Crispy Rice Salad With Fermented Radish Kimchi Recipe
This dish takes inspiration from crispy rice cakes – made from leftover rice – that are popular across East Asia.
- 250g of jasmine rice
- 1 tbsp of Doves Farm Organic Cornflour
- 1 tbsp of neutral oil, such as vegetable
- 2 tbsp radish kimchi brine
- 1 tbsp of lime juice
- 1 tbsp of fish sauce
- 1 tsp honey
- 2 tbsp of neutral oil, such as vegetable
- 1 tsp toasted sesame oil
- 1 small cucumber, finely sliced
- 1 carrot, julienned
- 1/2 bunch of coriander, leaves picked
- 1/2 bunch of mint, leaves picked
- 2 tbsp of radish kimchi, plus extra to serve
- 1 lime, zested and cut into wedges, to serve
- spring onions, sliced, to serve
- 1 tbsp of toasted sesame seeds, to serve
- crunchy chilli oil, ideally gochu gileum, to serve
- Make the fermented radish kimchi at least 5 days before you want to make the dish (or use shop-bought if you prefer)
- For the crispy rice cakes, start by cooking the jasmine rice. Rinse the rice 4 times, until the water runs clearer, then cover with water and bring to a simmer. Cover and cook for 10 minutes then remove from the heat and leave it to steam with the lid on for a further 10 minutes
- Meanwhile, whisk together all the ingredients for the dressing
- Once the rice has steamed, fluff up with a fork and leave to cool slightly. Toss with the cornflour and a pinch of salt
- Heat the oil in a large non-stick frying pan on a medium heat, then press the rice into a thin layer. Cook undisturbed for 10-15 minutes until golden and crisp, then flip in chunks to create individual cakes and crisp up on the other side until golden brown
- Combine the crispy rice, cucumber, carrot, herbs and dressing in a large bowl. Add the kimchi and toss together
- Transfer the salad onto a platter then top with extra kimchi, lime zest, spring onion and sesame seeds. Finish with chilli oil and serve with lime wedges
The rice cakes offer a crispy texture, with Fermented radish kimchi bringing crunch and sharp, spicy acidity. The kimchi is tossed through the rice cakes and the brine is used in the dressing.
The addition of herbs, fresh carrot and cucumber make this a refreshing and satisfying salad. For more chefs' tips on fermenting, explore our how to ferment vegetables guide, which explains the whys and wherefores of lacto-fermentation and provides inspiration and recipes for kimchi, sauerkraut, fermented chilli sauce and more. For the crispy rice cakes, start by cooking the jasmine rice.
Rinse the rice 4 times, until the water runs clearer, then cover with water and bring to a simmer. Cover and cook for 10 minutes then remove from the heat and leave it to steam with the lid on for a further 10 minutes
Meanwhile, whisk together all the ingredients for the dressing
Once the rice has steamed, fluff up with a fork and leave to cool slightly.
Toss with the cornflour and a pinch of salt Heat the oil in a large non-stick frying pan on a medium heat, then press the rice into a thin layer.
Cook undisturbed for 10-15 minutes until golden and crisp, then flip in chunks to create individual cakes and crisp up on the other side until golden brown Combine the crispy rice, cucumber, carrot, herbs and dressing in a large bowl.
Add the kimchi and toss together Transfer the salad onto a platter then top with extra kimchi, lime zest, spring onion and sesame seeds.
Finish with chilli oil and serve with lime wedges