Korean Carbonara Tteokbokki
Difficulty
Servings
For 2
Ingredients
10.5oz Campbell’s
Carbonara Mushroom
Pasta Sauce
1 can
Milk
1/2 cup
Korean Rice Cake
2 packs (or Shanghai Rice Cake)
Bacon
50g (diced)
Onion
1 pc (sliced)
Mushroom
100g (if prefer)
Garlic
1 clove (sliced)
Seaweed
2 pcs (chopped and if prefer)
Egg Yolk
1 pc
Sweet Soya Sauce
1 tsp
Chili Sauce
2-3 drops (if prefer)
1
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.
2
Add rice cake, reduce to low heat and braise for 2 minutes with lid.
3
Add sweet soya sauce, chili sauce to Campbell’s Carbonara Mushroom Pasta Sauce and milk, mix well and boil.
4
Dish out, top with yolk and serve.
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