Cheesy Kimchi Rice Cakes

An inventive, asian-fusion dish that’s surprisingly easy to make. Filled with cheesy savory goodness, these kimchi rice cakes are guaranteed to impress foodies and please everybody.


  • 2 large eggs
  • 2 cups cooked white rice / brown rice
  • 2 cups Crystal Farms® Cheddar Cheese
  • 1 cup kimchi without liquid, chopped
  • 2 stalks green onion, chopped
  • 2 tbsp all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • As needed cooking oil


  • To Cook the Rice:
    Rinse the rice in clean water until the water runs clear.
  • Place 2 cups of water in medium saucepan that has tight-fitting lid. Bring the water to a boil.
  • Add the rice and bring it back to boil and then lower the heat to simmer. Place the lid on and let it cook for 15 minutes until all the water is absorbed and the rice is soft and cooked through.
  • Turn off the heat and let it sit for 10 minutes. Uncover and fluff the rice with fork.
  • To Make Rice Cakes:
    In a large mixing bowl, crack in eggs, beaten. Add the rest of the ingredients. Stir to mix everything. It will be a thick batter.
  • Preheat a large skillet on high heat, add 1 tbsp cooking oil, use two spoons to drop about a heap of the rice batter and slightly flatten a little bit. Lower the heat to medium if necessary to prevent burning. Cook for about 3 minutes on each side. The sides will be crispy as the cheese melted. Remove from the heat and place on an absorbent paper towel. Repeat until you use up all the rice batter.
  • Serve while warm along with main dish.

Recipe courtesy of: What To Cook Today