Spicy Korean Rice Cakes with Pork and Egg

Ingredients

• 1 pound rice cakes
• 8 ounces pork belly
• 3 tablespoons gochujang
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 3 cloves garlic
• 4 stalks green onions
• 2 large eggs

Instructions

1. 1

   Soak the 1 lb rice cakes in warm water for 15 minutes while you prep. Separate the white and green parts of the 4 green onions, slice both.

2. 2

   Boil the 2 eggs for 7 minutes, then transfer to ice water. Peel and set aside.

3. 3

   Cut the 8 oz pork belly into bite-size pieces. Cook in a large skillet over medium-high until browned and crispy, about 8 minutes. Remove pork, leaving 1 tbsp fat in the pan.

4. 4

   Lower heat to medium. Add the 3 minced garlic cloves and white onion parts, cook until fragrant, 1 minute. Stir in 3 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp honey, and 1 cup water. Bring to a simmer.

5. 5

   Drain the rice cakes and add to the sauce. Simmer, stirring, until tender and sauce thickens, about 8 minutes. The sauce should coat the rice cakes like a glaze.

6. 6

   Return the pork to the pan, add the halved eggs, and toss gently to coat. Cook 1 minute to warm through.

7. 7

   Serve topped with the green onion greens and sesame seeds if you have them.

Tools you’ll need

• large skillet
• pot for boiling eggs
• knife and cutting board
• measuring spoons

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