Late night tteokbokki bolognese
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Sorry Aunty, but this is too good!

Easier than it sounds and the perfect mix of east meets west. The epitome of Sorry Nonna Gochujang Arrabbiata.

Ingredients (Serves 4)

  • 1 jar Sorry Nonna Gochujang Arrabbiata
  • 500g minced meat (70/30 pork and beef mix)
  • 800g tteokbokki (rice cakes)
  • 1 cup dashi
  • 3 garlic cloves, sliced
  • 3 green onions, cut into chunks
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • Olive oil

Method

Prep

Slice the garlic. Chop the green onions into finger-length chunks, and slice some more for garnish. Dissolve your dashi in water, following the directions on the box.

Soak

Meanwhile, soak your rice cakes in water for 10 minutes.

Bolognese

Over medium heat, add the olive oil to a large pan and brown the minced meat. Add the garlic, sesame oil, soy sauce and dashi, stirring continuously.

Add the Sorry Nonna Gochujang Arrabbiata, reduce the heat and let it simmer for 10 minutes.

Add the rice cakes to the sauce. Watch out if it has reduced too much - if so, just add a splash of water. Drop in the green onions. So close.

Reduce the heat to low, cover, and simmer for another 10-12 minutes.

Pro tip

Add some gochugaru (Korean chilli powder) for extra kick.

Shop the Sauce

Spicy Gochujang Spicy Gochujang Shop