Golden Crispy Perfection: The Irresistible Combination of Chewy Rice Cakes and Flavorful Bacon Rolls
Effortless Snack Sensation: Easy Bacon-Wrapped Rice Cakes
These delightful bacon-wrapped rice cakes are a simple yet impressive treat. By rolling chewy rice cakes in savory bacon and pan-frying them until golden and crispy, you create a snack that’s perfect for kids, parties, or as a special addition to any appetizer spread. The fragrant깻잎 (perilla leaves) combined with the colorful bell peppers and earthy enoki mushrooms add a delightful dimension of flavor and texture. Let me guide you through this easy and visually appealing recipe!
Main Ingredients
- 5 strips of bacon (thicker cut recommended for extra flavor)
- 1/2 bell pepper (using various colors makes it more visually appealing)
- 10 tteokbokki rice cakes (garaetteok or rice cakes are also fine)
- 1/2 bunch enoki mushrooms (trim the base and gently separate)
- 5 perilla leaves (adds a lovely aroma)
- A small amount of chives (cut into approx. 5cm lengths)
Cooking Instructions
Step 1
Let’s start by preparing the vegetables. Wash the perilla leaves, pat them dry, and cut them in half to match the size of the bacon. Remove the seeds from the bell pepper and slice it into thin strips. Trim the woody base from the enoki mushrooms, rinse them gently under running water, and then carefully pull them apart into smaller clumps.
Step 2
Now, let’s get the rice cakes and chives ready. Choose tteokbokki rice cakes that aren’t too large, as they will be rolled inside the bacon. If your rice cakes are firm from refrigeration, blanch them in boiling water for about 30 seconds to 1 minute until softened. You can also briefly blanch the chives in the same boiling water (about 10 seconds). Rinse them under cold water, drain, and cut them into approximately 5cm lengths. Blanching helps the chives retain their vibrant green color and makes them easier to tie around the bacon rolls without breaking.
Step 3
It’s time to assemble the bacon-wrapped rice cakes! Lay one strip of bacon flat on a cutting board or work surface. Place one half of a perilla leaf on top of the bacon. Then, arrange a small bundle of enoki mushrooms, a few strips of bell pepper, and 1-2 softened rice cakes (adjust the number based on the size of the rice cakes) neatly on top of the perilla leaf. Carefully roll the bacon around the filling ingredients, ensuring it’s wrapped snugly. It’s important to roll it tightly so the bacon doesn’t unravel during cooking.
Step 4
To secure the bacon rolls and prevent them from falling apart while cooking, we’ll use the blanched chives. Take a few strands of chives and wrap them around both ends of the bacon-wrapped rice cake, tying them securely in a crisscross fashion. This not only keeps everything together but also adds a lovely visual touch to the finished dish.
Step 5
Now, let’s cook these delicious bacon-wrapped rice cakes! Heat a non-stick skillet over medium-low heat. You don’t need to add any extra oil, as the bacon will render its own fat as it cooks. If you’re concerned about sticking, you can lightly spray the pan with cooking oil.
Step 6
Place the bacon-wrapped rice cakes in the heated pan and cook for about 3-4 minutes per side, turning them occasionally, until the bacon is beautifully golden brown and crispy, and the rice cakes inside are heated through and delightfully chewy. Once they are evenly cooked and look appetizing, they are ready to serve! These rolls are delicious on their own, but you can also serve them with your favorite dipping sauce like chili sauce or ketchup. Enjoy your culinary creation!
