[Cook] Stirred Fried Kimchi Rice Cake

Mother-in-law gave us some kimchi and rice cake to take http://www.eileenlikestoeat.com.  I had pork and tofu at http://www.eileenlikestoeat.com.  I remember this Korean dish with kimchi, pork, and tofu I had in restaurant.  Maybe I could add those ingredients together with rice cake?  The kimchi was http://www.eileenlikestoeat.commade.  It wasn't as strong/salty/spicy as store bought ones.  The taste was milder, but it was crunchier and fresher.  Since it was the kimchi that give the stirred fried rice cake its flavor, I thought I could add a little bit more Korean spicy chili bean paste to make it spicier.  Too bad I don't have any at http://www.eileenlikestoeat.com.  Also I think Korean people usually add green onion to their dishes, not cilantro.  But I only had cilantro in my fridge so that was what I used.  Dr. P said it tasted like a Korean Chinese dish.  haha....


Stirred Fried Kimchi Rice Cake


4 oz Pork, sliced
2 tablespoons + 1 teaspoon Soy sauce
1 tablespoon oil
1 teaspoon rice wine
1 teaspoon cornstarch
1 package Firm tofu, sliced
1 cup Kimchi
2 cup Rice cake
1/2 cup Water
Cilantro, chopped

1.  Marinate sliced pork with 1 teaspoon soy sauce, rice wine, and cornstarch for 20 minutes.

2.  Add oil to pan.  When oil is hot, add pork and cook till brown on all sides.  Place on a plate and set aside.

3.  Add tofu to the pan in a single layer with 2 tablespoon soy sauce.  Brown the tofu.

4.  Add kimchi, rice cake, and water to pan.  Stir everything together.  When the rice cake is almost done, add the pork back to the pan.

5.  Turn off heat and stir in chopped cilantro.

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