Bacon Parmesan Rosé Tteokbokki

Method

1. If the rice cakes are hard, soak them in lukewarm water for 10 minutes to soften. Cut the bacon into 1 cm strips, thinly slice the onion and the garlic, and finely grate the Parmigiano.

2. Put the olive oil and bacon in a 24 cm frying pan and cook over medium heat for 3 min to render the fat and crisp the edges. Add the garlic and onion and cook for another 2 min until the onion is soft and translucent.

   Add in this stepExtra-virgin olive oil 1 tbspBacon 60 gGarlic cloves 2Onion 60 g

   medium heat

3. Turn the heat down to medium-low heat, add the tomato paste, gochujang and chili flakes and fry for 1 min. When the oil turns orange and the paste darkens to brick red, the raw taste has cooked out.

   Add in this stepTomato paste 1 tbspGochujang (Korean chili paste) 2 tbspKorean chili flakes (gochugaru) 1 tsp

   medium-low heat

4. Stir in the milk, cream and sugar until smooth, add the rice cakes and cook over medium heat for 6 min. Stir constantly so nothing catches, and keep it at a gentle bubble around the edges rather than a hard boil. It's ready when the rice cakes are soft and the sauce is thick enough to coat them.

   Add in this stepMilk 250 mlHeavy cream 150 mlSugar 1 tspTteokbokki rice cakes (wheat-flour ones recommended) 300 g

   medium heat

5. Lower the heat to low heat, add the Parmigiano and stir for 1 min until melted, then season with pepper. The sauce thickens as it cools, so turn off the heat while it's still slightly loose; if it gets too thick, add a splash of milk.

   Add in this stepParmigiano Reggiano, finely grated 24 gBlack pepper to taste

   low heat

6. Plate and finish with chopped parsley and a little more Parmigiano. Serve straight away.

   Add in this stepChopped parsley 2 tspParmigiano Reggiano, finely grated 6 g