Kimchi Rice Patties with Spicy Edamame

In a medium saucepan, combine water, rice, and 1/4 teaspoon of salt. Bring to a rolling boil over high heat. (2 minutes)

Reduce heat to low, cover, and simmer gently until all the water is absorbed and the rice is tender. (15 minutes)

Remove from heat and let stand, covered, to steam. (10 minutes)

Transfer cooked rice to a large bowl and allow to cool slightly. (30 minutes)

While the rice cools, prepare your workstation by lining a baking sheet with parchment paper. This will prevent the patties from sticking.

To the cooled rice, add the kimchi, flour, egg, and the remaining 1/4 teaspoon of salt. Gently mix with your hands until just combined, being careful not to overwork the mixture.

Divide the rice mixture into 8 equal portions. Shape each portion into a patty, approximately 1/3 cup each. Place the formed patties on the prepared baking sheet.

In an extra-large nonstick skillet, heat 1 tablespoon of vegetable oil over medium-high heat until shimmering.

Carefully place 4 rice patties in the hot skillet, ensuring not to overcrowd the pan. Cook until golden brown and crispy on the bottom, then flip and cook the other side. (8 minutes)

Repeat with the remaining 1 tablespoon of oil and the remaining 4 patties.

While the patties are cooking, steam the edamame according to package directions. Once cooked, drain well and transfer to a mixing bowl.

Add the chili oil and soy sauce to the edamame. Toss gently to coat evenly.

In a small bowl, whisk together the mayonnaise, gochujang, and rice vinegar until smooth and creamy.

Serve the crispy kimchi rice patties immediately with the spicy edamame and a generous dollop of the gochujang aioli. Garnish with sliced green onions for a pop of freshness.