Kimchi Rice Patties with Spicy Edamame
Description
These kimchi rice patties make a great appetizer, served with spicy edamame and a homemade gochujang-based sauce.
Ingredients
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2 cups water
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1 cup uncooked jasmine rice
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1/2 teaspoon salt, divided
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1/2 cup chopped kimchi, squeezed dry
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3 tablespoons all-purpose flour
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1 large egg
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2 tablespoons vegetable oil
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12 ounces frozen edamame in the pod
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1 tablespoon chili oil
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1 tablespoon reduced-sodium soy sauce
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1/4 cup mayonnaise
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1 tablespoon gochujang (Korean hot pepper paste)
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1 teaspoon rice vinegar
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sliced green onions
Directions
1
Stir together water, rice, and 1/4 teaspoon salt in a saucepan. Bring to a boil. Reduce heat and simmer, covered, about 15 minutes. Remove from heat. Let stand, covered, about 10 minutes. Let cool, about 30 minutes. (You should have 3 cups rice.)
2
Meanwhile, line a tray with wax paper or parchment paper. Put rice, kimchi, flour, egg, and remaining salt in a large bowl. Using your hands, gently combine. Shape rice mixture into 8 patties, 1/3 cup mixture each. Put patties on the prepared tray.
3
Heat 1 tablespoon oil in an extra-large nonstick skillet over medium-high heat. Cook 4 patties, turning once halfway through, until brown and crispy, about 8 minutes. Repeat with remaining oil and 4 patties.
4
Meanwhile, steam edamame according to package directions. Drain and transfer to a bowl. Add chili oil and soy sauce and toss until coated.
5
For sauce, stir together mayonnaise, gochujang, and vinegar until smooth.
6
Serve patties with steamed edamame and sauce. Top with green onion (if using).