Sticky Rice Cakes With Sausage and Greens

Preparation

1. Step 1

   Put the tteok in a medium bowl and add enough cool water to cover them. Run your fingers through the rice cakes to loosen any pieces that may be stuck together and allow them to soften for at least 20 minutes. (Rice cakes can be soaked in the refrigerator for up to 8 hours.)

2. Step 2

   Toss cucumber spears with 1 teaspoon kosher salt or ½ teaspoon fine salt in a colander and let drain in the sink.

3. Step 3

   Meanwhile, in a small bowl, whisk together the ketchup, miso, 1 teaspoon sesame oil and 1 cup water.

4. Step 4

   In a medium bowl, toss the drained cucumbers with the scallions, sesame seeds, rice vinegar and remaining teaspoon sesame oil.

5. Step 5

   Heat a large skillet over high until very hot. Add the sausage and spread in an even layer. Cook undisturbed until pieces start to brown, 9 to 10 minutes. Sprinkle with salt and pepper. Cook, stirring, to break into tiny bits and cook through. If the pan starts to darken too much, turn the heat down.

6. Step 6

   Push the meat to one side and add the onion to the sausage fat on the other side. Sprinkle with salt and pepper, and cook, stirring occasionally with the sausage, until the onion is translucent, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the ketchup mixture and allow the sauce to come to a simmer, about 2 minutes.

7. Step 7

   Drain the rice cakes. Turn the heat down to medium and add the rice cakes to the skillet, turning the rice cakes occasionally with a wooden spoon and scraping the bottom of the pan, until the sauce has reduced and the rice cakes are soft, glossy and well coated, about 8 minutes. Stir in the bok choy and add a tablespoon of water. Cook until the bok choy is tender, about 3 minutes, then remove from the heat.

8. Step 8

   Serve with the cucumbers on the side and chile crisp or hot sauce if you’d like and garnish with scallions.