Mum had a craving for spicy korean rice cakes after our virgin visit to Doong Ji (more on that in a later post) and also, after tasting my 大姨’s home-cooked version of it. This post shall encapsulate my relatively successful 1st attempt at this dish.
I think the only pain point about chewing on korean rice cakes is well…the chewing. Unfortunately, my lack of patience for the rice cakes to “soak till soft” (can’t blame a hungry girl after a morning run!) took off some points from my little lunch project today. However, Mum was full of praise (VERY hard to come by) about the presentation and overall taste of the carb-load, goo-ey plate of red goodness. Her only gripe was “Boil the rice cakes longer! My jaw is aching.”
I did not try to reinvent the wheel by making the sauce from scratch. NTUC Finest carries a really great-tasting “sweet & spicy toppoki sauce”just for Ddukbboki fans. Its reallly spicy, tread with caution!
As for the pork marinade, I got my inspiration from this month’s issue of food&travel (pg 39). Really awesome recipe.
Without further ado..
- 200g pork – your favourite cut (sliced very thinly)
- 1 pack of korean rice cakes (about 650g)
- 1/3 cabbage (chopped finely)
- 2 medium onions, sliced
- 3 cloves of garlic, sliced
- 1 medium sweet potato (though on hindsight, i might swap this with a handful of dried mushrooms)
- 8-10 shiso leaves, finely sliced (alternative: sweet basil)
- oil for cooking
- toasted sesame seeds to garnish
- 2 packets of sweet & spicy toppoki sauce
- 1 tbsp soy sauce
- 2 garlic cloves, minced
- 1 tsp curry powder
- 1/2 tsp ginger powder
- 1 tbsp rice wine
- 1/2 tbsp sugar
- 1 tbsp sesame oil
- few dashes of pepper
- Marinate the sliced pork with the concoction of sauces/spices for an hour or more.
- Soak/boil the rice cakes till the chewiness is to your liking. (Definitely soak in boiling water for half an hour at least)
- Once the pork and rice cakes are ready for cooking: Heat up the wok with 2 tbsp of oil and fry the onions+garlic till the onions are wiltered
- Throw in the sweet potatoes
- Stir fry the pork and all its marinade till its cooked
- Throw in the cabbage and stir fry the ingredients till they are all fully cooked through (especially the sweet potatoes)
- Drain the rice cakes and add it into the wok. Toss everything around for an even consistency.
- Pour in the toppoki sauce and coat the ingredients evenly with it.
- Let it simmer in the wok for a couple of minutes
- Serve warm with toasted sesame seeds and probably a few chopped spring onions as garnish