Try My special Carbonara Tteokbokki recipe that mixes Korean and Italian flavors. It’s yummy rice cakes in a creamy sauce with bacon and fresh cilantro. Easy to make and super tasty – a fun twist on regular food!
Carbonara Tteokbokki is a fusion dish combining elements of Italian and Korean cuisine. Tteokbokki is a popular Korean street food dish consisting of chewy rice cakes (tteok) cooked in a sweet and spicy gochujang-based sauce. Carbonara, on the other hand, is an Italian pasta dish known for its creamy sauce made with eggs, cheese, and bacon or pancetta.
In Carbonara Tteokbokki, the traditional rice cakes are immersed in a creamy carbonara sauce, adding a rich and savory dimension to the sweet and spicy flavors of the classic Tteokbokki. The dish typically includes bacon, onions, and garlic, creating a unique combination of Korean and Italian flavors. It’s a creative and delicious example of how different culinary traditions can come together to create something new and exciting.
- 1 pound (450g) Korean cylinder-shaped rice cakes (tteok)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons oil
- 4 slices bacon, chopped
- 1 cup whole milk
- 1/2 cup grated Parmesan cheese
- 1/2 cup mozzarella cheese
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
- Prepare the Tteok:
- Soak the Korean rice cakes in warm water for about 30 minutes until softened. Drain and set aside.
- Sauté Aromatics:
- Heat 2 tablespoons of oil in a pan over medium heat.
- Add chopped onion and minced garlic, and sauté until softened.
- Cook Bacon:
- Add the chopped bacon to the pan and cook until it becomes crispy.
- Make Carbonara Sauce:
- Pour in the whole milk, grated Parmesan cheese, and mozzarella cheese.
- Stir continuously until the cheeses melt and the sauce becomes creamy.
- Combine Tteok and Sauce:
- Add the soaked rice cakes to the pan, stirring to coat them in the creamy carbonara sauce.
- Season:
- Season with salt and pepper to taste. Adjust the seasoning as needed.
- Garnish:
- Sprinkle fresh cilantro leaves on top for freshness and added flavor.
- Serve:
- Remove from heat once the rice cakes are tender and coated in the delicious sauce.
- Before cooking, soak the Korean rice cakes in warm water for 30 minutes. This makes them soft and ready for the creamy sauce.
- If you like more spice, add extra gochujang. For less spice, use less. Make it just right for you!
To store Carbonara Tteokbokki, let any remaining portions cool to room temperature. Once cooled, transfer the dish into an airtight container, ensuring a tight seal to preserve its freshness. For optimal taste and quality, store in the refrigerator and consume within 2-3 days.
For longer storage, consider freezing the Carbonara Tteokbokki. Place it in a freezer-safe container, making sure it’s well-sealed to prevent freezer burn. Although the rice cakes may have a slightly altered texture after freezing, the dish can be stored in the freezer for up to a month.
When ready to enjoy your stored Tteokbokki again, simply reheat it on the stovetop over medium heat. Add a splash of milk during reheating to restore the creamy texture. Stir occasionally until the dish is thoroughly heated. Remember to assess the quality before consuming and avoid excessive reheating to maintain the best taste and texture.
Can I prepare Carbonara Tteokbokki ahead of time for a party or gathering?
- Yes, you can make the Carbonara Tteokbokki in advance. However, for the best texture, consider storing the rice cakes separately from the sauce until closer to serving time.
What other garnishes can I use besides cilantro for added freshness?
- Feel free to experiment with additional garnishes like chopped green onions, a squeeze of lime juice, or even a sprinkle of crushed peanuts for an extra layer of flavor and texture.
Can I use different types of cheese in the Carbonara sauce?
- Absolutely! While the recipe suggests Parmesan and mozzarella, you can explore other cheese varieties like cheddar or Gouda for a unique twist on the traditional Carbonara flavor.
Is there a substitute for bacon in Carbonara Tteokbokki?
- Yes, you can substitute bacon with other proteins like diced ham, smoked sausage, or even tofu for a vegetarian option. Adjust the cooking time accordingly.
Carbonara Tteokbokki
Recipe by Wasian CookeryCourse: MainCuisine: Korean-ItalianDifficulty: Easy
Servings
4
servings
Prep time
30
minutes
Cooking time
40
minutes
Total time
1
hour
10
minutes
Try My special Carbonara Tteokbokki recipe that mixes Korean and Italian flavors. It’s yummy rice cakes in a creamy sauce with bacon and fresh cilantro.
Ingredients
1 pound (450g) Korean cylinder-shaped rice cakes (tteok)
1 small onion, chopped
2 cloves garlic, minced
2 tablespoons oil
4 slices bacon, chopped
1 cup whole milk
1/2 cup grated Parmesan cheese
1/2 cup mozzarella cheese
Salt and pepper to taste
Fresh cilantro leaves for garnish
Directions
- Prepare the Tteok:
- Soak the Korean rice cakes in warm water for about 30 minutes until softened. Drain and set aside.
- Sauté Aromatics:
- Heat 2 tablespoons of oil in a pan over medium heat.
- Add chopped onion and minced garlic, and sauté until softened.
- Cook Bacon:
- Add the chopped bacon to the pan and cook until it becomes crispy.
- Make Carbonara Sauce:
- Pour in the whole milk, grated Parmesan cheese, and mozzarella cheese.
- Stir continuously until the cheeses melt and the sauce becomes creamy.
- Combine Tteok and Sauce:
- Add the soaked rice cakes to the pan, stirring to coat them in the creamy carbonara sauce.
- Season:
- Season with salt and pepper to taste. Adjust the seasoning as needed.
- Garnish:
- Sprinkle fresh cilantro leaves on top for a burst of freshness and added flavor.
- Serve:
- Once the rice cakes are tender and coated in the delicious sauce, remove them from the heat.
Notes
- Before cooking, soak the Korean rice cakes in warm water for 30 minutes. This makes them soft and ready for the creamy sauce.
- If you like more spice, add extra gochujang. For less spice, use less. Make it just right for you!
