Korean rice cakes They are usually cooked in a simmering sauce, but this recipe cooks them in the oven, no boiling, pre-cooking, or stirring required. Although decidedly unorthodox, the hands-off technique yields a perfectly chewy interior with a delightfully crisp exterior. The rice cakes are paired with bok choy and kimchi that caramelize and concentrate in the oven, infusing the rice cakes and vegetables with a sharp spicy flavor. When shopping for rice cakes, look for barrel-shaped varieties instead of flat, disc-like ones. The latter burn in the oven and cook unevenly. Crowning the sheet pan with a slab of salmon turns the no-fuss recipe into a satisfying dinner that feeds a crowd, but if salmon isn’t your thing, try some of your favorite flaky fish. Feel free to substitute for a larger piece as well: cod or halibut would both work great here.
Sheet pan salmon with rice cakes and kimchi
i Another one is done.Senior Test Kitchen Editor Jessie Swiczak uses a pan — like a Dutch oven, sheet pan, or cast iron skillet — to make meals you’ll come back to again and again. Click here to eat one more pan..