Spicy Pork Bulgogi with Crispy Rice Cakes

Ingredients

• pork shoulder, thinly sliced500g
• Korean rice cakes (tteok), cylindrical200g
• gochujang (Korean red chili paste)2 tbsp
• soy sauce2 tbsp
• sugar1 tbsp
• sesame oil1 tbsp
• garlic, minced3 cloves
• ginger, grated1 tsp
• onion, sliced1 medium
• green onions, chopped2 stalks
• toasted sesame seeds1 tsp
• vegetable oil1 tbsp

Directions

1. 1

   In a bowl, combine gochujang, soy sauce, sugar, sesame oil, garlic, and ginger. Add pork slices and mix well. Let marinate for 15 minutes.

2. 2

   Meanwhile, soak rice cakes in warm water for 10 minutes to soften. Drain well.

3. 3

   Heat vegetable oil in a large skillet over medium-high heat. Add marinated pork and cook for 5-6 minutes until browned and cooked through. Remove pork from skillet and set aside.

4. 4

   In the same skillet, add rice cakes and cook for 3-4 minutes until they start to crisp and turn golden. Add onion and cook for 2 minutes until slightly softened.

5. 5

   Return pork to the skillet, add green onions, and toss everything together. Cook for 1-2 minutes until heated through and sauce coats the rice cakes.

6. 6

   Sprinkle with sesame seeds and serve hot with steamed rice and lettuce wraps if desired.