1 bunch lacinato kale (aka dinosaur kale), washed and stemmed (about 5 cups, packed)
1 lb frozen rice cakes
5 cloves garlic
½ lb ground pork
1 tbsp sesame oil
4 tbsp gochujang
2 tbsp soy sauce, preferably usukuchi or light
5 scallions
Instructions
Bring a large pot of lightly salted water to a boil
While the water is heating up, mince the garlic and chop the scallions into thin slices and set both aside.
When the water comes to a boil, put the stemmed kale in and cook until soft (about 4-5 min). Remove with a slotted spoon and refresh under cold running water. Drain, squeeze out the water, and coarsely chop. Set aside.
Bring the water back to a boil (or use a fresh pot of water).
Heat the sesame oil in a wok or deep skillet over medium heat, throw in the garlic and fry for 1 min. Then put in the ground pork and fry, using a wooden spoon to break up the pork, until cooked thoroughly.
While the pork is cooking, throw the rice cakes into the boiling water and allow them to soften up (about 3-4 min). Use chopsticks to check whether they are done (you should be able to readily squeeze them).
Add 3 tbsp of the gochujang to the pork, stir well and fry for another 3-4 min. Add the kale and mix well.
Once the rick cakes are done, drain and refresh under cold running water, and add them to the pork/kale mixture.
Turn up the heat to medium-high, and stir in the soy sauce and remaining tablespoon of the gochujang and mix well. Cook for another 2-3 min, stirring. Adjust the spiciness and salt by adding more gochujang and soy sauce, respectively.
Sprinkle scallions on top and serve.
Recipe by Oishii Rasoi at https://www.oishiirasoi.com/korean-rice-cakes-with-kale/