Stir-Fried Kimchi Rice Cakes
Easy to make and delicious, chewy stir-fried rice cakes recipe made with kimchi and thin slices of pork. Ready to eat in 15 minutes!
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1+1/2 cup kimchi ((roughly chopped))
- 1 small carrot ((cut into thin match sticks))
- 1 onion ((sliced))
- 1+1/2 cup rice cake ((frozen or fresh))
- 1 tbsp butter
- 1 lb pork shoulder or pork butt ((sliced))
- 1+1/2 tbsp soy sauce ((to marinate the pork))
- 1 tsp sesame oil
- 2 tsp mirin
- 5 tsp soy sauce
- 1 tsp hondashi dashi powder ((optional))
- 1 tbsp hot water
- sesame seeds
- green onions
- bonito flakes
Instructions
- 1
Slice the onions into thin slices and put aside
- 2
Julienne the carrots into matchsticks and put aside
- 3
Chop the kimchi and put aside
- 4
If you are using frozen rice cakes, put the rice cakes in a colander or strainer and run under hot tap water for 1 minute.
- 5
Slice pork and and add it to a small bowl.
- 6
Add 1 ½ tablespoons soy sauce to the pork slices, and mix well. Set it aside for later.
- 7
Add in a small bowl, mix together 1 teaspoon sesame oil, 2 teaspoons mirin, 5 teaspoons soy sauce, 1 teaspoon hondashi dashi powder (optional), and 1 tablespoon hot water and set it aside for later.
- 8
Set stove to medium-high heat and put some oil and 1 tablespoon butter into a frying pan
- 9
When the butter has melted and the pan is hot add in the pork and cook it until it the meat has been browned and cooked. (approximately 5 minutes)
- 10
Add in the kimchi, carrots and onions and cook for another 5 minutes
- 11
Add in the rice cakes and sauce then stir fry until the rice cakes are soft (approximately 3 minutes)
- 12
Garnish with toppings and enjoy!