INGREDIENTS
1 lb
pork shoulder or pork butt (sliced)
1 1/2 cups
kimchi
1
small carrot (cut into thin match sticks)
1
onion (sliced)
1 1/2 cups
rice cake (frozen or fresh)
1 1/2 tbsp
soy sauce (to marinate the pork)
1 tbsp
butter
1 tsp
sesame oil
2 tsp
mirin
5 tsp
soy sauce
1 tsp
dashi powder
3 tsp
hot water
sesame seeds
green onions
bonito flakes