This article originally appeared in the latest July edition of Foodie: The Future of Food. Read it here!
Prep Time: 30 mins
Cooking Time: 20 mins
- 500g rice cakes (ddukbokki, shaped like cylinders)
- 150g cooking chorizo
- ½ cup preserved mustard greens, chopped
- 1 onion, sliced
- 2 cups water
- 1/4 cup Korean hot pepper paste (gochujang)
- 3 cloves garlic, grated
- 2 tbsp soy sauce
- 1 tsp sugar
- 4 scallions, cut into 5 cm pieces
- 1 cup pea shoot greens (or other greens)
- 1/8 cup toasted pepitas
- fresh coriander to garnish, chopped
- Soak the rice cakes in water to soften them for at least 30 minutes.
- In a wok, sauté the chorizo with the onions and preserved mustard greens until browned.
- Add water, hot pepper paste, garlic, soy sauce, sugar and rice cakes and bring to boil. Reduce heat and simmer until the sauce has reduced and the rice cakes are soft. Add more water if the rice cakes begin to stick to the pan.
- Mix in scallions and greens. Garnish with coriander and pepitas and serve immediately.
Check out Sook to discover more of Mina Park's favourite Korean flavours.