Korean: Spicy Rice Cakes

By SharonE

From My Rice Bowl

Ingredients

• FOR SERVING:
• 1 package rice cakes (about 4 cups)
• 4 tablespoons canola oil, divided, plus more as needed
• 1 cup Fermented Chinese Mustard Greens, finely chopped
• 1 recipe Sweet and Spicy All-Purpose Sauce
• 1 cup water, divided
• 4 green onions (green parts only), thinly sliced
• FOR THE CHORIZO:
• 1 tablespoon rice vinegar
• 1 tablespoon soju
• 2 cloves garlic, finely chopped
• 2 tablespoons plus 1 teaspoon coarse Korean chili flakes
• 1 tablespoon hot smoked Spanish paprika (pimentón de la vera)
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground toasted cumin
• 1/2 teaspoon ground toasted coriander
• 1 pound ground pork

Details

Servings 4

Preparation

Step 1

1. SOAK THE RICE CAKES. Put the rice cakes into a large bowl, breaking them up as you go if they seem stuck together. Add water to cover and let sit for about 1 hour.

2. MAKE THE CHORIZO. In a small bowl, stir together the vinegar, soju, and garlic. Add the chili flakes, paprika, salt, pepper, cumin, and coriander, and stir until well blended. Transfer 2 tablespoons of this spice mixture to a large bowl and add the pork. (For spicier chorizo, you could add more spice mixture, but remember that the dish will be simmered in a chili paste– based sauce.) Using gloved hands— really, hands work best— blend the mixture until very well incorporated. Cover and refrigerate until ready to use. (You can make the meat mixture up to 3 days before serving and store in the refrigerator, covered, until you add it to the pan.)

3. COOK AND SERVE THE RICE CAKES. Drain the rice cakes. Decide whether you want to cook the dish in two batches by cooking in two pans at once, or by cooking in one pan, cleaning it out quickly, and repeating with the remaining ingredients. For cooking in one pan: Heat a large skillet or wok over medium-high heat. Add 2 tablespoons of the oil, then pat about half the chorizo into a ¾-inch-thick patty on one side of the pan. Add half the rice cakes to the rest of the pan, breaking up the rice cakes with your hands as you drop them in. (Depending on the size of your pan, you may need to add a bit more oil. There should be enough oil that you see it bubbling around the edges of the ingredients in the pan.) Cook for 3 minutes undisturbed, or until the chorizo is cooked on the bottom side and the rice cakes have begun to brown lightly. Turn all the ingredients, breaking up the rice cakes and chorizo a little with a wooden spoon and adding more oil, if necessary, to keep a thin layer across the bottom of the pan. Cook 3 minutes more. Add half the mustard greens, about half the sauce, and ½ cup of the water, stir to combine, and cook for another 3 to 5 minutes, or until the sauce has thickened, the chorizo is cooked through, and the rice cakes begin to separate from each other. Divide between two Asian-style noodle bowls and serve immediately, garnished with half of the green onions. Repeat with remaining ingredients.