Rose Tteokbokki
Info
Chewy Korean rice cakes in a creamy gochujang and bacon sauce. Sprinkled with melty mozzarella and freshly grated Parmesan.Ingredients
Method
Ingredients
Sauce
- 2 tbsp Bart gochujang paste
- 1 tbsp sugar
- 1 tsp soy sauce
Main
- 1 tsp vegetable oil
- 4 slices back bacon, cut into small pieces
- ½ small onion, finely sliced
- 2 tsp Bart chopped garlic
- 2 spring onions, thinly sliced, green and white parts separated
- 350g Korean rice cakes, soaked for 10 minutes and drained
- 200ml double cream
- 50ml water
- 75g mozzarella, grated
- 1 tbsp Parmesan grated
Method
1. Mix the ingredients for the sauce in a small bowl.
2. In a medium frying pan heat the oil over a medium heat before adding the bacon. Fry for 2 minutes, stirring often, before adding the onion, chopped garlic, and the white part of the spring onion. Fry for a further 3-4 minutes until the onion is softened.
3. Add the gochujang sauce and mix well to combine before adding the cream and water.
4. Add the rice cakes and simmer gently until the rice cakes are softened but not overcooked or mushy, about 5 minutes.
5. Once the sauce has reduced sprinkle over the Mozzarella and continue to cook until just melted. Serve sprinkled with the green onion and Parmesan!
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