Go Back
+ servings
A large bowl of stir fried rice cake with kimchi
Print Recipe
5 from 10 votes

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 Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main, Side
Cuisine: Asian, Korean
Servings: 4 Servings
Calories: 400kcal
Author: Joyce | Pups with Chopsticks


  • 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)


Toppings (Optional)



  • 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!


  • You can substitute pork shoulder for pork belly, bacon or any type of protein.


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