Spicy Pork Sausage & Rice Cakes
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Author: Robin Status: published Published: Nov 06,2011 license cc-by-sa tags: recipe, recept, Momofuku, kleefrijst sticks, sticky rice cakes, Tteok, Mapo Tofu, dduk, Spicy Pork, ddeog, ddeock, Korean rice cakes, Hot and spicy rice cake, thuck, David Chang, tteokbokki, rijstplakjes, niangao, duk, ddeok, 떡, 年糕, Rice Cakes, / 떡볶이, dduk bok ki, rijstcake, rice cake, ddukbokkie, dduk bok kee, tuck bok key,
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Share on TwitterIt doesn't look very tasty, it looks like the sauce has split, the colors are dull, but it tastes great! I was a bit surprised about that as I was doubting it a little bit while cooking it. When I tasted the sauce (after a lot of work, mainly because I boned and minced a pork shoulder and decided to use the lot for this recipe) I was disappointed it just tasted like "mapo tofu sauce". And I think I might make it differently next time, but adding the rice cakes and the creamed silken tofu did work. It's not a subtle dish and if you're the kind of person who can only stand half a chili in your food, it definitely is not your dish, but I kind of loved it. It's perfect for a winter's day, when you're cold and hungry.
I only skipped the fried shallots. The rest I did pretty much according to the original recipe. Oh, and I picked out the dried chiles before serving as you're not supposed to eat them anyway.
Spicy Pork Sausage & Rice Cakes
From: Momofuku Cookbook
Serves 4 – 6
½ cup peanut oil
3 large onions, cut in half and thinly sliced
2 ½ t kosher salt
1 pound ground pork (454g)
2 very loosely packed cups dried red chillies
2 garlic cloves, thinly sliced
2 T chilibeansauce (toban jiang)
1 T sichuanpeppercorns
1 T kochukaru (Korean chilli powder)
6 T water
1 T usukuchi (Japanese light soy sauce)
1 T sugar
2 cups sliced Chinese broccoli (gai-lan)
1 packet of rice sticks
8 ounces silken tofu (225g)
1 cup sliced scallions, greens and whites
½ cup packaged Chinese fried shallots
1. Heat 2 T of the oil in a wide frying pan set over medium-high heat. Once the oil is hot, a minute or two, add the onions with ½ t salt. Cook stirring now and then until the onions start to colour and shrink, around 10 minutes. Reduce heat to medium and cook the onions for around 20 mintues more, turning them over on themselves every 5 minutes or so, until golden and sweet.
2. Meanwhile heat another T of oil in a wide frying pan set over medium-high heat. Once the oil is hot add the meat and cook, breaking it up with a spatula or spoon, for around 10 minutes just until the meat looses it pink rawness. Transfer the meat to a bowl and put the pan back on the stove.
3. Add the 5 remaining T of oil to the pan and turn the heat down to medium and let the the oil heat up for a minute. Add the dried chillies to the pan and warm through for a minute until fragrant. Add the garlic and cook, stirring, for a minute to infuse the oil with its flavour. Remove the pan from the heat and stir in the chilli bean paste, szechuan peppercorns, chilli powder. Set aside until the onions are finished cooking.
4. Add the water, cooked onions, and pork to the pan with the chilli sauce and stir to combine. Add the sugar, soy and the remaining 2 t salt and stir in. You can cool and refrigerate (few days) or freeze (few weeks) the sauce at this point, if needed.
5. Meanwhile put a large pot of water onto boil and salt well.
6. Bring the sauce to a simmer over medium heat and add in the chopped greens. Cook for 3 to 5 minutes stirring occasionally until tender.
7. Add the rice cakes to the boiling water and cook for 2-3 minutes and warmed through. If using the thin sliced rice cakes these only take 30 seconds in the boiling water. Drain and add to the pan with the pork. Whisk the tofu until creamy then stir into the pork mixture. (see what this creamy silken tofu looks like: here )
8. Divide between serving bowls and top with scallions and fried shallots and serve immediately.
