Spicy Korean Rice Cakes with Pork and Egg

Step 1

Soak the 1 lb rice cakes in warm water for 15 minutes while you prep. Separate the white and green parts of the 4 green onions, slice both.

Step 2

Boil the 2 eggs for 7 minutes, then transfer to ice water. Peel and set aside.

Step 3

Cut the 8 oz pork belly into bite-size pieces. Cook in a large skillet over medium-high until browned and crispy, about 8 minutes. Remove pork, leaving 1 tbsp fat in the pan.

Step 4

Lower heat to medium. Add the 3 minced garlic cloves and white onion parts, cook until fragrant, 1 minute. Stir in 3 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp honey, and 1 cup water. Bring to a simmer.

Step 5

Drain the rice cakes and add to the sauce. Simmer, stirring, until tender and sauce thickens, about 8 minutes. The sauce should coat the rice cakes like a glaze.

Step 6

Return the pork to the pan, add the halved eggs, and toss gently to coat. Cook 1 minute to warm through.

Step 7

Serve topped with the green onion greens and sesame seeds if you have them.