Korean Rice Cakes (Ddukbokki) with Pork Belly and Cheddar | Saveur

Name: Korean Rice Cakes (Ddukbokki) with Pork Belly and Cheddar | Saveur
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

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Take classic spicy Korean rice cakes and lay on thick coat of oh-so-American cheese.

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Ingredients

1⁄2 cup <a href="https://www.saveur.com/article/recipes/ichiban-dashi-kelp-stock/">dashi</a>
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 <a href="https://www.saveur.com/spicy-pork-belly-recipe/">Spicy Sauteed Pork Belly</a>
1 cup roughly chopped kimchi
2 cups shredded mozzarella
2 cups shredded mild cheddar cheese