Stir-Fried Kimchi Rice Cakes

Ingredients

• 1 1/2 cups kimchi ((roughly chopped))
• 1 small carrot ((cut into thin match sticks))
• 1 onion ((sliced))
• 1 1/2 cups rice cake ((frozen or fresh))
• 1 tablespoon butter
• 1 lb pork shoulder or pork butt ((sliced))
• 1 1/2 tablespoons soy sauce ((to marinate the pork))
• 1 teaspoon sesame oil
• 2 teaspoons mirin
• 5 teaspoons soy sauce
• 1 teaspoon hondashi dashi powder ((optional))
• 1 tablespoon hot water
• sesame seeds
• green onions
• bonito flakes

Instructions

1. 1

   --- Preparation ---

2. 2

   Slice the onions into thin slices and put aside

3. 3

   Julienne the carrots into matchsticks and put aside

4. 4

   Chop the kimchi and put aside

5. 5

   If you are using frozen rice cakes, put the rice cakes in a colander or strainer and run under hot tap water for 1 minute.

6. 6

   --- Marinate the Pork ---

7. 7

   Slice pork and and add it to a small bowl.

8. 8

   Add 1 ½ tablespoons soy sauce to the pork slices, and mix well. Set it aside for later.

9. 9

   --- Make the Sauce ---

10. 10

    Add in a small bowl, mix together 1 teaspoon sesame oil, 2 teaspoons mirin, 5 teaspoons soy sauce, 1 teaspoon hondashi dashi powder (optional), and 1 tablespoon hot water and set it aside for later.

11. 11

    --- Stir Frying Everything Together ---

12. 12

    Set stove to medium-high heat and put some oil and 1 tablespoon butter into a frying pan

13. 13

    When the butter has melted and the pan is hot add in the pork and cook it until it the meat has been browned and cooked. (approximately 5 minutes)

14. 14

    Add in the kimchi, carrots and onions and cook for another 5 minutes

15. 15

    Add in the rice cakes and sauce then stir fry until the rice cakes are soft (approximately 3 minutes)

16. 16

    Garnish with toppings and enjoy!