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 tablespoons soy sauce (to marinate the pork)
Sauce
- 1 teaspoon sesame oil
- 2 teaspoons mirin
- 5 teaspoons soy sauce
- 1 teaspoon hondashi dashi powder (optional)
- 1 tablespoon 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
- 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.
Marinate the Pork
- Slice pork and and add it to a small bowl.
- Add 1 ½ tablespoons soy sauce to the pork slices, and mix well. Set it aside for later.
Make the Sauce
- 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.
Stir Frying Everything Together
- Set stove to medium-high heat and put some oil and 1 tablespoon 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.
