Verna Gao's Korean spicy pork bulgogi
Make a Korean feast with content creator Verna Gao's spicy pork bulgogi with steamed rice, lettuce wraps and cucumber banchan
Verna Gao's fried rice cakes with maple soy glaze
Serves 2 - 3
Easy
Prep:
Cook:
This speedy nibble is made even better with a sticky, umami-rich glaze of maple syrup and soy sauce
Skip to ingredients
- 300g stick-shaped rice cakes
- neutral oilfor frying
MAPLE SOY GLAZE
- 2 tbsp maple syrup
- 1-2 tsp soy sauce (to taste)
Method
step 1
Break apart the rice cakes if they’re stuck together. Boil in water for 3-5 mins until soft and slightly bouncy.
step 2
Drain and rinse in cold water as this helps lock in that chewy texture. Pat them really dry to prevent splattering when frying.
step 3
Thread the rice cakes onto skewers for easier flipping and that street food feel.
step 4
Heat a thin layer of oil in a pan. Fry the rice cakes for 6-7 mins, turning occasionally, until golden and crispy outside but still soft and chewy inside.
step 5
In a small pan, combine the maple syrup and soy sauce. Heat gently until slightly thickened and glossy. Add a tbsp of water if it’s too thick.
step 6
Brush or toss the rice cakes in the glaze until evenly coated and shiny. Serve immediately.
