Name: Korean Rice Cake with Pork Belly
Ingredients: 30 pieces fresh rice cake (cylinder shaped); 15 finely sliced pork belly or bacon, cut into half; 2 tsp soy sauce; 2 tsp mirin; 1 tbsp sake; 1 tsp melted honey; 1 tsp gochujang

The Korean rice cake is made with non-glutinous rice flour with a soft, chewy and bouncy texture. With meat, a separate richness emerges

Korean Rice Cake with Pork Belly

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Ingredients

30 pieces fresh rice cake (cylinder shaped)
15 finely sliced pork belly or bacon, cut into half

Sauce

2 tsp soy sauce
2 tsp mirin
1 tbsp sake
1 tsp melted honey
1 tsp gochujang

Instructions

Mix sauce and set aside
Roll rice cake with pork belly. I am using the fresh rice cake and it is ready to use. If you are using frozen rice cake, you will need to rehydrate them (boil the rice cake to soften them up)
Pan fried until they are gold brown. You can either glaze with the sauce or dip it.