Appetizer: Korea – 바삭한 쌀 과자 ▶ Basakhan Sal Gwaja (Crispy Rice Bites)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 6 min

Additional 50 min

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 cups (400 g) cooked short-grain rice, chilled
1 tsp (5 ml) toasted sesame oil
1 / 4 tsp (1.25 ml) fine salt
3 tbsp (45 ml) neutral oil, for frying
1 small Korean or Asian pear, peeled and julienned
1 / 2 English cucumber, seeded and thinly sliced
2 tbsp (30 ml) unseasoned rice vinegar (for muchim)
1 tsp (5 ml) sugar
1 / 2 tsp (2.5 ml) kosher salt
1 tsp (5 ml) toasted sesame seeds, plus more for garnish
1 tsp (5 ml) finely grated fresh ginger
1 / 2 tsp (2.5 ml) gochugaru (Korean red pepper flakes), to taste
1 scallion, thinly sliced
1 tsp (5 ml) toasted sesame oil (for muchim)
2 tbsp (30 ml) mayonnaise or plain Greek yogurt
1 tsp (5 ml) gochujang
1 tsp (5 ml) unseasoned rice vinegar (for creme)
1 / 2 tsp (2.5 ml) honey
1 / 2 tsp (2.5 ml) soy sauce
1 / 4 tsp (1.25 ml) toasted sesame oil (for creme)
1 roasted nori sheet, finely crumbled
Small perilla leaves or microgreens, for garnish (optional)

Show original ingredient measurements

2 cups (400 g) cooked short-grain rice, chilled
1 tsp toasted sesame oil
1 / 4 tsp fine salt
3 tbsp neutral oil, for frying
1 small Korean or Asian pear, peeled and julienned
1 / 2 English cucumber, seeded and thinly sliced
2 tbsp unseasoned rice vinegar (for muchim)
1 tsp sugar
1 / 2 tsp kosher salt
1 tsp toasted sesame seeds, plus more for garnish
1 tsp finely grated fresh ginger
1 / 2 tsp gochugaru (Korean red pepper flakes), to taste
1 scallion, thinly sliced
1 tsp toasted sesame oil (for muchim)
2 tbsp mayonnaise or plain Greek yogurt
1 tsp gochujang
1 tsp unseasoned rice vinegar (for creme)
1 / 2 tsp honey
1 / 2 tsp soy sauce
1 / 4 tsp toasted sesame oil (for creme)
1 roasted nori sheet, finely crumbled
Small perilla leaves or microgreens, for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Mix the chilled rice with 1 tsp (5 ml) toasted sesame oil and 1/4 tsp (1.25 ml) salt. Press into a 3/4-inch (1.91 cm)-thick slab in a parchment-lined small pan; chill 20 to 30 minutes to firm.
Remove and cut the slab into 12 to 16 bite-size rectangles or squares.
Heat 3 tbsp (45 ml) neutral oil in a nonstick skillet over medium-high. Fry the rice pieces 2 to 3 minutes per side until deeply golden and crisp. Drain on a rack or paper towel.
Make the pear-cucumber muchim: Toss pear and cucumber with 1 tsp (5 ml) sugar and 1/2 tsp (2.5 ml) kosher salt; let sit 5 minutes, then drain off excess liquid. Add 2 tbsp (30 ml) rice vinegar, 1 tsp (5 ml) toasted sesame oil, grated ginger, gochugaru, 1 tsp (5 ml) sesame seeds, and scallion; toss and chill.
Make the gochujang creme: Whisk mayonnaise (or yogurt), gochujang, 1 tsp (5 ml) rice vinegar, honey, soy sauce, and 1/4 tsp (1.25 ml) toasted sesame oil until smooth.
Assemble: Dot each crispy rice bite with a small spoonful of gochujang creme. Top with a mound of pear-cucumber muchim. Sprinkle with crumbled nori and extra sesame seeds; garnish with perilla or microgreens if using.
Serve immediately while the rice is still crisp.

Mix the chilled rice with 1 tsp toasted sesame oil and 1/4 tsp salt. Press into a 3/4-inch-thick slab in a parchment-lined small pan; chill 20 to 30 minutes to firm.
Remove and cut the slab into 12 to 16 bite-size rectangles or squares.
Heat 3 tbsp neutral oil in a nonstick skillet over medium-high. Fry the rice pieces 2 to 3 minutes per side until deeply golden and crisp. Drain on a rack or paper towel.
Make the pear-cucumber muchim: Toss pear and cucumber with 1 tsp sugar and 1/2 tsp kosher salt; let sit 5 minutes, then drain off excess liquid. Add 2 tbsp rice vinegar, 1 tsp toasted sesame oil, grated ginger, gochugaru, 1 tsp sesame seeds, and scallion; toss and chill.
Make the gochujang creme: Whisk mayonnaise (or yogurt), gochujang, 1 tsp rice vinegar, honey, soy sauce, and 1/4 tsp toasted sesame oil until smooth.
Assemble: Dot each crispy rice bite with a small spoonful of gochujang creme. Top with a mound of pear-cucumber muchim. Sprinkle with crumbled nori and extra sesame seeds; garnish with perilla or microgreens if using.
Serve immediately while the rice is still crisp.