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