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)
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!
- 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