Main ingredients 🥩
rice cakegreen onionminced garlicpork bellyfish cakedried pollock soup blockbutter
Jung Ho-young's Dried Pollock Soup Rice Cake Stir-Fry
Chef Jung Ho-young's simple and unique rice cake stir-fry, where the rich umami of store-bought dried pollock soup block is intensely reduced into the rice cakes and finished with a savory butter finish.
🙋 Recommended for
- ⭐ Parents looking for a unique, savory snack alternative for children who don’t tolerate spicy food
- ⭐ Those wanting to create a rich, satisfying dish in just 10 minutes using instant soup blocks
- ⭐ Anyone eager to experience an unusual rice cake stir-fry where butter’s creaminess harmonizes beautifully with umami depth
Ingredients needed 🛒3 servings
- rice cake 300g
- green onion 1 stalk
- minced garlic 1 tablespoon
- pork belly 200g
- fish cake 2 pieces (160g)
- store-bought dried pollock soup block 4 pieces
- water about 680ml
- butter 30g
- vegetable oil a little
Recipe 🍳
- Chop green onion finely, and cut pork belly and fish cake into bite-sized pieces.
- Heat a pan and add a small amount of vegetable oil. Sauté minced garlic and chopped green onion until fragrant.
- Add the prepared pork belly to the pan, spreading it out so it doesn’t clump, and stir-fry together.
- When the pork starts to brown slightly, add the fish cake and gently mix until evenly combined.
- Pour in the 4 store-bought dried pollock soup blocks and 680ml of water, then bring to a boil over high heat.
- Once the broth comes to a boil, add the 300g rice cake and stir continuously to ensure the sauce coats the rice cake well.
- Continue simmering until the liquid reduces significantly and thickens into a sticky, pasta-like consistency.
- When most of the liquid has evaporated, add the 30g butter and stir gently using residual heat to melt and coat the rice cakes evenly.
- Heat oil in a pan and stir-fry minced garlic, green onion, pork belly, and fish cake in order.
- Add dried pollock soup block and water, bring to a boil, then add rice cake and cook until the sauce thickens.
- Once the sauce has mostly evaporated, add butter and mix well to finish.
Cooking tips 💡
- You can use any leftover pork cut, such as pork shoulder or brisket, instead of pork belly.
- The dried pollock soup block already contains sufficient salt, so avoid adding extra salt or soy sauce to maintain balance.
- The butter added at the end wraps around the umami of the dried pollock soup, softening its intensity and elevating the dish’s overall richness.
- If you prefer a spicy kick, add a spoonful of chili powder during cooking according to taste—it pairs perfectly.
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