35 min
Hands-on time
+ 1 hr soaking or marinating first
EasyDifficulty
6 stepsSteps
Method
- 1 Soak the rice cakes in cold water for 1 hour, then drain.
- 2 Fry the chunjang paste in oil over low heat for 5 minutes, then drain off the oil to remove the bitterness of the raw paste.
- 3 Sauté diced pork with onions and zucchini for 8 minutes.
- 4 Pour in the fried sauce, stir for 4 minutes, then add 250 ml of water.
- 5 Add the rice cakes and cook for 8 minutes until they are soft and chewy.
- 6 Mix cornstarch to thicken the sauce, then drizzle with sesame oil and sprinkle with shredded cucumber.