Italian-Korean fusion made easy with #SaffronRoad 🤝 Say hello to @judyjoochef’s spicy Rome-meets-Seoul moment: cacio e pepe tteokbokki featuring a cheeky kick of gochujang for a dish with an addictive, lip-tingling finish.    Recipe:  Yields: 1 serving     Total Time: 20 minutes       Ingredients:    ¼ cup (25g) finely shredded or grated Parmesan   1 package Saffron Road Tteokbokki    1 Tbsp (15g) roasted sesame oil    1 tsp (3g) coarsely ground black pepper, plus more for serving  2 Tbsp unsalted butter    2 Tbsp (30g) soy sauce   1 cup (40g) finely grated Pecorino Romano cheese, plus more for serving       Procedure:  Heat an air fryer or oven to at 400°F (200°C). First, make the Parmesan crisps. Arrange the grated Parmesan cheese in a flattened disk about 12.5cm (5 inches) wide on a sheet of parchment paper. Air fry or bake for 7 minutes, or until golden and crisp. Carefully remove and cool on the parchment for at least 3 minutes. Break into large shards for garnish.  Set aside. Heat the tteokbokki in the microwave according to package instructions and set aside. In a large nonstick skillet over medium heat, add the sesame oil and black pepper. Cook for about 1 minute, until the pepper begins to sizzle and become fragrant. Reduce the heat to low, then add the butter and allow it to melt gently. Once melted, turn off the heat and add the tteokbokki along with all of its sauce. Add the soy sauce. Stir well to combine. Then add the grated Pecorino Romano cheese and 1 tablespoon of hot water. Stir vigorously until the cheese emulsifies into a creamy sauce that coats the rice cakes. Transfer the tteokbokki to a plate, top with extra grated Pecorino cheese, black pepper, and place the Parmesan crisp shards on top. Serve immediately.    #SaffronRoadPartner #AD #JourneyToBetter #BCorp #Tteokbokki #KoreanFood #FrozenFood #Korea #Korean #JudyJoo #SeoulEats #TasteOfKorea #JudyJooChef