Spicy, tomato tangy, savory ground meat. It has become one of the WORC household’s staple instant meal accessorizers.
The zingy muse came from Korean rice cakes. The spice, the touch of sweet, the savory drool inducing rice cakes are highly addicting. Ever hit Momofuku’s Ssam Bar in New York and you’ll know exactly what I mean.
With that in mind, I started sautéing up my own concoction. Cooking by taste, touch, and smell I came up with this magic meat. I’ll use whichever ground meat I jonesing for, from ground pork to beef to chicken to turkey. Lamb would probably rock too, I just haven’t tried it yet. Grab Diane’s uber tasty chili sauce from the fridge, some tomato paste, garlic, shallots, fish sauce and green onions. Oh yeah, and a little sugar to sweeten the deal and diner is a breath away from being done.
After the meat is done, we’ll toss it over rice, if we happen to actually have rice cakes they go great, or toss it up with some noodles. Pile a bunch on some bread with some pickles and it makes a great Asian style sloppy joe. The variations are endless.
But to put an end to this post, here is one variation which is great for a party. Toss the meat mix with some Asian noodles then swirl up the coated noodles onto lettuce cups and top with Thai basil and serve. Double delicious.
*White boy qualifier – I hadn’t looked up any Korean rice cake recipes when I was coming up with the recipe. I’m not sure if the meat mix is similar or not to actual Korean rice cakes recipes. It was just my muse.
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Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.