Ingredients

(Makes 2 pancakes)

• 60 oz rice cake block (bot chien)
• 4 eggs (beaten)
• 8 tbsp oil
• 2 green onions (sliced thinly)

For the sauce:

• 2 tbsp soy sauce
• 1/2 tsp vinegar
• 1/2 tsp sugar
• 1 tsp sriracha (optional)

Procedure

1. Cut your rice cake block into thin rectangles (approximately 3 inches in length).

2. Bring a cast-iron skillet to high heat with 4 tbsp of oil.

3. Once the oil starts to smoke, add your rice cakes. Do not overcrowd the pan - you want them to be spaced apart and not touching. Do not touch the cakes once you put them into the pan or they will break.

4. After 5 minutes, the cakes should have a nice crust and color. Flip the rice cakes. Continue to cook them for another 5 minutes.

5. Add half of your beaten egg mixture (2 eggs) evenly in the skillet so it makes a nice thin layer between the rice cakes. Add half of your green onions.

6. Allow the base to form. Once you’ve noticed the egg has reached about 80% cooked, place a lid over the skillet to cook the top.

7. After 1-2 minutes, the egg should completely be cooked. You can remove the rice cake pancake from the skillet to a plate to cool. Repeat the process for the second pancake.

8. To make the sauce, combine all your sauce ingredients. Taste - you might have to add 1-2 tsp of water to help dilute the sauce if your soy sauce is very salty.

9. Serve your rice cakes hot with sauce. I like to add extra sriracha on mine for extra spice.