Korean Rice Cake With Cheese And Bacon
What you’ll need
Ingredients
- Korean rice cake 200g
- Shredded cheese 20g
- Bacon 100g
- Onion, shredded 50g
- Oyster mushroom, shredded 30g
- Bean sprout 3g
- Garlic, diced 10g
Seasoning
- Kum Chun Minced Garlic 5g
Sauce Mix
- Lee Kum Kee Korean Spicy Sauce 65g
- Water 60g
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.
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