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Kimchi Rice Patties with Spicy Edamame
Kimchi Rice Patties with Spicy Edamame
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
90 minutes
Delicious kimchi rice patties, paired with spicy edamame and a flavorful gochujang sauce. Great as an appetizer!
Ingredients:
  • 1 large egg
  • 2 cups water
  • 1 cup uncooked jasmine rice
  • 0.5 teaspoon salt, divided
  • 0.5 cup chopped kimchi, squeezed dry
  • 3 tablespoons all-purpose flour
  • 2 tablespoons vegetable oil
  • 12 ounces frozen edamame in the pod
  • 1 tablespoon chili oil
  • 1 tablespoon reduced-sodium soy sauce
  • 0.25 cup mayonnaise
  • 1 tablespoon gochujang (Korean hot pepper paste)
  • 1 teaspoon rice vinegar
  • sliced green onions
Instructions:
  • Combine water, rice, and a pinch of salt in a saucepan. Bring to a boil, then lower heat and simmer covered for 15 minutes. Remove from heat, let it sit covered for 10 minutes, then cool for 30 minutes. Enjoy your perfectly cooked 3 cups of rice.
  • Prepare a lined tray with wax paper or parchment paper. Combine rice, kimchi, flour, egg, and the remaining salt in a large bowl using your hands. Shape the mixture into 8 patties, each with 1/3 cup of the mixture. Place the patties on the lined tray.
  • In a large nonstick skillet, heat 1 tablespoon of oil over medium-high heat. Cook 4 patties, flipping once, until golden and crunchy, which should take about 8 minutes. Cook the remaining 4 patties with the rest of the oil in the same way.
  • Steam the edamame following the instructions on the package, then drain and transfer to a bowl. Mix in the chili oil and soy sauce until well coated.
  • Combine mayonnaise, spicy gochujang, and tangy vinegar until mixture is velvety and well blended.
  • Plate the patties alongside steamed edamame and generously drizzle with sauce. Garnish with green onion, if desired.

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