Step 1

Rice cooked with Giwaji No. 1 rice is known for its soft texture, subtle sweetness, glossy appearance, and strong chewy quality. Using this rice for the rice cake base will enhance its deep flavor.

Step 2

Add 2 dried kelp sheets and a pinch of sea salt to the washed Giwaji No. 1 rice. Cook the rice, using about 5% less water than usual to achieve the desired chewy texture. Start the cooking cycle after the water begins to boil and for about 10 minutes.

Step 3

Prepare each ingredient for the recipe:
a. Mince the garlic coarsely so that some texture remains.
b. Thoroughly wash the lemon by rubbing it with flour, coarse salt, and vinegar to remove any wax or impurities. Pat it dry completely.
c. Wash the cherry tomatoes, remove the stems, and make a cross-shaped incision on the bottom of each to allow the sauce to penetrate better.
d. Wash the cucumber by rubbing it with coarse salt and flour to remove any surface residue.

Step 4

Let’s make a delicious seasoned ground beef:
a. Heat 10ml of sesame oil and 10g of minced garlic in a pan over low heat until fragrant. Add the ground beef and stir-fry until it loses its pink color.
b. Pour 10ml of soy sauce around the edges of the pan to infuse a smoky aroma. Add 1 tsp of honey and mix well.
c. Continue to cook until the moisture has evaporated and the beef is crumbly.

Step 5

Gently peel the cucumber, cut it in half lengthwise, scoop out the seeds, and then slice it into thin, half-moon shapes about 0.2 cm thick. Thin slices will ensure a tender texture and allow the flavors to meld well.

Step 6

Place the sliced cucumber in a bowl. Sprinkle with 50ml of water, 1 tsp sea salt, 1 Tbsp sugar, and 1 Tbsp vinegar. Gently mix and let it sit for about 10 minutes to pickle. This will soften the cucumber while retaining its crispness.

Step 7

Drain the pickled cucumber in a sieve and rinse lightly under running water. Squeeze out as much moisture as possible using a cheesecloth or paper towels. Heat 1 tsp of oil in a pan over high heat and sauté the cucumber for just 20 seconds. Spread it out to cool.

Step 8

Prepare the red sauce using the cherry tomatoes. Blanch the cherry tomatoes with the cross-shaped slits in boiling water for 1 minute. Peeling them after blanching will result in a smoother sauce.

Step 9

In a saucepan, combine the Gochujang sauce ingredients (1.5 Tbsp Gochujang, 1 tsp Soy Sauce, 10ml Ginger Syrup). Add the blanched and peeled cherry tomatoes and simmer until the sauce thickens and clings well to the tomatoes. This creates a delicious red sauce.

Step 10

Once the glossy Giwaji No. 1 rice is cooked, transfer about 150g to a large bowl and let it cool for about 7 minutes until it’s warm but not hot. If the rice is too hot, it will be difficult to shape.

Step 11

Line a square mold with plastic wrap. Layer the rice thinly, followed by the sautéed ground beef, then the simmered cherry tomatoes, and finally another layer of rice. Ensure the filling ingredients are completely covered by the rice layers.

Step 12

Cover the top with plastic wrap and press down firmly to compact the rice and create a solid shape. This step is crucial for maintaining the rice cake’s form.

Step 13

Wearing plastic gloves, lightly moisten your hands with olive oil. Gently pat the four sides of the square rice cake to shape them. Lightly grease a heated pan and pan-fry the four sides of the rice cake until they are lightly golden brown. This adds the ‘crispy outside’ texture.

Step 14

Carefully place the browned rice cake onto a serving plate.

Step 15

Garnish the rice cake with the sautéed ground beef, sautéed cucumber, and simmered cherry tomatoes. Neatly clean up any stray ingredients around the plate for a polished presentation.

Step 16

Finely grate fresh lemon zest over the rice cake. This adds a refreshing aroma and enhances the overall flavor.

Step 17

Your ‘Red Rice Cake’ is now complete! Slice it like a cake and serve on a spoon for a delightful culinary experience.

Step 18

Take a commemorative photo with the rice bag.

Step 19

Capture a appetizing photo of the finished rice cake.

Step 20