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Spicy Rice Cake with Chorizo

Prep Time 1 hour 15 minutes
Cook Time 20 minutes
Servings 4 servings

Ingredients

Sauce

  • ½ cup gochujang
  • ½ cup mirin
  • ½ cup sake
  • 3 tbsp tamari
  • 1 tsp ginger finely grated
  • 1 tsp garlic minced

4 tbsp canola oil, divided plus some extra as needed

2 lbs rice cakes

1 lb chorizo

1 bunch lacinato kale, chopped

1 cup pickled radish, sliced

1 cup water, divided

3 green onions, thinly sliced

Sesame seeds, optional

Instructions

  1. Soak your rice cakes in a large bowl of water for an hour. Make sure to break apart the rice cakes, so they aren’t stuck together in clumps.

  2. For the sauce, whisk together gochujang, mirin, and sake in a medium bowl. Add the tamari, ginger, and garlic, then whisk until you have a nice smooth sauce.
  3. Drain the water from your rice cakes.
  4. For cooking, you’ll want to do two batches in your skillet/wok to ensure that you have a nice even layer of rice cakes and chorizo when cooking. Heat up your wok over medium heat. Add 2 tbsp of oil and half the chorizo on one side of the skillet. You want to leave your chorizo in a patty, so that one side will brown first. Add half the rice cakes in an even layer around your chorizo patty. Let cook for 3 minutes or until your chorizo starts to brown. (Make sure that there is enough oil in your pan so that there is always an even layer. Add more as needed).
  5. After 3 minutes, break apart chorizo and rice cakes with a wooden spoon and toss them together. Cook for another 3 minutes, add more oil as needed.
  6. Add half the kale, radish, and sauce, along with ½ cup water. Stir until well combined. Cook for another 5 minutes or until the sauce thickens.
  7. Top with the green onions and some sesame seeds before serving.
  8. Repeat steps 4 - 7 with remaining ingredients.