Korean Rice Cake with Bacon & Cream Sauce


200g Korean rice cake (stick type) (soaked in water for 10 minutes and drained)

2 slices streaky bacon (cut into pieces)

1 tbsp cooking oil

¼ onion (thinly sliced)

1 tsp chopped garlic

¼ red bell pepper (seeded and sliced)

¼ cup full cream milk

¼ cup heavy cream

1 ½ tbsp grated parmesan cheese

1 tbsp chopped fresh parsley

¼ cup frozen green peas (rinsed and drained)


¼ tsp coarsely ground black pepper

¼ tsp salt

Preparation Instructions:

  1. Heat up a non-stick skillet with 1 tbsp of cooking oil. Saute the bacon pieces until crispy and golden brown. Remove and drained on paper towel to absorb excessive oil.
  2. Use the remaining oil to saute the sliced onion and chopped garlic until fragrant.
  3. Add in red bell pepper, lightly sautéed.
  4. Add in full cream milk, heavy cream and rice cake. Bring to a boil. Turn heat to low and continue to simmer until the rice cake turn soft.
  5. Add in grated parmesan cheese, stir to combine.
  6. Add in chopped fresh parsley and frozen green peas, stir to combine.
  7. Season with coarsely ground black pepper and salt.
  8. Dish out to a serving bowl, top with the crispy bacon. Serve immediately.

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