In One and Done, senior test kitchen editor Jesse Szewczyk uses one pan—like a Dutch oven, sheet pan, or cast-iron skillet—to make meals you’ll come back to again and again. Click here for even more one-pan meals.
Korean rice cakes are typically cooked in a simmering sauce, but this recipe bakes them in the oven, no boiling, precooking, or fussing required. While decidedly untraditional, the hands-off technique yields a perfectly chewy interior with a delightfully crisp outside. The rice cakes are paired with bok choy and kimchi that caramelizes and concentrates in the oven, infusing the rice cakes and veggies with an intense spicy-savory flavor. When shopping for rice cakes, search for the barrel shaped variety in lieu of the flatter, disk-like ones. The latter tend to burn in the oven and cook unevenly. Crowning the sheet pan with a slab of salmon turns the fuss-free recipe into a satisfying dinner that feeds a crowd, but if salmon isn’t your thing, feel free to swap in any large piece of flaky fish of your choice: Cod or halibut would both work great here.
Recipe information
Total Time
55 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Place a rack in bottom third of oven; preheat to 400°. Toss 8 garlic cloves, finely grated, 1½ lb. cylindrical Korean rice cakes (about 2½" long), thawed if frozen, one 16–24-oz. jar Napa cabbage kimchi, ½ tsp. crushed red pepper flakes, 3 Tbsp. oyster sauce, 2 Tbsp. toasted sesame oil, 1 Tbsp. vegetable oil, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt on a rimmed baking sheet until combined and evenly coated. Bake, tossing halfway through, until rice cakes are tender, 25–30 minutes.
Step 2
Meanwhile, toss 12 oz. baby bok choy, cored, cut into quarters through root ends, eighths if large, 1 Tbsp. vegetable oil, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, remaining 1 Tbsp. oyster sauce, and remaining 1 Tbsp. toasted sesame oil in a medium bowl to combine.
Step 3
Pour ½ cup water onto baking sheet with rice cake mixture and toss mixture to create a saucy consistency. Scatter bok choy mixture evenly over, then arrange one 1½–2-lb. piece skinless center-cut salmon fillet in the center. Drizzle with vegetable oil and season generously with salt. Bake until salmon is opaque in the center and flakes easily with a fork and bok choy is tender, 16–20 minutes.
Step 4
Meanwhile, cut 3 large scallions crosswise into 3"–4" pieces. Cut each piece in half lengthwise, then cut each piece in half again, or thirds if thicker, to create matchsticks. (If any scallions are particularly large, you can cut in half again. The aim is to make all of the pieces similar in size.) Place scallions in a large bowl of ice water and let sit 10 minutes. Drain and pat dry. (Alternatively, you can simply thinly slice the scallions and skip the soaking.)
Step 5
Remove baking sheet from oven; scatter scallions over salmon and rice cakes.
Recipe notes
Back to topSee Related Recipes and Cooking Tips
All the Recipes From *Bon Appétit*’s February Issue
We’ve got make-ahead breakfasts, a happy fridge salad, and one-pan dinners.
