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Korean Rice Cakes Ddukbokki with Pork Belly and Cheddar
Ingredients
- 1⁄2 cup dashi
- 3 tbsp. gochujang (Korean red chile sauce)
- 3 tbsp. rice syrup or light corn syrup
- 1 tbsp. Korean red pepper flakes
- 1 tbsp. soy sauce
- 1 tbsp. mirin
- 1 tbsp. sugar
- 2 cloves garlic, minced
- 2 cups frozen rice cakes, soaked and refrigerated overnight
- 2 tbsp. vegetable oil
- 3⁄4 cup kamaboko (Japanese fish cakes), cut into 1-inch pieces
- 1⁄2 cup julienned carrots
- 1⁄2 cup thinly sliced green cabbage
- 1⁄2 cup thinly sliced yellow onions
- 2 cups Spicy Sauteed Pork Belly
- 1 cup roughly chopped kimchi
- 2 cups shredded mozzarella
- 2 cups shredded mild cheddar cheese
Instructions
Korean Rice Cakes (Ddukbokki) with Pork Belly and Cheddar serves 8 original recipe by Saveur.
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