I discovered this spicy pork sausage & rice cake dish during my first visit to David Chang’s Momofuku Ssäm Bar restaurant in New York City, which had been on my short list for a long time. Although the legendary steamed buns were also excellent, it was this addicting dish that really stuck in my mind. I found the recipe online, but it took me a while to track down the exotic ingredients. Luckily my Korean neighbor helped advise me what to buy.
I did substitute the rice stick with precut rice cakes just to make things easier. I also used baby broccoli in place of hard-to-find Chinese vegetables, which was really perfect in the dish.
Here is David Chang’s recipe:
Spicy pork sausage & rice cakes
Amount Per Serving
Calories from Fat 319
% Daily Value *
Total Fat 36g
Saturated Fat 8g
Trans Fat 0g
Polyunsaturated Fat 15g
Monounsaturated Fat 10g
Total Carbohydrates 22g
Dietary Fiber 6g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- • ½ cup grape seed oil or other neutral oil
- • 3 large yellow onions, cut in half and thinly sliced
- • 2-1/2 teaspoons kosher salt
- • 1 pound ground pork
- • 2 very loosely packed cups (1-1/2 ounces) dried red chiles
- • 2 garlic cloves, thinly sliced
- • 2 tablespoons ssämjang (jarred Korean spicy fermented bean paste) or toban djan (the Chinese analogue to ssämjang)
- • 1 tablespoon Sichuan peppercorns
- • 1 tablespoon kochukaru (Korean chili powder)
- • 6 tablespoons of water
- • 1 tablespoon usukuchi (light soy sauce)
- • 1 tablespoon sugar
- • 2 cups sliced or coarsely chopped Chinese vegetables, such as Chinese broccoli or bok choy (I actually used baby broccoli)
- • 8 long cylindrical rice sticks, cut in 1 inch lengths (or 500 grams of precut rice cake)
- • 8 ounces silken tofu, drained
- • 1 cup sliced scallions, greens and whites
- • ½ cup packaged Chinese fried shallots
- 1. Heat 2 tablespoons of oil in a wide skillet over medium-high heat for about 2 minutes, and then add the onions and ½ teaspoon salt. Cook, stirring occasionally, until the onions start to take on color and begin to shrink in the pan, about 10 minutes. Turn the heat down to medium and cook for about 20 minutes longer, turning the onions over on themselves every 5 minutes or so, until golden, soft, and sweet.
- 2. In the meantime, heat 1 tablespoon of oil in another wide skillet over medium-high heat, and add ground pork. Cook for about 10 minutes or until it has just lost its raw pinkness (but not so long that it becomes brown or threatens to dry out), jabbing at the meat with the edge of the spoon to break it up. Transfer the pork to a bowl and set aside. Return the pan to the stove.
- 3. Add the remaining 5 tablespoons of oil to the pan, and heat the oil over medium heat for a minute. Add the dried chiles and warm them through in the oil for 1 minute until they’re fragrant. 4. Add the sliced garlic and cook, stirring, for just a minute to infuse the oil - do not burn or brown the garlic, as it will turn bitter in taste. Remove the pan from the heat and stir in the Korean chili bean sauce, Sichuan peppercorns, and kochukaru. Reserve until the onions are cooked.
- 5. Add the water, cooked onions, and pork to the pan with the chile sauce and stir to combine.
- 6. Stir in the soy, sugar, and remaining 2 teaspoons salt. You can continue preparing the dish at this point, or else cool the sauce and refrigerate it (for a few days) or freeze it (for a few weeks), if desired.
- 7. In the meantime, put a large pot of water on to boil and salt it well.
- 8. Bring the sauce to a simmer over medium heat and stir in the chopped greens. Cook them for 3 to 5 minutes, stirring occasionally, until the stems are just tender.
- 9. Drop the rice cakes into the boiling water and cook them for 2 to 3 minutes, until warmed through. Drain and add them to the pan with the pork sauce. Whisk the tofu until creamy and fluid and then stir it into the rice cake mixture.
- 10. Divide the rice cakes and pork mix among serving bowls, garnish each with some scallions and packaged fried shallots, and serve hot.