Chewy Korean rice cakes doused in a creamy, herbaceous-meets-spicy pesto sauce with bits of bacon and tomato.
Ingredients
1 pound refrigerated or frozen tteok (Korean rice cakes, 28 to 30 pieces)
4 thick-cut slices bacon
2 cups cherry tomatoes (about 9 ounces)
1/2 medium yellow onion
3 cloves garlic
1 medium jalapeño pepper
1 tablespoon olive oil
1 teaspoon red pepper flakes
1 cup heavy cream
2/3 cup basil pesto
1/4 cup shredded mild white cheddar or low-moisture mozzarella cheese
Fresh basil leaves, for garnish (optional)
Instructions
Place 1 pound tteok in a large bowl. Add enough cold water to cover and set aside while preparing the remaining ingredients.
Cut 4 thick-cut bacon slices crosswise into 1/2-inch pieces. Halve 2 cups cherry or grape tomatoes. Thinly slice 1/2 medium yellow onion. Thinly slice 1 medium jalapeño pepper into rounds (remove the seeds and membranes before slicing if you want less spicy heat). Finely chop 3 garlic cloves.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the bacon and cook until the fat renders out, 3 to 4 minutes. Add the tomatoes, onion, and garlic. Cook until the onion is slightly translucent, 3 to 4 minutes. Add 1 teaspoon red pepper flakes and cook until fragrant, about 30 seconds.
Add 1 cup heavy cream and 2/3 cup basil pesto, and stir to combine. Reduce the heat to medium-low and simmer until the sauce is slightly thickened, 5 to 6 minutes.
Drain the tteok. Add the tteok and jalapeño to the pan. Simmer, stirring occasionally, until the tteok are soft and cooked through, and the sauce is thickened, 4 to 5 minutes.
Turn off the heat. Sprinkle with 1/4 cup shredded mild white cheddar cheese and let sit until the cheese is melted, about 30 seconds. Serve garnished with fresh basil leaves if desired.
