Rice Cake Revelry with Málà Rosé Dukboki

Soak 5 g dried white wood ear mushrooms in cold water for about 20 minutes to soften them, then drain and set aside.

Thoroughly combine the gochugaru, sugar, minced garlic, green plum syrup and gochujang to make the sauce, and set aside.

Pan-fry the pork belly and season it with the salt. As it starts to cook, add the black pepper and the onion. Stir for about 1 minute, then add the Korean leek (daepa), 2 Shanghai pak choi (halved), the fish cakes, white cabbage and the softened wood ear mushrooms before the onion becomes too soft. Stir-fry for another 2 minutes.

Add the sauce from step 2, 1–2 tbsp málà paste (to suit your spice tolerance), 100 g wide glass noodles and 4 bunmoja (thick glass noodles) to the pan and mix everything together. Cook for a few more minutes, then add the rice cakes.

Once the sauce starts to thicken and coat the ingredients, add 200 ml double cream. Mix well, adding up to 240 ml water a little at a time if needed. Now you're ready to enjoy!