Equipment
* optional
Ingredients
Kimchi Rice Cakes
- 300 g day-old jasmine rice, chilled
- 120 g fermented kimchi, finely chopped
- 15 ml kimchi juice, liquid reserved from squeezing
- 15 g all-purpose flour
- 10 ml toasted sesame oil
- 30 ml vegetable oil
Gochujang Hollandaise
- 2 egg yolks, room temperature
- 100 g unsalted butter, melted and warm
- 15 g gochujang
- 10 ml lemon juice
- 5 ml water
Assembly
- 2 eggs
- 15 ml white vinegar
- furikake, garnish
- 1 scallions, thinly sliced
Nutrition (per serving)
Method
Combine the cold rice, finely chopped kimchi, kimchi juice, flour, and sesame oil in a large bowl. Mix thoroughly by hand until the mixture becomes sticky and cohesive.
Divide the rice mixture into two equal portions. Firmly press each portion into a tight disc, approximately 2.5cm (1 inch) thick. If using a ring mold, press directly into the mold for structural integrity.
Heat vegetable oil in a non-stick skillet over medium heat (175°C/350°F). Carefully place the rice patties in the pan. Fry undisturbed for 4-5 minutes per side until deeply golden and crispy. Remove and keep warm.
For the Hollandaise: Place egg yolks, lemon juice, and warm water in a heat-proof bowl over a pot of barely simmering water (bain-marie). Whisk vigorously until the yolks thicken and pale.
Slowly drizzle the melted butter into the yolk mixture while whisking constantly to emulsify. Once thickened, whisk in the gochujang until smooth. Remove from heat but keep warm.
Bring a saucepan of water to a gentle simmer (85°C/185°F) and add vinegar. Create a vortex and gently drop in the eggs. Poach for 3 minutes for a runny yolk.
Place a crispy rice cake on a plate. Top with a poached egg. Generously spoon the Gochujang Hollandaise over the egg. Garnish with sliced scallions and furikake.
Chef's Notes
- The key to the rice cake is 'Nurungji'—the Korean term for scorched rice. You want a hard, crunchy crust to contrast with the soft egg.
- If your gochujang is very thick, dissolve it in the lemon juice before adding to the hollandaise to prevent streaks.
- For perfectly shaped rice cakes, leave the ring mold on the cake in the pan for the first 2 minutes of frying.
- Day-old rice is non-negotiable; fresh rice has too much moisture and will result in a gummy, unmanageable pancake.
Storage
Refrigerator: 1 day — Rice cakes can be refrigerated; Hollandaise cannot be stored.
