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!
Servings: 4 Servings
Calories: 400kcal
Ingredients
- 1 ½ cups kimchi (roughly chopped)
- 1 small carrot (cut into thin match sticks)
- 1 onion (sliced)
- 1 ½ cups rice cake (frozen or fresh)
- 1 tablespoon butter
Pork Marinade
- 1 lb pork shoulder or pork butt (sliced)
- 1 ½ tablespoon soy sauce (to marinate the pork)
Sauce
- 1 teaspoon sesame oil
- 2 teaspoon mirin
- 5 teaspoon soy sauce
- 1 teaspoon hondashi dashi powder
- 3 teaspoon hot water
Toppings (Optional)
- sesame seeds
- green onions
- bonito flakes
Instructions
Preparation
- Slice the onions into thin slices and put aside
- Julienne the carrots into matchsticks and put aside
- Chop the kimchi and put aside
- Chop the kimchi and put aside
- Put the rice cakes in a colander or strainer and run under hot tap water for 1 minute
- Slice pork and marinate in soy sauce for a few minutes
Stir Frying Everything Together
- Set stove to medium-high heat and put some oil and butter into a frying pan
- 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)
- Add in the kimchi, carrots and onions and cook for another 5 minutes
- Add in the rice cakes and sauce then stir fry until the rice cakes are soft (approximately 3 minutes)
- Garnish with toppings and enjoy!
Notes
- You can substitute pork shoulder for pork belly, bacon or any type of protein.
Nutrition
Serving: 1Serving | Calories: 400kcal | Carbohydrates: 77g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 591mg | Potassium: 345mg | Fiber: 4g | Sugar: 3g | Vitamin A: 88IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 2mg