Who would have thought that Korean rice cakes could be used as an alternative to Italian pasta? This bizarre fusion dish is utterly addicting and satiating. The chewy rice cakes make for an amazing base for the extra creamy sauce to blanket over. So if you need a new way to spice up your ordinary spaghetti carbonara, run to your local Korean supermarket now and stock up on packs of rice cakes instead!
Recipe
Yields 4-5 servings
~ Ingredients ~
1 pack Korean rice cakes
1 tbsp olive oil
3 cloves garlic, minced
½ onion, minced
1 cup or 250 mL all-purpose cream
1 cup or 240 mL milk
Salt and pepper
½ cup or 100 grams cheddar cheese
½ cup or 100 grams mozzarella cheese
1 egg
4-5 slices bacon
½ cup shiitake mushrooms
Cilantro and chili flakes for garnish
~ Procedure ~
Soak the packaged rice cakes in hot water for 5-10 minutes.
In a pan, brown the garlic and onions in the oil.
Pour the milk and cream into the pan.
Save 1/2 cup of water from the rice cake soak and place all the rice cakes into the sauce. Let them simmer for 5 minutes.
Add the salt, pepper and both kinds of cheese to the pan and mix until the cheeses have melted.
Beat the egg in a bowl and mix it in with the sauce.
In another pan, cook the bacon strips until they have reached your desired crisp. Cut the bacon into small bits.
Sauté the mushrooms in the leftover grease from the bacon.
Mix the bacon and mushrooms with the rice cake carbonara.
Sprinkle some parsley and chili flakes on top and enjoy!
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