Korean Rice and Corn Pancakes from the Pan Recipe
Soft in the middle and slightly crispy on the edges, these pancakes are made from cooked rice, corn and cheese, fried in a pan. In Korea, simple rice snacks like this are often made from leftover rice from the previous day so that nothing goes to waste. The taste is reminiscent of a mix between potato pancakes and cheesy fritters, but with rice instead of flour.
These Korean-inspired rice pancakes are a clever way to use up leftover rice and turn it into a comforting, cheesy snack with a lightly crispy edge. They’re easy to adapt with extra vegetables or spice and appeal to both kids and adults.
Chef's tips
Use rice that has cooled and set a bit – it binds better than freshly cooked, hot rice. Wetting your hands before shaping the patties prevents the mixture from sticking. Fry over medium heat so the pancakes cook through without burning on the outside.
How to serve
Serve straight from the pan with soy sauce, a mayo–yogurt dip, or a spicy chili sauce. They pair well with a simple cucumber salad or kimchi for a more Korean-style meal.
Ingredients
- cooked rice preferably slightly sticky, can be from the previous day - 300 g
- canned corn drained - 120 g
- yellow cheese finely grated - 80 g
- egg - 1 piece
- wheat flour - 2 tablespoons
- chives chopped - 2 tablespoons
- salt - 0.25 teaspoons
- ground black pepper - 0.25 teaspoons
- vegetable oil for frying - 3 tablespoons
- soy sauce for serving, optional - 2 tablespoons
Preparation
- In a large bowl, mix together the cooked rice, drained corn, grated cheese, egg, flour, chopped chives, salt and pepper. The mixture should be sticky and easy to shape into small patties; if it is too runny, add a little more flour.
- Heat 1–2 tablespoons of oil in a large frying pan over medium heat.
- With wet hands, form small palm-sized patties from the mixture, flatten them slightly and place them in the hot oil.
- Fry the pancakes for 3–4 minutes on each side, until golden and slightly crispy on the edges. Add a little more oil for subsequent batches if needed.
- Transfer the fried pancakes to a plate lined with paper towels to drain excess oil.
- Serve hot, on their own or with a little soy sauce for dipping.
Storage
No storage information available for this dish.
I love making these whenever I have leftover rice in the fridge. They come together quickly, are very forgiving, and you can easily sneak in extra vegetables without anyone noticing.
