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Ingredients
- 1 lb garaetteok (rice cakes)
- 1 lb samgyeopsal (pork belly strips; or pancetta or bacon)
- ½ lb spaghetti noodles
- 1½ cup of milk
- 2 tbsp of flour (more if necessary)
- ½ onion, chopped
- 1 cup mushroom of your choice, diced
- 4 cloves of garlic, minced
- ¼ cup Parmesan cheese (use fresh if available)
- 1 tsp black pepper
- 1 tbsp gochugaru (red pepper flakes; optional)
- Salt to taste
Directions
- In a large skillet or non-stick frying pan, cook the samygeopsal on low to medium heat until most of the fat is rendered and the meat is cooked through. Add onion, mushroom, and garlic, saute for a minute with the rendered fat.
- Meanwhile, cook spaghetti noodles in a separate pot with some salt.
- Using a mixing bowl or closed container, combine the flour and milk until thoroughly mixed. Pour the mixture into the skillet. If you want an extra thick and rich sauce, using heavy cream is recommended.
- Throw in the rice cakes and seasoning. Simmer until it becomes creamy, about 5 minutes. Lastly, add the cooked noodles, mix thoroughly, and transfer to a serving dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 4 servings | |
| Calories 317 | |
| Calories from Fat 50 | 16% |
| Total Fat 5.7g | 7% |
| Saturated Fat 2.97g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 137mg | 6% |
| Potassium 304mg | 9% |
| Total Carbs 52.07g | 14% |
| Dietary Fiber 2.3g | 8% |
| Sugars 6.95g | 5% |
| Protein 13.51g | 22% |
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