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Bacon-wrapped Rice Cakes with a Jalapeno Ponzu

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Bacon-wrapped Rice Cakes with a Jalapeno Ponzu

Bacon-wrapped Rice Cakes with a Jalapeno Ponzu
Quentin Bacon
Provided by:
total prep
Recipe courtesy of Seoultown Kitchen by Debbie Lee/Kyle Books, 2011.
These rice cakes, or tteok, wrapped in bacon were a snack that my grandmother used to make for me. The rice cake lends it a chewy texture, while the crispy bacon adds smoky flavor. You can choose whatever bacon you like, just make sure the slices aren’t too thick. The Jalapeño Ponzu melds perfectly with the salty sweetness of the tteok. These can be assembled a day ahead and refrigerated until cooking time.

Ingredients

Directions

  • Drain and drizzle the rice cakes with the sesame oil to prevent them from sticking.
  • In a small stockpot, whisk together all ingredients for the ponzu and bring to a low boil for about 15 minutes. Drain in a cheesecloth or strainer and cool down in an ice bath. Place in a serving sauce dish and garnish with the jalapeño slices. Cover with plastic wrap and refrigerate until serving.
  • To assemble the skewers, take 1 piece of bacon and slice it in half vertically right down the middle. Wrap one half around each rice cake. Spear with a skewer, and repeat with the second half of the bacon to make 2 rice cakes per skewer.
  • Cook each skewer in a nonstick pan over medium-high heat for 4 to 5 minutes per side, or until the bacon is crispy and thoroughly cooked.
  • Transfer the skewers to a serving platter. Garnish with the chives and sesame seeds. Serve immediately with the Jalapeño Ponzu on the side.