Bacon gochujangg tteok
4 rashers of bacon
250g fresh Korean rice cakes (tteok)
2 sprigs of Spring onion
2 tbspns Gochujangg
1/2 cup cabbage Kim Chi
1 tspn sesame oil
1 clove garlic
1 tbspn grated ginger
1 tbspn black or balsamic vinegar
2 tbspn Mirin
- I buy Jinmi Napa Cabbage Kim Chi if local fresh products are not available
- One of the best things about this dish is the toothy al dente texture the rice cakes take on in the bacon fat. For best effect use the flat disk style garaetteok rather than the tube tteok so that a greater surface area is fried.
- Use a large flat pan with as much surface area as possible for frying. Dice the bacon into small pieces and fry until the fat has rendered into the pan.
- You must use room temperature tteok for the crispy chewy fried texture to work, if you buy frozen rice cakes make sure to defrost before cooking.
- Pour the rice cakes into the pan, try to maintain a single cake depth with as many rice cakes as possible touching the bottom of the pan.
- Leave the rice cakes to turn slightly transparent before turning. Use an egg flip to turn the rice cakes, resist the urge to 'stir' them as this will activate the gluten and you are just as likely to end up with one sticky ball of rice cakes!
- Start to fry the eggs sunny side up at this stage, this should ensure that your eggs are fried at the same time the rest of the dish is complete.
- In a small bowl mix the gochujang, ginger, garlic and sesame oil plus 1 sprig of the spring onions diced.
- Add the gochujang mixture and kim chi to the pot then mix until the rice cakes are well covered. Taste 1 cake for texture and taste.
- Depending on the brands of gochujang and bacon you use this can be a quite salty dish. If desired add vinegar and Mirin until the dish is seasoned to your taste and cut through some of the salt and fat.
- Turn the rice cakes off the heat and then serve in a flat bowls
- Top with the fried eggs, remaining scallions (spring onions) and a sprinkling of sesame seeds.