Korean Carbonara Tteokbokki
Korean Rice Cake
2 packs (or Shanghai Rice Cake)
1 pc (sliced)
100g (if prefer)
1 clove (sliced)
2 pcs (chopped and if prefer)
Sweet Soya Sauce
2-3 drops (if prefer)
Add some oil on a pot. Stir fry bacon, garlic and onion over medium heat until onion turned transparent. Add mushroom to braise for 2 minutes with lid.
Add rice cake, reduce to low heat and braise for 2 minutes with lid.
Add sweet soya sauce, chili sauce to Campbell’s Carbonara Mushroom Pasta Sauce and milk, mix well and boil.
Dish out, top with yolk and serve.
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