2 ounces J Basket Sanuki Udon, cooked according to package directions
2 strips bacon, sliced
2 sheets of fish cake, sliced
6 pcs Vienna sausage
½ small onion, sliced
4 cloves garlic, minced
2 hard-boiled eggs to serve
Grated parmesan cheese to serve
Chopped green onions to garnish
J Basket Roasted White Sesame Seeds, for garnish
Rose Sauce:
½ cup cream
1 cup whole milk
½ cup Korean soup stock or dashi
2 tbsp parmesan cheese
2 Tbsp. Dynasty Sriracha Chili Sauce
2 Tbsp. gochujang
2 tsp gochugaru
2 tsp brown sugar
Salt and pepper to taste
Directions
In a medium skillet over medium heat, add oil and cook bacon until golden brown. Remove from pan and set aside.
In the same pan sauté, the garlic and onions.
Pour the cream, milk, and soup stock into a large pot. Then add the Dynasty Sriracha Chili Sauce, gochujang, gochugaru, and brown sugar, mix well to combine, and bring to a slow boil.
Add the tteokbokki, then continue to cook for 3-4 minutes.
Once the tteokbokki turns soft, add the parmesan cheese, J Basket Sanuki Udon, fish cakes, and Vienna sausage. Continue to cook for a couple of minutes.
Season with Salt and freshly ground black pepper.
Turn the heat off, then serve topped with more parmesan cheese, green onions, a hard-boiled egg, and J Basket Roasted White Sesame Seeds
