Sheet-Pan Salmon With Rice Cakes and Kimchi

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.