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Spicy Scalloped Rice Cakes

with Spicy Bulgogi Sauce β†’

This Korean twist on a classic brings a fiery kick


Stasia de Tilly, @kowloonbaby_

35 min
serves 3


  • heavy bottom pot
  • mixing bowl
  • baking dish


Spicy Bulgogi Sauce

Spicy Bulgogi Sauce


  • Omsom Korean Spicy Bulgogi Sauce
  • 1½ cup sliced rice cakes
  • 1 cup low moisture mozzarella cheese
  • ¾ cup milk
  • 1 tbsp. flour
  • 1 tbsp. butter (more for greasing the dish)
  • salt
  • pepper
  • 1 scallion stalk scallion
  • chili flakes (optional)

Serve with:

Enjoy it as an appetizer!


Let's get cooking:

  1. Start by making the béchamel: melt butter in a pan, add flour, and cook, stirring constantly for 2 minutes.
  2. Add ¾ cup of milk, salt, pepper, and chili flakes. Stir until thickens.
  3. Remove from heat and stir in ½ cup of low moisture mozzarella.
  4. Set a pot of well-salted water or chicken stock to boil and cook rice cakes for 1 minute. Drain and add to a bowl with Omsom starter and ¼ tsp. of salt. Incorporate a splash of hot water, mix, and allow to cool until it’s safe to handle.
  5. Grease a baking dish with softened butter or sesame oil.
  6. Place a thin layer of béchamel on the bottom and cover with a layer of rice cakes.
  7. Repeat until you run out of rice cakes and top dish off with remaining mozzarella.
  8. Broil for 5 minutes and garnish with sesame seeds and scallions. Enjoy!
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