K-arbonara Tteokbokki

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Tteokbokki blends really well with different types of sauce. This time, it's a creamy K-arbonara sauce (i know some of our Italian friends won't be happy about this hehe) and perfect for those who are looking for a mild version of the original red spicy tteokbokki.

Recipe:

200–250g tteokbokki rice cake 250ml milk
4 tbsp creme fraiche (or heavy cream)
2 tbsp grated parmesan cheese
120g bacon (or protein of your choice)
1/2 onion
1 garlic clove
1/4 broccoli salt pepper

1) Let the rice cakes sit in water (if they're coming straight from the freezer) for 20 minutes.
2) Slice garlic and onion. Chop broccoli into bite-sized pieces.
3) Blanch the chopped broccoli in boiling water for 30 seconds. Remove water and set it aside.
4) Heat a frying pan over medium heat and stir-fry the sliced garlic and onion.
5) Add bacon or protein of your choice and keep stir-frying for a few 1–2 minutes.
6) Add milk and creme fraiche. Stir well. Once it starts to boil, add the rice cakes and broccoli.
7) Let it cook for another 2–3 minutes until the rice cakes are done.
8) Add salt and pepper to your liking.

Enjoy ❤️
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