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Korean Rice Cake With Cheese And Bacon

  • Difficulty
  • Serves
  • Preparation


  • Cooking


What you’ll need

Made with
Lee Kum Kee products

How to make it

Cook the rice cake in boiling water until it is soft. Drain off the water for later use.
Stir-fry the bacon. Add shredded onion, mashed garlic and oyster mushroom until half-cooked.
Add Korean spicy sauce. Later add the rice cake and water. Cook over medium heat until the juice has thickened.
Finally, add some shredded cheese and mix evenly. Place it on a plate spread with bean sprout and diced garlic.