Carbonara Tteokbokki (20 Minutes)

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Carbonara Tteokbokki is a fantastic fusion of Korean and Italian cuisines. Imagine tender, chewy rice cakes slathered in rich, creamy carbonara sauce, boasting savory bacon bits, tasty parmesan cheese, and a hint of black pepper, creating a tantalizing symphony of flavors!

In Korea, tteokbokki (Korean rice cakes) can be found at street food stalls. You’ll usually find the spicy version but carbonara tteokbokki is an adaptation that has been made popular on social media.

My Korean family and I are not fans of traditional tteokbokki, so we rarely buy or make it. However, the other day, I wanted to use my knowledge of carbonara sauce (learned in Italy) to mix it with rice cakes (garaetteok) and try carbonara tteokbokki. My sister who had never tried it fell in love with it! 🙂 It was harder to convince my mom who usually only cooks and eats healthy Korean food.

Italians would say a resounding “no no” to using cream or bacon in authentic carbonara sauce, and I agree, as traditional carbonara spaghetti does not include these ingredients. However, adding cream creates a thicker and creamier sauce that pairs perfectly with Korean rice cakes, elevating the fusion dish to a whole new level.

What is tteokbokki?

Tteokbokki is a popular Korean dish made with chewy rice cakes, known as garaetteok (a type of tteok, rice cake) that are cooked in a spicy, savory sauce. It is typically made with gochujang (Korean red pepper paste), along with other ingredients such as fish cakes, vegetables, and sometimes boiled eggs.

Tteokbokki is known for its bold flavors, with a hint of heat from the gochujang, and its satisfyingly chewy texture. It’s a beloved street food in Korea, often enjoyed as a snack or a meal, and has gained popularity worldwide for its unique taste and mouthwatering appeal.

In this recipe, we’re giving a fusion twist to this classic Korean dish! It’s also ideal for those who enjoy rice cakes but prefer milder flavors without the heat.

Ingredients

• egg yolks – in authentic carbonara sauce, some egg whites are added to thicken the sauce. However, since we’re adding cream in this recipe, egg yolks are sufficient. Even though the sauce is cooked, it’s important to use fresh eggs.
• heavy cream – adding cream to the sauce gives an extra creamy texture that pairs perfectly with the chewy texture of the rice cakes.
• parmesan powder – make sure you use a good brand. I find that a lot of parmesan powders found in supermarkets can be weak in taste. Alternatively, you can buy a parmesan block and grate it yourself. Make sure you do not substitute with Grana Padano which can often be mistaken for parmesan but has a much milder taste.
• black pepper – if possible, use freshly ground pepper instead of pre-ground black pepper powder. Don’t be too shy about black pepper. It’s important to add a little more than your usual seasoning since black pepper is an important element of carbonara.
• bacon – this recipe is more Korean than Italian therefore it is fine to use bacon, which is easier to find and cheaper than guanciale or pancetta. But if you’d like to go closer to the Italian version of carbonara, then use guanciale or pancetta.
• onion – mince the onion thinly.
• garlic – mince the garlic or crush it using a garlic press (like I usually do) to extract the juice.
• Korean rice cakes – I used cylinder rice cakes but you can use the smaller oval rice cakes if you like. Try to use either fresh or refrigerated rice cakes. In case you use frozen rice cakes, make sure to soak them in cold water for 15 minutes before cooking them.
• water – adding some water helps dissolve the egg yolk/parmesan mixture, creating a luscious sauce.

Which rice cakes should I use?

• Fresh – fresh rice cakes are soft, moist, and have a slightly chewy texture. They are usually made from freshly ground rice batter and have a subtle, mild flavor. If you prefer a softer and more tender texture for your tteokbokki, fresh garaetteok may be the best option. Shelf life is usually a few days.
• Refrigerated – refrigerated rice cakes are typically firmer than fresh ones and have a slightly drier texture. They are often stored in the refrigerator section of the grocery store and have a longer shelf life (1-2 weeks) compared to fresh garaetteok.
• Frozen – frozen rice cakes are typically firm and solid, as they are kept frozen to extend their shelf life. They may require soaking in water to soften before using in recipes. Frozen garaetteok are a convenient option for longer storage, they can usually be kept for up to 6 months.

The choice between fresh, refrigerated, or frozen garaetteok for tteokbokki depends on personal preference and the desired texture you want to achieve. However, when it comes to freshness, using fresh garaetteok is always the best option.

How To Make Carbonara Tteokbokki?

1. In a bowl, mix egg yolks, heavy cream, parmesan and black pepper.
2. In a pan, cook the bacon on medium heat until crispy. Remove the bacon from the pan.
3. Add some cooking oil to the pan and cook onion and garlic.
4. Add the rice cakes and water and cook for 1-2 minutes until they become soft.
5. Add the egg/parmesan mixture, then add the bacon back in and cook for 1-2 more minutes or until the sauce has thickened.
6. Sprinkle extra bacon pieces on top.

Substitutions and Additions

• Non-dairy cream – if you’re dairy intolerant or vegan, you can use a dairy-free cream.
• Guanciale or pancetta – to come closer to the Italian version of carbonara, you can substitute bacon with guanciale or pancetta, even better!
• Mushrooms – mushrooms go very well with bacon and this carbonara sauce, so for your dose of daily vegetables, feel free to add some sliced mushrooms.

Variations

• Vegetarian Carbonara Tteokbokki – omit the bacon for a vegetarian version.
• Spicy Carbonara Tteokbokki – if you enjoy spicy food (just like me), you can add chopped red or green chili peppers to the sauce for a fiery kick. Use small chili peppers, as the larger ones are usually not as spicy. I usually add chili pepper to my carbonara, whether with spaghetti or rice cakes 🙂

How To Store and Reheat?

Storing

If you have leftover tteokbokki, store it in an airtight container in the refrigerator for up to 2-3 days. Make sure the sauce and rice cakes are fully cooled before storing.

Reheating

To reheat tteokbokki, transfer it to a saucepan or skillet and add a little water to loosen the sauce. Heat over medium heat, stirring occasionally, until heated through. Avoid overcooking the rice cakes to prevent them from becoming too soft.

You can also reheat tteokbokki in the microwave. Transfer it to a microwave-safe dish and heat on high stirring occasionally, until heated through.

Emma’s Tips

• Soak rice cakes – if using frozen rice cakes, soak them in water for about 15 minutes before cooking to soften them and improve their texture. Drain and rinse them before adding them to the sauce.
• Don’t overcook rice cakes – be careful not to overcook the rice cakes, as they can become too soft and lose their chewy texture. Cook them just until they are tender but still have a slight bite.
• Use a wide pan – use a wide pan or skillet with a flat bottom to ensure that the rice cakes cook evenly and get coated with the sauce. This will help prevent them from sticking to the pan or clumping together.
• Garnish for flavor – garnish your tteokbokki with extra crispy bacon and parmesan.
• Serve hot – tteokbokki is best served hot, straight from the pan for the best taste and texture.

More Easy One-Pot Korean Meals

• Dakdoritang (Spicy Korean Chicken Stew)
• Cheese Dakgalbi (Korean Spicy Chicken Stir-Fry)
• Extra Cheesy Buldak Ramen
• Creamy Carbonara Buldak Ramen
• 5-Minute Shin Ramen