salt, and 2 Tbsp. water. Reduce heat to low and keep sauce warm.
  4. Arrange about 3 cups arugula on a platter or large plate.
  5. Heat oil in a large skillet over medium-high. Cook rice cakes in a single layer, undisturbed, pressing down occasionally with a spatula to ensure they are making good contact with pan, until golden brown and crisp, about 5 minutes. Turn over and cook until golden brown on the other side, about 5 minutes. Transfer rice cakes to platter with arugula; reserve skillet.
  6. Reduce heat to medium and cook Halloumi cheese in reserved skillet until deep golden brown, about 30 seconds per side. (It’s okay if some pieces break apart.)
  7. Arrange cheese on platter with arugula and rice cakes. Top with remaining arugula and reserved jammy eggs. Spoon warm sauce over.

My notes

If you have any brown-butter-gochujang sauce left over, spoon it over fried eggs and yogurt the next morning—one of Kim’s favorite breakfasts.