Spicy Rice Cakes

Ingredients

For Service - 1 package rice cakes (about 4 cups) (these are the thin, ovoid disks of glutinous rice stocked next to refrigerated noodles) - 4 tablespoons canola oil - 1 recipe sweet and spicy all-purpose sauce - 1 cup water - 4 green onions - 1 cup Fermented Chinese Mustard Greens, finely chopped

For the Chorizo: - 1 tablespoon rice vinegar - 1 tablespoon soju - 2 cloves garlic, finely chopped - 2 tablespoons plus 1 teaspoon course Korean chili flakes - 1 tablespoon hot smoked Spanish paprika - 3/4 teaspoon kosher salt - 1/2 teaspoon ground toasted cumin - 1/2 taespoon ground toasted coriander - 1 pound ground pork

Instructions

Soak the rice cakes. Put them into a large bowl, breaking them up as you go if they are stuck together. add water to cover and let sit for about an hour.

In a small bowl, stir together the vinegar, soju, and garlic. Add the chili flakes, paprika, salt, pepper, cumin, and coriander, and stir until well blended. Transfer 2 tablespoons of this rice mixture to a large bowl and add the pork. Mix up the spicy pork!

Heat a wok or skillet to medium-high heat. Drain the rice cakes, this should really be in two batches for the amounts laid above. Dump half the rice cakes and half the pork into the pan. The half pound of pork should be a 3/4 inch thick patty on one side of the pan, and the rice cakes should be on the other. There should be enough oil in the pan to see it bubbling around the ingredients. Cook for 3 minutes undisturbed, or until the chorizo is cooked on the bottom side and the rice cakes have begun to brown lightlyt.

turn all the ingredients, breaking up everything a little. Add more oil to keep it. Add mustard greens, about the laf the sauce, and about 1/2 cup of the water. Stir to combine, and cook for another 3 to 5 minutes, or until the rice has thickened, the chorizo is cooked through, and the rice cakes have begun to separate from each other.

Divide between two asian style noodle bowls and serve immediately, garnished with half the green onions. Repeat with the other ingredients.

Notes

From My Rice Bowl