Kimski – a Korean polish street food joint led by chef won kim has a new 2.0 menu. Here in our Studio 41 Kitchen with a taste of the new menu’s sweet and spicy rice cakes is executive chef won kim.
“Boo Ha-Ha: The Awakening” Halloween Party
This Saturday from 1 – 6 pm at Chop Shop in Wicker Park
960 W. 31st St
Facebook @kimskichicago
Instagram @kimskichicago
Kimski “Sweet & Spicy Rice Cakes” recipe
INGREDIENTS
One 16 oz package of Korean rice cakes (can be purchased at Trader Joe’s or any Asian grocery store/market)
½ of a medium-sized yellow onion, julienned
Two scallion stalks, julienned
Two slices of Muenster cheese
Two sheets of nori, cut into thin strips with scissors
One teaspoon of toasted sesame seeds
One tablespoon of neutral oil (vegetable oil or canola oil)
Sweet & Spicy Sauce
½ cup of Gochujang Korean red chili paste
Four tablespoons of honey
Two tablespoons of soy sauce
Two tablespoons of toasted sesame oil
One tablespoon of rice wine vinegar
Two to three tablespoons of water
Salt, to taste
Cracked black pepper, to taste
METHOD
Combine all the ingredients for the “Sweet & Spicy Sauce” into a medium bowl, whisk to combine thoroughly, and set aside.
Put a fry pan or saute pan on your stovetop over high heat. Add the neutral oil to the pan. Once the neutral oil is hot, add all the julienned yellow onion and the entire package of Korean rice cakes to the pan. Stir until onion and Korean rice cakes are slightly browned – about three minutes.
Reduce heat to medium. Pour all the “Sweet & Spicy Sauce” into the pan. Season with salt and cracked black pepper to taste. Cook and stir until the rice cakes are soft – about two to three minutes.
Lay the two slices of Muenster cheese on top of the rice cakes, cover the pan with a lid, and let cook for about 45 seconds until the cheese is melted.
Slide all the rice cakes out of the pan with a spatula or spoon onto a large plate or serving dish.
Top rice cakes with julienned scallions, toasted sesame seeds, and nori strips.
Eat and enjoy while hot.
Daytime Chicago airs weekdays on WGN-TV from 10 a.m. – 11 a.m.
