- 4 ounces bacon, chopped
- 8 ounces Korean rice cake sticks, chopped into 2-inch lengths (thawed if frozen)
- 1/2 head Napa cabbage, roughly chopped (4 to 5 cups)
- 4 tablespoons gojuchang
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon Japanese seven spice powder (shichimi togarashi; optional)
- 4 tablespoons sliced scallions, for garnish
Heat a large, heavy skillet on low heat and add bacon. Fry until bacon is very crisp with several tablespoons of fat rendered into the pan, adding water if pan looks to dry. Bacon is ready when small soapy bubbles form around sides. Remove bacon pieces to drain on paper towels.
Increase heat to high. When fat begins to smoke, add rice cakes in a single layer. Let fry undisturbed for 15 to 20 seconds until a crust forms, then toss with an offset spatula to release cakes from pan. Fry until crusty on several sides, then set aside to drain on paper towels.
Let pan heat until smoking, then add cabbage and a very small pinch of salt. Cook, stirring frequently, until cabbage is just tender with plenty of blistered black spots.
Add 1 tablespoon water, gochujang, soy sauce, vinegar, and seven spice powder to pan. Stir to coat cabbage, then fold in rice cakes and bacon. Toss until coated with sauce, top with scallions, and serve immediately.