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.
Ingredients needed 3 servings
Recipe
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.
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.
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