Hoofdgerecht
Rosé Tteokbokki with Pancetta
30 minVoor 2Nutri-Score C€€
C
30 min
30 minRosé Tteokbokki with Pancetta
wat u nodig heeft
Ingrediënten
pancetta (diced)Vlees80 g
garlic (minced)Groente en fruit3 stukken
onion (finely chopped)Groente en fruit1 stuk
dashi stock (prepared)Voorraadkast250 ml- gochujangVoorraadkast30 g
tteokbokki rice cakes (soaked in warm water if firm)Granen300 g
heavy creamZuivel120 ml
parmesan (finely grated)Zuivel30 g
mozzarella (shredded)Zuivel80 g
black pepper (freshly ground)Kruiden en specerijen1 g
per portie
Voedingswaarden
713kcal
- Koolhydraten
- 88 g
- Eiwitten
- 21 g
- Vetten
- 31 g
wat u gebruikt
Keukengerei
Koekenpan
Steelpan
Rasp
stap voor stap
Bereiding
- Stap 1
Crisp the pancetta
- Heat a frying pan and add the diced pancetta.
- Fry until golden and the fat has rendered.
- Stap 2
Add garlic and onion
- Add the garlic and onion to the pan.
- Cook until softened and fragrant.
- Stap 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.
- Stap 4
Cook the rice cakes
- Add the rice cakes to the sauce.
- Simmer, stirring, until tender and the sauce coats them thickly.
- Stap 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.