Ingredients:

  • 3 cups cold, leftover cooked white rice
  • 1 cup well-fermented Kimchi, drained and finely chopped
  • 3 oz pork belly or bacon, diced very small and pre-cooked until crisp (optional)
  • 3 stalks green onions, thinly sliced
  • 2 cloves garlic, freshly minced
  • 1 Tbsp low sodium soy sauce
  • 1 tsp toasted sesame oil
  • 2 large eggs, lightly beaten
  • 1/4 cup all-purpose flour (or rice flour)
  • 1/2 tsp freshly ground black pepper
  • Neutral oil (Canola or Vegetable), as needed for pan-frying
  • 3 Tbsp soy sauce (for dipping sauce)
  • 1 Tbsp rice vinegar (for dipping sauce)
  • 1/2 tsp Gochugaru (Korean Chili Flakes) (for dipping sauce)
  • 1/2 tsp toasted sesame seeds (for dipping sauce garnish)

Instructions:

  1. If using pork belly/bacon, cook until crisp; drain excess fat and set aside. Finely chop the drained kimchi.
  2. In a large bowl, whisk the 2 eggs lightly. Add the 1 Tbsp soy sauce and 1 tsp sesame oil, mixing well.
  3. Add the cold rice, chopped kimchi, cooked pork (if using), minced garlic, green onions, and black pepper to the bowl.
  4. Sprinkle the flour over the mixture. Using clean hands or a sturdy spatula, thoroughly mix all ingredients until evenly distributed and slightly sticky.
  5. Form the mixture into uniform patties, about 1/2 inch thick and 3 inches wide. Press them firmly so they hold together.
  6. Heat 2–3 tablespoons of neutral oil in a large non-stick skillet over medium-high heat until shimmering.
  7. Carefully place the patties in the hot oil, ensuring not to crowd the pan. Fry for 5–7 minutes per side, pressing down gently with the spatula for full contact, until deeply golden brown and crispy.
  8. Remove patties and place on a wire rack or paper towel-lined plate to drain excess oil.
  9. Whisk together all dipping sauce ingredients (3 Tbsp soy sauce, 1 Tbsp rice vinegar, 1/2 tsp Gochugaru, 1/2 tsp sesame seeds) and serve immediately with the hot patties.