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"Carbonara" Dukbokki (까르보나라 떡볶이)


The problem with being on electives is that it is far too relaxing. I know it's odd to complain about having nothing to do, but I feel like a sloth everyday. I mean today I "napped" from 1pm to 5pm. LOL, that's embarrassing... Although, I did sleep at 5am watching tv shows anddd it's now midnight and not at all tired :P. It also doesn't help that I'm in radiology and sit in a dark room all day. I think it takes a certain kind of skill not to doze off in that environment!
I've also been slacking in the kitchen (did I just complain about having zilch to do?). But, a while back I needed to finish using up leftover ingredients from Thanksgiving, like half and half, cheese and Korean rice cakes. So instead of the traditional red hot gochujang sauce, I made a white sauce, which isn't carbonara, but in Korea anything with white sauce is called carbonara (I don't know why!). It's kind of a thing to make a white version of spicy dishes in Korea. Like white jjamppong (백뽕), a normally spicy red seafood noodle dish into a mild flavorful version. Or like white kimchi (백김치), a kimchi without any chili powder. Even though I'm a huge fan of spicy food, I really enjoy the non-spicy versions too. My roommate loved this dish so much she said she would actually make it. And I should tell you my roommate only cooks (something other than ramen) less than 5 times a year. Luckily she's not too malnourished since I've been feeding her for years now haha :P.

Carbonara Dukbokki - 까르보나라 떡볶이

serves 3-4

1/2 medium yellow onion, diced
1/2 jalapeno, diced
3-4 cloves garlic, minced
1/4 cup diced spam (or a few strips of bacon)
2 cups rice cakes
1 egg yolk
3/4 cup half and half (plus 1/4 cup milk to thin out if needed)
1/2 cup broccoli florets, cooked
1/2 carrot, sliced (I used frozen veggies and just microwaved it for a minute)
1/2 cup cheddar jack, shredded
2 tbsp flat leaf parsley, chopped coarsely (optional)
salt and pepper to taste (about a tsp each)

  1. In a large frying pan, sauté onions, japaleno, and garlic with some oil until semi softened/translucent on high heat. Toss in the spam until the sides turn golden and then toss in the rice cakes and stir about for 1-2mins
  2. Loosen the egg yolk, milk and half and half in a small bowl. Pour this over the rice cakes. Stir to coat, cover and simmer on low-med heat for about 8-10mins.
  3. Toss in broccoli and carrots and stir to coat as well. The sauce should have thickened somewhat by now. Then add the cheddar jack cheese. You can use any sharp cheese like gouda too. Season with salt and pepper to taste. 
  4. Once the broccoli and carrots are heated through and the sauce is sticking well to everything, turn off heat and throw in the chopped parsley. 

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