Ddukboki (spicy stir-fried rice cakes)
Gammy Dodger stashed this in Things that should get eaten
Yields about 2-3 servings
8-10 ounces of rice cakes (the cylindrical stick version) 4-6 ounces of fish cakes About 2 tablespoons of cooking oil 1/2 pound of ground pork 1 teaspoon salt 3 teaspoons of minced garlic 2 teaspoons of minced ginger 1/4 cup of kochujang (Korean red pepper paste) 5 stalks green onions, cut into 2-inch lengths 1/4 – 1/2 cup water 1 tablespoon roasted sesame seeds 2 teaspoons sesame oil
1 – If your rice cakes and fish cakes are frozen, soak them in water for about 20 minutes to thaw them out.
2 – Heat oil in a nonstick skillet over medium high heat. Add pork. Once the pork starts to brown, add the garlic, ginger, salt and green onions. Cook until pork is fully cooked and browned.
3 – Add kochujang and stir until pork is coated. Set aside.
4 – Drain the rice and fish cakes and transfer to a medium sized saucepan. Add enough water to cover. Bring to a boil.
5 – Meanwhile reheat the pork mixture over medium heat. With a slotted spoon, transfer rice and fish cakes to the skillet with pork. Do not throw the water out just yet. Add at least 1/4 cup of the reserved water to the skillet. Bring to a simmer and let cook for 2-3 minutes.
6 – Take off heat. Stir in sesame seeds and sesame oil
7 – Serve immediately.