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Spicy Creamy Thick Glass Noodles & Rice Cakes

Spicy Creamy Thick Glass Noodles & Rice Cakes

Prep Time 15 minutes
Cook Time 15 minutes
Servings 2 servings


  • 1 pack Rothy glass noodles 150 grams
  • 2 cups korean rice cakes
  • 1 tbsp minced garlic
  • 2 small onions sliced
  • 2 tbsp Korean red pepper paste gochujang
  • 2 cups milk
  • 2 tsp dashi powder
  • 4 strips bacon
  • 2 tbsp unsalted butter
  • 5 green onions cut into strips
  • 1 tbsp Korean red chili pepper flakes gochugaru
  • salt to taste
  • roasted sesame seeds for topping


  1. Bring about 6 cups of water to a boil in a pot. Add in 1 pack (150g) of Rothy glass noodles and boil for 8 minutes, covered. Once the noodles are cooked, drain off the water and place noodles in a strainer. Run cold water through the noodles to prevent them from sticking and set aside.

  2. Cook the bacon strips in a pan for about 3 and a half minutes on each side on medium high heat. Once cooked, remove from heat and let cool. Cut bacon into bite sized pieces using kitchen scissors and set aside.

  3. In a medium pan, heat 2 tbsp of unsalted butter on medium high heat. Put in the sliced onions and cook until fragrant and tender, about 2 minutes. Add in 2 tbsp of minced garlic and cook for another minute. Add in 2 tbsp of Korean red pepper paste (gochujang) and 2 cups of milk. Bring sauce to a boil and stir well to make sure the red pepper paste is well dissolved into the sauce. Add in 2 tsp of dashi powder and mix well. Add in the Korean rice cakes and green onions, cover the pan and let simmer on medium heat for 3 and a half minutes or until the rice cakes are tender and chewy. Remove the cover and add in the cooked Rothy glass noodles and 1 tbsp Korean red chili pepper flakes and mix well. Let cook for another 3-5 minutes uncovered until sauce thickens. Season with salt to taste and add in the cooked bacon.

  4. Remove from heat and serve with sesame seeds and extra green onions for topping.