Spicy Pork Sausage & Rice Cakes

shop.momofuku.com

Brian Kern

½ cup grapeseed or other neutral oil

3 large yellow onions, cut in half and thinly sliced

2 ½ teaspoons kosher salt

1 pound ground pork

2 very loosely packed cups (1 ½ ounces) dried red chiles

2 garlic cloves, thinly sliced

2 tablespoons toban djan (jarred Chinese fermented bean and chile sauce) or ssämjang (the Korean analogue to toban djan)

1 tablespoons Sichuan peppercorns

1 tablespoon gochugaru (Korean chile powder)

6 tablespoons water

1 tablespoon usukuchi (light soy sauce)

1 tablespoon sugar

2 cups sliced or coarsely chopped Chinese vegetables, such as Chinese broccoli or bok choy

8 long cylindrical rice sticks, cut into 1-inch lengths

8 ounces silken tofu, drained

1 cup sliced scallions, greens and whites

½ cup packaged Chinese fried shallots

Directions at shop.momofuku.com

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