Korean Rice Cakes (Ddukbokki) with Pork Belly and Cheddar
Take classic spicy Korean rice cakes and lay on thick coat of oh-so-American cheese.
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Cooking tools:
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Paper towel
- Wok
- Stove
- Spatula
- By-13-inch baking dish
- Cooling rack
- Chef's knife
- Cutting board
- Grater
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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