Pan Fried Rice Cakes with Kimchi (Spiced Cabbage)

Serves 4 as starters or 2 main courses

This is a wonderfully simple recipe with very little preparation or cooking needed while bursting with spicy Asian flavours! The dish can be served hot or cold and serves 4 people as a starter or 2 people for a light and healthy lunch.

Head Chef Michael prefers using Napa cabbage (also known as Chinese leaf) which is available in most big supermarkets but other cabbages will work well too. Many people say that the longer you leave the spiced cabbage (Kimchi) the better (up to 3 months) but Michael prefers it when it’s really fresh.

Friendly Fact! Koreans eat so much of this super-spicy cabbage condiment (40 pounds of it per person each year) that natives say “kimchi” instead of “cheese” when getting their pictures taken!

Equipment needed – muslin


Rice Cakes

250g rice flour

150ml cold water

1tsp salt


1 Napa cabbage (available in big supermarkets, or just use any cabbage!), quartered and sliced

2 tbsp salt

4tbsp sugar

15 cloves garlic, chopped

80g ginger, chopped

180g Korean chilli powder

80ml Tamari (gluten-free soy sauce)

1 tbsp miso paste

1 carrot, cut into matchstick size pieces


For the rice cakes

Add water and salt to the rice flour slowly and mix with a fork

Empty mix onto a wet muslin and steam for 20 minutes

Remove and kneed in a mixer for 10-15 minutes

Coat hands with water and sesame oil and roll mix on a board to about ½ inch diameter, cut into 1 inch pieces and store in fridge until needed

For the Kimchi

Salt and sugar the cabbage to take out the moisture from the cabbage and gently squeeze

Rinse off salt and sugar, add to other ingredients and mix well

To serve

Pan fry rice cakes until golden

Serve kimchi on top, either cold or heated in the pan

Garnish with fresh herbs – micro herbs look great if you really want to impress!


Photos: Carla Grassy – http://carlagrassy.carbonmade.com/