Rice Cakes w Bacon (@eunaeemily)

Add bacon grease to wok and heat for a minute. Add 2 tbsp of gochujang and 2 tsp of fermented black bean paste. Fry for 2 mins. Stir well till thoroughly mixed.

Add the entire bag of rice cakes to the wok, using hands to separate any that are stuck. Mix so each piece is covered.

Add 3/4 cups of water and a couple little spurts of soy sauce. Give it a light stir, and then cover with a lid. Cook for 3 minutes, stirring in between.

Cook uncovered on medium low heat until the sauce reaches the consistency shown above.

Use kitchen scissors to cut up the bacon and stir into the rice cakes. Add green onions and cilantro.

Grind sichuan peppercorns in a mortar and pestle and add to rice cakes. (If you are sensitive to spice, I wouldn’t recommend adding since it is very spicy.)