Gochujang Rosé Geschnetzeltes with Pork and Rice Cakes

Method

1. If your rice cakes are hard or straight from the fridge, soak them in lukewarm water for 10 min to soften. Meanwhile cut the pork into strips 1 cm wide and 5 mm thick and season with the salt and pepper; slice the onion, thinly slice the garlic and cut the mushrooms 4 mm thick.

   Add in this stepSalt ¼ tspBlack pepper 1 pinch

2. Heat the oil in a frying pan over high heat (pan size · number of batches: 26 cm · 1×), spread out the pork and stir-fry each batch for 2 min until the outside turns pale and lightly golden. Set aside on a plate; it finishes cooking in the sauce.

   Add in this stepNeutral oil 1 tbspPork tenderloin or shoulder, thinly sliced 240 g

   high heat

3. Lower the heat to medium heat and cook the onion, garlic and mushrooms in the same pan for 3 min, until the onion is translucent and the mushrooms have softened.

   Add in this stepOnion ½Garlic cloves 2Button mushrooms 120 g

   medium heat

4. Turn the heat down to medium-low heat, add the gochujang, gochugaru and sugar and fry for 1 min. Frying the paste briefly in the oil takes away its raw edge and wakes up the aroma. Keep stirring, as it catches easily.

   Add in this stepGochujang (Korean chilli paste) 1 tbspGochugaru (Korean chilli flakes) ½ tspSugar 1 tsp

   medium-low heat

5. Pour in the milk and cream and stir until smooth, then add the drained rice cakes and the pork. Simmer over medium heat for 5 min, until the rice cakes are soft right through, the pork shows no pink at all and the sauce clings thickly to the rice cakes.

   Add in this stepKorean cylinder rice cakes (tteok) 200 gMilk 150 mlDouble cream 120 ml

   medium heat

6. Spoon into bowls, scatter generously with spring onion and serve at once. Rice cakes firm up as they cool, so eat it hot.

   Add in this stepSpring onion, sliced 1