Plato principal
Rosé Tteokbokki with Pancetta
30 minPara 2Nutri-Score C€€
C
30 min
30 minRosé Tteokbokki with Pancetta
receta de
Tiny Grandma
@tiny_grandmom
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
pancetta (diced)Carne80 g
garlic (minced)Frutas y verduras3 piezas
onion (finely chopped)Frutas y verduras1 pieza
dashi stock (prepared)Despensa250 ml- gochujangDespensa30 g
tteokbokki rice cakes (soaked in warm water if firm)Cereales300 g
heavy creamLácteos120 ml
parmesan (finely grated)Lácteos30 g
mozzarella (shredded)Lácteos80 g
black pepper (freshly ground)Especias1 g
por ración
Nutrición
713kcal
- Carbohidratos
- 88 g
- Proteínas
- 21 g
- Grasas
- 31 g
lo que usará
Utensilios
Sartén
Cazo
Rallador
paso a paso
Preparación
- Paso 1
Crisp the pancetta
- Heat a frying pan and add the diced pancetta.
- Fry until golden and the fat has rendered.
- Paso 2
Add garlic and onion
- Add the garlic and onion to the pan.
- Cook until softened and fragrant.
- Paso 3
Build the rosé sauce
- Pour in the dashi and stir in the gochujang until dissolved.
- Add the cream and let the sauce thicken slightly.
- Paso 4
Cook the rice cakes
- Add the rice cakes to the sauce.
- Simmer, stirring, until tender and the sauce coats them thickly.
- Paso 5
Finish with cheese
- Stir in the grated parmesan and season with black pepper.
- Scatter the mozzarella on top and let it melt before serving.