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Rose Tteokbokki
Chewy Korean rice cakes in a creamy gochujang and bacon sauce. Sprinkled with melty mozzarella and freshly grated Parmesan.
Method
- Mix the ingredients for the sauce in a small bowl.
- 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.
- Add the gochujang sauce and mix well to combine before adding the cream and water.
- Add the rice cakes and simmer gently until the rice cakes are softened but not overcooked or mushy, about 5 minutes.
- Once the sauce has reduced sprinkle over the Mozzarella and continue to cook until just melted. Serve sprinkled with the green onion and Parmesan!
