Step 1
Place 1 lb. sliced Korean rice cakes in a medium bowl; pour in cold water to cover. Let sit 10 minutes. Drain, reserving 1 cup rice cake soaking liquid.
Step 2
Heat 1 Tbsp. vegetable oil in a large skillet with a lid over medium-high. Cook 1 lb. ground pork, undisturbed, until browned underneath, about 5 minutes. Break up meat with a wooden spoon and continue to cook, stirring and breaking up into large pieces, until browned all over but still pink in places, about 2 minutes more.
Step 3
Add 3 scallions, white and pale green parts thinly sliced, one 2″ piece ginger, peeled, finely chopped, and 5 garlic cloves, finely chopped; cook, stirring, until softened, about 2 minutes. Add ¼ cup red curry paste and cook, stirring, until paste is fragrant and slightly darkened and beginning to stick to bottom of pan, about 3 minutes. Add 3 medium red and/or yellow bell peppers, cut into 1″ pieces, and stir to coat.
Step 4
Stir in 1 Tbsp. fish sauce, 1 Tbsp. unseasoned rice vinegar, and 1 tsp. honey, scraping up any browned bits. Add rice cakes, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and reserved rice cake soaking liquid; stir to combine. Bring to a simmer, cover, and cook, stirring occasionally, until rice cakes are softened, about 5 minutes. Uncover and cook, stirring, until sauce is thickened, about 2 minutes. Remove from heat. Taste and season with more salt if needed.
Step 5
Divide stir-fry among shallow bowls. Top with 3 dark green scallion tops, thinly sliced.
