Kimchi Rice Patties with Spicy Edamame

These kimchi rice patties make a great appetizer, served with spicy edamame and a homemade gochujang-based sauce.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 528 Calories

Ingredients

• 1 large egg
• 3 tablespoons all-purpose flour
• 2 tablespoons vegetable oil
• 2 cups water
• 1 tablespoon chili oil
• 1 teaspoon rice vinegar
• 1 cup uncooked jasmine rice
• 1 tablespoon reduced-sodium soy sauce
• Sliced green onions
• 1 tablespoon gochujang (Korean hot pepper paste)
• 12 ounces frozen edamame in the pod
• 0.25 cup mayonnaise
• 0.5 teaspoon salt, divided
• 0.5 cup chopped kimchi, squeezed dry

Recipe Instructions

Step 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.)

Step 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.

Step 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.

Step 4

Meanwhile, steam edamame according to package directions. Drain and transfer to a bowl. Add chili oil and soy sauce and toss until coated.

Step 5

For sauce, stir together mayonnaise, gochujang, and vinegar until smooth.

Step 6

Serve patties with steamed edamame and sauce. Top with green onion (if using).