Esta es una exhibición prevé de cómo se va ver la receta de 'CARBONARA TTEOKBOKKI (RICE CAKES IN CREAM SAUCE)' imprimido.

Receta CARBONARA TTEOKBOKKI (RICE CAKES IN CREAM SAUCE)
by jason kim

CARBONARA TTEOKBOKKI (RICE CAKES IN CREAM SAUCE)

More Korean Food at www.facebook.com/mykoreaneats

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Korea Korean
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 1 lb garaetteok (rice cakes)
  • 1 lb samgyeopsal (pork belly strips; or pancetta or bacon)
  • ½ lb spaghetti noodles
  • 1½ cup of milk
  • 2 tbsp of flour (more if necessary)
  • ½ onion, chopped
  • 1 cup mushroom of your choice, diced
  • 4 cloves of garlic, minced
  • ¼ cup Parmesan cheese (use fresh if available)
  • 1 tsp black pepper
  • 1 tbsp gochugaru (red pepper flakes; optional)
  • Salt to taste

Direcciones

  1. In a large skillet or non-stick frying pan, cook the samygeopsal on low to medium heat until most of the fat is rendered and the meat is cooked through. Add onion, mushroom, and garlic, saute for a minute with the rendered fat.
  2. Meanwhile, cook spaghetti noodles in a separate pot with some salt.
  3. Using a mixing bowl or closed container, combine the flour and milk until thoroughly mixed. Pour the mixture into the skillet. If you want an extra thick and rich sauce, using heavy cream is recommended.
  4. Throw in the rice cakes and seasoning. Simmer until it becomes creamy, about 5 minutes. Lastly, add the cooked noodles, mix thoroughly, and transfer to a serving dish.