It’s mid-May and a hot weather for the past few weeks. The boy is done with his first semester assessments, so he can finally take a good break from studying (and his mum’s nagging). I can also finally take a break from the nagging and from his constant whining. It’s a win-win weekend. We also did something different – cycled from home to dinner at the in-laws’ place. It took about 2.5 hours in total back and forth, approximately 25km in total, although it’s because we made a slight detour to the National Stadium to listen to Lady Gaga’s rehearsal before her concert happens today. It was a great way to wind down after a tiring week.
This is an interesting take on tteokbokki using marinara sauce and cheese. I tried to give the dish a bit more texture by browning the rice cakes so that they become a bit crispy to bite into. The cheese gives a final touch to the dish to elevate the pork and sauce.
Ingredients:
- Oil: 2 tbsp
- White onion: 1/2, finely chopped
- Minced pork: 225g
- Salt: 1/2 tsp
- Marinara sauce: 350g
- Water: 3/4 cup (shaken in marinara sauce bottle)
- Butter: 1 tbsp
- Rice cakes: 250g, softened in boiling water
- Parmesan cheese: 1/2 cup, grated
- Parsley: 1 stalk, finely chopped
Method:
- Heat oil in pan. Stir-fry onions till soft.
- Stir in minced pork and salt, breaking them up.
- Add in marinara sauce and water. Simmer and cook till thickened. Remove from heat.
- Heat butter in pan. Add rice cakes and cook 5min till lightly browned.
- Transfer rice cakes onto first pan to coat.
- Sprinkle with parmesan cheese & parsley to serve.
Serving:
3 – 4 persons
