Name: Salt-and-Pepper Pork With Crispy Rice Cakes
Yield: 4 Servings
Ingredients: 8 oz. Korean rice cakes; 2 Tbsp. (or more) vegetable oil; 8 oz. ground pork, turkey, or chicken; 1 (2") piece ginger, peeled, finely chopped; 2 garlic cloves, thinly sliced; 4 scallions, white and pale green parts only, thinly sliced; Kosher salt, freshly ground pepper; 2 Tbsp. unsalted butter, cut into pieces; 1 Tbsp. soy sauce; 1 tsp. toasted sesame oil

browned ground pork and crispy rice cakes topped with scallions

Photo by Laura Murray, Food Styling by Susie Theodorou

You’ll find Korean rice cakes in all shapes and sizes—from long cylinders to thin oblong rounds. While their flavor does not change according to shape, textures do. Thin rice cakes work well for this stir-fry, as they quickly absorb flavors and soften into crispy, chewy coins.

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