Chopped Cheese & Beef Rice Cake Skillet
with Shredded Lettuce, Tomato & Gochujang Aioli
- Milk
- Eggs
- Soy
- Wheat
This Korean-American fusion dish transforms the classic bodega chopped cheese sandwich into a rice cake skillet. Ground beef and onion are seared with our savory Fry Seasoning, then simmered to tenderness with chewy rice cakes in a creamy sauce. It’s all topped with mozzarella and broiled until golden and melty, then garnished with crisp lettuce, fresh tomato, tangy ketchup, and spicy gochujang aioli for the perfect balance of comfort and heat.
Ingredients
1 unit
Baby Lettuce
½ ounce
Vidalia Onion Paste
20 ounce
Ground Beef
7 ounce
Korean Rice Cakes
1 tablespoon
Fry Seasoning
1 unit
Onion
4 tablespoon
Cream Cheese
(Contains: Milk)
1 cup
Mozzarella Cheese
(Contains: Milk)
1 unit
Ketchup
1 unit
Tomato
2 clove
Garlic
1 unit
Gochujang Aioli
(Contains: Eggs, Soy, Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
-
Adjust rack to middle position and preheat oven to high broil. Wash and dry produce.
-
Halve, peel, and dice onion into ½-inch pieces. Peel and mince garlic. Trim and discard root end from lettuce; dry thoroughly, then halve lengthwise and thinly slice crosswise into shreds. Dice tomato into ½-inch pieces.
-
Set aside ¾ cup water (1½ cups for 4 servings) for Step 4.
-
Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add beef*, onion, and garlic and cook, breaking up meat into pieces, until beef is cooked through and onion begins to soften, 4-6 minutes.
-
Season with salt and pepper.
-
Add Fry Seasoning and Vidalia onion paste to pan with beef mixture. Cook, stirring, until fragrant, 30-60 seconds.
-
Add rice cakes, reserved water, and cream cheese to pan. Stir to combine until cream cheese is incorporated.
-
Cook, stirring frequently, until rice cakes are tender and sauce has thickened, 3-4 minutes. TIP: If sauce is thickening too quickly before rice cakes are cooked, reduce heat to medium, adding a splash of water if needed.
-
Turn off heat.
-
Add half the mozzarella to pan; stir to combine. (If your pan isn’t ovenproof, transfer mixture to a baking dish now.)
-
Sprinkle remaining mozzarella over top. Transfer to middle rack of oven and broil until cheese is melted and lightly browned, 1-2 minutes.
-
Drizzle ketchup and gochujang aioli to taste over top of skillet. Sprinkle with lettuce and tomato. Serve family style directly from pan.
