Rosé's Tteokbokki.
Tteokbokki⏱ 15min👥 2 servings
Ingredients
- Nodul Miltteok (rice cake), 200g (soak for 30 minutes).
- 4 sheets of glass noodles (soaked for 30 minutes).
- 200ml of heavy cream.
- 200 ml of milk.
- 5 tablespoons of tomato sauce.
- 50g of bacon.
- 6 quail eggs.
- Vienna sausages, 6 pieces (sliced).
- 1.5 teaspoons of gochugaru (Korean chili powder).
- 0.25 teaspoon of capsaicin (adjust to taste).
- 0.5 teaspoon of curry powder.
- 0.25 teaspoon of salt.
- 1 tablespoon of sugar.
- 50g of mozzarella cheese.
- A pinch of parsley powder.
Instructions
1
Heat a pan over medium heat, then add the bacon and Vienna sausages to sauté and render their fat.
2
Add 5 tablespoons of tomato sauce and stir-fry together to enhance the flavor.
3
Combine 200ml of heavy cream, 200ml of milk, 1 tablespoon of sugar, 0.25 teaspoon of salt, and 0.25 teaspoon of capsaicin in a saucepan and bring to a boil.
4
Once it starts to boil, add 1.5 teaspoons of gochugaru (Korean chili powder), the soaked rice cakes, quail eggs, and 0.5 teaspoons of curry powder.
5
Add the soaked glass noodles and reduce the heat to low, then cook.
6
Add the mozzarella cheese and close the lid, then continue cooking for another 1 minute and 30 seconds.
7
Sprinkle with parsley powder and serve.
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