Korean BBQ Chopped Cheese Rice Cakes
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Modern American
Servings
2-4 servings
Prep Time
10 minutes
Cook Time
20 minutes
A chopped cheese and bag of Korean rice cakes walk into a bar... the rest is ridiculous deliciousness.
Chef and Spiceologist Christian Gill combines the best of both worlds for this rich, cheesy, beefy and insanely delish dish.
The star of the show? Our Korean BBQ all-purpose umami blend with smoked paprika, cayenne, tamari soy sauce powder, white and black sesame seeds, and more.
Check out more from Chef Christian Gill over on Instagram.
Author: Chef Christian Gill
Ingredients
- 1 lb Ground Beef (chuck)
- 1 bag of your favorite frozen rice cakes, thawed
- 1 bunch Green Onions
- 3 Tbsp Soy Sauce
-
3 Tbsp Spiceology Korean BBQ blend
- 1/2 Parmesan, grated
- 1 cup Romano Cheese, grated
- 4 cloves Garlic, minced
- 1 cup Shallot, small dice
- EVOO
Directions
- Slice your green onions in half and remove the root foot. Set aside.
- In a medium bowl, combine 1 lb of ground chuck with 2 Tbsp of Spiceology Korean BBQ and set aside. - In a medium stock pot, bring 2 quarts of water to a boil with 3 Tbsp of soy sauce.
- Add thawed rice cakes to the pot of boiling soy sauce water.
- Once the rice cakes float, strain them from the water and shock in cold water. Set aside.
In a large wok, heat 1 Tbsp of oil. Add diced shallot and sauté for 2 minutes.
- Add ground chuck to the wok, chopping up with a wood spoon or spatula to evenly incorporate shallots and crumble the beef.
- Remove beef mixture from the wok. Heat a tablespoon of oil in the wok and add the rice cakes. Cook on high heat for 2 minutes. Add green onions and cook for an additional 2 minutes to give green onions time to sweat.
- Add beef mixture and more Spiceology Korean BBQ. Fold in shredded Parmesan and Romano cheeses.
- Stir fry until cheese melts and strings through out the rice cake mixture.
- Plate and top with more cheese.
- Devour.
