Serves 4
20 min
Rice Cakes with Kimchi, Bacon, and Spinach
Recipe GLPR652c29f578a3e3
A quick Korean-inspired main course combining chewy rice cakes with crispy bacon, tender spinach, and tangy kimchi. The bright flavors are balanced with a light rice vinegar and sugar dressing, finished with toasted sesame seeds and fresh scallions for a satisfying, complete meal ready in 20 minutes.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
4 ounces bacon, chopped
1 pound Korean rice cakes, cut into 2-inch lengths
10 ounces fresh spinach, cleaned, stemmed, and chopped
1 cup chopped kimchi
2 teaspoons rice vinegar
1 teaspoon sugar
4 tablespoons sliced green scallions
2 tablespoons toasted sesame seeds
Directions
Cook the chopped bacon in a large skillet over medium-high heat, stirring occasionally, until it reaches a light golden-brown color and has rendered most of its fat, about 5 to 6 minutes. Transfer the cooked bacon to a paper towel-lined plate to drain, leaving about 1 tablespoon of the bacon fat in the skillet.
Add the Korean rice cakes to the same skillet with the remaining bacon fat. Stir frequently over medium-high heat for 3 to 4 minutes until they begin to soften and are lightly coated with the fat.
Add the chopped spinach and kimchi to the skillet, stirring well to combine with the rice cakes. Cook for 2 to 3 minutes, stirring occasionally, until the spinach is wilted and heated through.
Pour the rice vinegar and sugar into the skillet and toss everything together gently, coating the rice cakes and vegetables evenly. Cook for 1 minute more to integrate the flavors.
Return the cooked bacon to the skillet and toss gently to combine with all ingredients.
Divide the finished dish among four bowls or serving plates. Top each serving with the sliced green scallions and toasted sesame seeds. Serve immediately while hot.
