Mapo Ragù

1. Caramelize Onions

Heat up three tablespoons of neutral oil in a wok over medium heat. Add two large, peeled, and sliced onions to the warm oil with a pinch of kosher salt. Sauté the onions gently for 30 minutes, stirring occasionally, until they are caramelized and golden brown.

2. Cook Ground Pork

Add the ground pork to the caramelized onions in the wok. Break up the meat and cook it until it's no longer pink, about ten minutes.

3. Prepare Rice Cakes

If using, boil a pot of water and cook the frozen cylindrical rice cakes for three to five minutes until they're soft and chewy. Otherwise, prepare your accompaniment of choice according to package instructions.

4. Make the Sauce

To the wok, add chopped garlic and ginger to the onion and pork mixture, cooking until fragrant. Stir in the gochujang, low-sodium soy sauce, and brown sugar, adding a half to one cup of water to achieve the desired consistency. Optionally, add Sichuan peppercorns for a numbing effect.

5. Add Greens

Toss in a bunch of roughly chopped kale into the sauce. Let it wilt and cook down for about five minutes.

6. Combine and Serve

Integrate the rice cakes with the sauce or keep them separate if serving the ragù over rice, noodles, or pasta. Serve the Mapo Ragù and sprinkle thinly sliced scallions over the top.