Cheesy Kimchi Rice Cakes

Cheesy Kimchi Rice Cakes

Course: Side Dish
Cuisine: Asian Fusion
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 cakes
Author: Marvellina
Plain rice turned into incredible rice cakes that are filled with cheesy savory goodness
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To cook the rice (if you don't have leftover rice):

  • 1 cup white rice grain
  • 2 cups water
  • Small pinch of salt


If you don't have leftover rice, here's how to cook the rice (You can prepare few days before):

  • 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

Making the 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


You can make these Cheesy Kimchi Rice Cakes ahead and reheat in air fryer or preheat oven to 350 F and place them on baking sheets lined with parchment and let them reheat for 15-20 minutes.