Instructions

1. Soak the rice cakes: Put the rice cakes into a large bowl, breaking them up as you go if they seem stuck together. Add water to cover and let sit for about 1 hour. Meanwhile, make the sauce.
2. Make the sauce: In a medium bowl, place the chili paste, mirin, and sake and whisk to combine. Add the tamari or soy sauce, ginger, and garlic, and whisk again until smooth. Store in the refrigerator, covered, until ready to use.
3. Cook and serve the rice cakes: Drain the rice cakes. Decide whether you want to cook the dish in two batches by cooking in two pans at once, or by cooking in one pan, cleaning it out quickly, and repeating with the remaining ingredients.
4. For cooking in one pan in batches: Heat a large skillet or wok over medium-high heat. Add 2 tablespoons of the oil, then add 1/2 of the chorizo on one side of the pan and press into a 3/4-inch-thick patty. Add 1/2 the rice cakes to the rest of the pan, breaking up the rice cakes with your hands as you drop them in. (Depending on the size of your pan, you may need to add a bit more oil. There should be enough oil that you see it bubbling around the edges of the ingredients in the pan.) Cook undisturbed until the chorizo is cooked on the bottom side and the rice cakes have begun to brown lightly, about 3 minutes. Toss all the ingredients, breaking up the rice cakes and chorizo a little with a wooden spoon and adding more oil, if necessary, to keep a thin layer across the bottom of the pan. Cook 3 minutes more.
5. Add 1/2 the mustard greens, about 1/2 the sauce, and 1/2 cup of the water, stir to combine, and cook for another 3 to 5 minutes, or until the sauce has thickened, the chorizo is cooked through, and the rice cakes begin to separate from each other. Divide between two Asian-style noodle bowls and serve immediately, garnished with half of the green onions. Repeat with the remaining ingredients.
6. For cooking in two pans at once: Follow the above directions, but cook everything in 2 pans at the same time.