Crispy-Chewy Rice Cake Stir-fry With Bacon, Peas and Lemon

4 servings

This quick stir-fry comes together in just over 30 minutes, so it feels very weeknight appropriate. Korean rice cakes, also known as garaetteok and often sold as “tteokbokki rice cake sticks,” can be found in most well-stocked Asian grocers. When sauteed in a pan, they get crispy on the outside and chewy on the inside. 12 ounces rice cake sticks, refrigerated or frozen 6 ounces bacon (about 6-8 slices), roughly chopped

2 cups roughly chopped cabbage 5 tablespoons olive oil (optional)

8 ounces (about 2 cups) snap peas, trimmed 4 cloves garlic, chopped finely

2 small shallots, chopped finely Kosher salt

5 small radishes, sliced thin

½ cup roughly chopped dill

¼ cup fresh lemon juice

2 teaspoons fish sauce

Crushed chile flakes, for serving

Soak rice cakes in cold water for 25 minutes, then drain and dry thoroughly.

While the rice cakes are soaking, heat a large saute pan over medium heat. Once hot, add the bacon and cook, stirring often (scraping the bottom of the pan so brown bits don’t stick), until golden and crispy, about 5-7 minutes. Transfer the bacon to a large bowl, drain and reserve the fat separately.

Turn up the heat to medium high and add 1 tablespoon of olive oil or bacon fat (chefs choice) back to the pan. Once it’s hot add the snap peas and sear until well-blistered on the bottom. Transfer to the bowl with the bacon. Add another 1 tablespoon olive oil or bacon fat to the pan and add the cabbage, garlic, shallot and a big pinch of salt. Saute, stirring often until the cabbage is wilted and the garlic and shallot are softened but not browned. Transfer to the bacon-pea bowl and wipe the pan clean.

Add 3 tablespoons of olive oil, or a mixture of olive oil and bacon grease, to the pan. Once hot, carefully place the rice cakes into the pan (in batches if it looks overly crowded) and let the bottom side sizzle and crisp until golden (about 5 minutes); gently flip the cakes so they can crisp on their other side, about 4-5 minutes longer. Then transfer back to the large bowl. Add the radish, dill, lemon juice, fish sauce and toss to coat. Season to taste with salt, a sprinkle of crushed chile flakes and serve.