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Rosé Tteokbokki with Pancetta
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Rosé Tteokbokki with Pancetta

30 minServes 2Nutri-Score C€€
from @tiny_grandmom1 import0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • pancetta (diced)Meat80 g
  • garlic (minced)Produce3 pieces
  • onion (finely chopped)Produce1 piece
  • dashi stock (prepared)Pantry250 ml
  • gochujangPantry30 g
  • tteokbokki rice cakes (soaked in warm water if firm)Grains300 g
  • heavy creamDairy120 ml
  • parmesan (finely grated)Dairy30 g
  • mozzarella (shredded)Dairy80 g
  • black pepper (freshly ground)Spices1 g

per serving

Nutrition

713kcal

Carbs
88 g
Proteins
21 g
Fat
31 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Saucepan
  • Grater

step by step

Method

  1. Crisp the pancetta

    • Heat a frying pan and add the diced pancetta.
    • Fry until golden and the fat has rendered.
    Step 1

  2. Add garlic and onion

    • Add the garlic and onion to the pan.
    • Cook until softened and fragrant.
    Step 2

  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.
    Step 3

  4. Cook the rice cakes

    • Add the rice cakes to the sauce.
    • Simmer, stirring, until tender and the sauce coats them thickly.
    Step 4

  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.
    Step 5
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