Description
A delicious and quick recipe for Spicy Pork Rice Cakes that transform simple ingredients into a colorful feast.
Ingredients
Scale
- 950 g sliced rice cakes (tteok)
- 60 ml mirin
- 60 ml water
- 60 ml fermented chili paste (gochujang)
- 15 ml toasted sesame oil
- 15 ml soy sauce
- 210 g lean ground pork
- 40 ml vegetable oil
- 2 units red bell peppers, seeded and julienned
- 1 unit onion, thinly sliced
- 1 unit scallion, sliced
- 30 ml chopped fresh cilantro
Instructions
- Soak the rice cakes: Place the sliced rice cakes in a large bowl and cover them with cold water. Let them soak for about 35 minutes at room temperature.
- Whisk the sauce: In a separate bowl, combine mirin, water, gochujang, sesame oil, and soy sauce. Whisk until smooth.
- Heat the skillet: On high heat, add half of the vegetable oil to a non-stick skillet. Crumble the ground pork into the skillet.
- Cook the pork: Sauté the pork for 5-7 minutes, until it is lightly seared and crumbly.
- Add the vegetables: Toss in the sliced bell peppers and onions to the pork mixture. Stir-fry for about 6 minutes.
- Set aside the mixture: Remove the pork and vegetable mixture from the skillet and place it on a plate.
- Drain the rice cakes: Reserve 250 ml of the soaking water, then drain the rice cakes without rinsing them.
- Sauté the rice cakes: Wipe the skillet clean, then heat the remaining oil over medium heat. Add the drained rice cakes and stir gently for about 6 minutes.
- Simmer with water: Pour in the reserved soaking water and let it simmer gently while stirring for 4 minutes.
- Combine all ingredients: Return the sautéed pork and vegetables back to the pan. Add the mirin-gochujang sauce, stirring gently for 3-4 minutes.
- Garnish and serve: Sprinkle fresh scallions and cilantro on top just before serving.
Notes
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Spicy Pork Rice Cakes