Cream tteokbokki (Korean rice cakes)
Ingredients (4 servings)
| tteokbokki (Korean rice cakes) |
200 g |
| Bacon (chunk) |
100 g |
| Onion (sliced) |
200 g |
| Eryngii mushrooms (King oyster mushrooms) (cut into bite-size pieces) |
100 g |
| Chinese cabbage (bite-size pieces) |
250 g |
| Asparagus (3 to 4 cm pieces) |
50 g |
| Olive oil |
1 Tbsp |
| Water |
500 ml |
| S&B Tasty White Stew Mix |
1/2 pack |
| Milk |
100 ml |
Directions
- Cut the bacon into pieces 3 to 4 cm long first and then into thin strips 7 to 8 mm wide.
Slice the onion and cut the mushrooms and Chinese cabbage into bite-size pieces. Cut the asparagus into pieces 3 to 4 cm long.
- Heat oil in a pot over medium heat, and stir-fry the bacon.
When the bacon is brown, add and stir-fry the onion, eryngii mushroom and Chinese cabbage.
Add water and simmer for 2 to 3 minutes.
- Turn off the heat, then stir in S&B Tasty White Stew Mix until it is melted, add milk and tteokbokki, and cook over medium heat.
Simmer while stirring until mixture becomes thick. Then, add the asparagus and bring to a boil.
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