Stir-Fried Kimchi Rice Cakes
A quick and easy stir-fried kimchi rice cakes recipe that’s satisfyingly chewy and sticky, packed with umami and smokey flavors.
Ingredients
Cooking Instructions
step 1
Marinate the slices of Pork Shoulder (1 lb) in Soy Sauce (1 1/2 Tbsp) for a few minutes.
step 2
While it's marinating, make the sauce: Combine Soy Sauce (1 2/3 Tbsp), Water (1 Tbsp), Mirin (2 tsp), Dashi Stock Granules (1 tsp), and Sesame Oil (1 tsp). Set aside.
step 3
Roughly chop up the Kimchi (1 1/2 cups) and set aside.
step 4
Put the Rice Cakes (1 1/2 cups) in a colander or strainer and run under hot water for 1 minute.
step 5
Set the stove to medium-high heat and melt Butter (1 Tbsp) in a frying pan. When the butter has melted and the pan is hot, add in the pork slices and cook them until it the meat has been browned.
step 6
Add in the kimchi, Carrot (1), and Onion (1), and cook for another 5 minutes.
step 7
Add in the rice cakes and sauce. Stir-fry until they're soft, about 3 minutes.
step 8
Serve in bowls, garnished with Sesame Seeds (to taste), Fresh Chives (to taste), Bonito Flakes (to taste).
