How To Make Crispy Rice Cakes With Halloumi | From The Test Kitchen | Bon Appétit
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- Опубліковано 28 гру 2021
- Join Susan Kim as she makes crispy rice cakes with halloumi cheese and gochujang brown butter in the Bon Appétit test kitchen. This crispy-salty-spicy rice cake dish frequently makes an appearance on the menu at Susan’s Korean food pop-up, Doshi. She blisters Korean rice cakes, or tteok, until they’re toasty and crisp with chewy insides, then pairs them with seared, melty halloumi cheese.
See the full recipe here: www.bonappetit.com/recipe/cri...
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Love how she explained everything in such detail! Can not wait to try this!
ooh love rice cakes AND halloumi, never thought to combine in salad form!!
I love this host. Their description of texture and appearance while cooking is SO helpful.
friends who are going to try this -
instead of soaking the rice cakes (which i'm far too impatient and lazy to do), you can also just boil them for a couple minutes until they get soft and run them under cold water before searing!
Thank you! I was wondering if I'd be able to do this with frozen rice cakes and this lets me know I could!
I’m eating this right now and it’s the most BOMB piece of food I have had in a while. Seared tteokbokki are the best texture ever. Thanks so much for sharing!
i love this Cypriot Korean fusion🇨🇾🇰🇷
I love Susan. I wish she was in more videos.
So I tried a variation of this recipe! I made a tteokbokki and added noodles, crispy halloumi, soft eggs and green onion. I loved the added salty and springy/squeaky addition of the halloumi. Basically tteokbokki with halloumi on top but something I will now add everytime.
WE LOVE THE DIVERSITY. Seeing susan make korean dishes is SO COOL
First BA recipe I’ve wanted to make in a while! :) looks dope
Susan needs to do a collab with Brad! I think their personalities would complement each other
He has all the personality and she has zero. Averages out.
I just genuinely love susan so much
Ooo I'm excited to try these textures together
Pan seared halloumi sounds so good just on its own lol
Lovely recipe, thank you for sharing
Susan Kim!!!!
I love haloumi. Thank you for this recipe
@@Jo3W3st There's goood and bad halloumi. It's supposed to taste salty, spongy, light and crunchy if fried.
@@Jo3W3st wow. Try again in the future if you get a standard kind. Minty cheese, no thanks.
This rice cake looks amazing!
Sounds delicious
I read haloumi, I watch, I eat.
We love Susan so much! Her recipes are always so amazing & her personality is so fun!
Awesome
never thought about searing rice cakes in a pan, got to try it now!
It was really good! I fried the rice cakes for a little too long though, they became slightly too hard. Or maybe I needed to soak them for longer idk
Thank you shared this recipe I like it very yummy and tasty food 😋
yeeees! susan is back!!!
Would love this right now
I hate Bon Appetit but I LOVE SUSAN! So excited to see this recipe!
Simple, flavourful, and interesting combo. Hard not to wanna make this.
Hallloumi bisheeeeeeeeeeeeeeeeeees, go Cyprus.
I'm making this immedietly!
Susan Kim with more iconic looks! Slay SK!
Amazing food 😋 thanks for share Darling 💓
PROMOTE SUSAN MORE SHE IS A LEGEND
I love Susan Kim! ❤️
Yummy! I want that shirt!
That looks soooo delicious though
Incredible recipe !!! Yummy !!! Tasty like my grandmother's !!!😋😋😋👍
What kind of shirt is that? I love it!
More Susan content!
I had no idea arugula leaves grew so big. I've been only using baby arugula this entire time and we had it in our garden
yummy
this is good classic BA content - a chef with personality, an interesting recipe, no politics, no fake quirks
Yay!
Nice video
I'm trying to place the logo on her shirt but I can't put my finger on what it is. Does anyone remember?
When is Andre Mack’s next video?!
Never knew you you had to rehydrate rice cakes! THIS is why we need ethnic specialists in BA…
Yo me neither 🥲 wish I did know lolll maybe wouldn’t have thought it unpleasant when I cooked it
shout out Queens SF
cute
I totally got distracted by that tall dark and lovely person working away in the background! who dat and where's her videos?
Bro you have more subscribers then THE ROCK
someone is trying to tempt Uncle Roger
😆😆
susan is so dope
Scleroderma?
I think it's not that halloumi just have a higher melting point, it's just that it's a firmer cheese that's not very melty. It's very similar to a very tradition white, briny, salty cheese we have in northeastern Brasil, called queijo de coalho.
remember when this channel was on top of the world?
Not even a recipe; throwing a bunch of stuff on top of each other is good enough to be a hidden gem bonus in a short blog post that had the purpose of actually educating people on a different unrelated topic
Why do americans always wants everything to be crispy?
I came for the rascism
👀👀👀
First…
This makes my stomach hungry! I will definitely have to try to make this.
This channel is dead
So, BA is now about extraordinarily obscure non-Western food and crappy fast food. Any legit Western European or traditional American cuisine is no longer allowed?
tried it with packing peanuts. tasted the same.