Mint Choco Tteokbokki Spaghetti
안녕
about 1 year ago
A unique fusion dish that combines the flavors of mint chocolate and traditional Korean tteokbokki. This dish is a delightful blend of sweet and savory, with a hint of refreshing mint. Perfect for those who love to try new and exciting flavor combinations.
Cooking Time
30 minutes
Serving Size
2 servings
Nutrition Per Serving
Cal
500
Protein
25g
Fat
15g
Sat Fat
6g
Carbs
70g
Chole
50mg
Fiber
5g
Sugar
10g
Sodium
800mg
Ingredients
- 200g tteokbokki rice cakes
- 150g spaghetti
- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 200g ground beef
- 2 tablespoons gochujang (Korean red pepper paste)
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried mint leaves
- 1/4 cup chocolate chips
- 1/4 cup chopped fresh mint leaves
- 1/4 cup grated Parmesan cheese
Instructions
- Cook the tteokbokki rice cakes according to package instructions. Drain and set aside.
- Cook the spaghetti according to package instructions. Drain and set aside.
- Heat the vegetable oil in a large pan over medium heat. Add the onion and garlic, and cook until softened.
- Add the ground beef to the pan and cook until browned.
- In a small bowl, mix together the gochujang, soy sauce, sugar, salt, black pepper, and dried mint leaves. Add this mixture to the pan and stir well to coat the beef.
- Add the cooked tteokbokki rice cakes and spaghetti to the pan. Stir gently to combine all the ingredients.
- Add the chocolate chips and fresh mint leaves to the pan. Stir until the chocolate chips are melted and everything is well combined.
- Serve the mint choco tteokbokki spaghetti hot, garnished with grated Parmesan cheese.
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