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Stir-fried rice cakes with tender pork slices and vegetables make a satisfying, protein-rich meal. A family dinner favorite with fresh, savory flavors.
Soak the rice cakes in warm water for 15 minutes if they are refrigerated or hardened, then drain and set aside.
Slice the pork shoulder thinly and marinate with 1 tbsp soy sauce, 0.5 tbsp sugar, half the garlic, and a pinch of ground black pepper. Let it rest for 10 minutes while you prepare the vegetables.
Cut the carrot into thin diagonal slices, shred the cabbage into bite-size pieces, julienne the onion, and slice the scallions into 2-inch lengths.
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the marinated pork and stir-fry for 2-3 minutes until the meat starts to brown but is still juicy.
Add the onion, carrot, and cabbage to the pan. Stir-fry for another 2 minutes, keeping the heat high and stirring constantly to prevent burning.
Add the soaked rice cakes and scallions. Pour in the remaining soy sauce, gochujang, remaining garlic, sesame oil, the rest of the sugar, and a dash of black pepper. Stir well, ensuring every piece is coated with the sauce.
Reduce heat to medium, add 2-3 tbsp water if needed to loosen the sauce, cover, and let cook for 3-4 minutes, stirring once or twice, until the rice cakes are soft and the pork cooked through.
Uncover and toss on high heat for an additional minute to combine flavors and lightly caramelize the ingredients. Serve hot.
