Chewy rice cakes in a creamy flavourful sauce, need I say more?
I know you’re probably thinking, “this is so not carbonara”. Yes, it isn’t like the traditional carbonara, but this type of tteokbokki is also very popular in Korea, where the rice cakes are mixed in a creamy carbonara-style sauce. It’s also not spicy at all, so it’s perfect for everyone.
For the rice cakes, if you are using fresh rice cakes, you can simply just separate them and rinse under cold water. If you are using frozen rice cakes like I did today, thaw them in cold water for about 20 minutes.
Ingredients
- 2 cups frozen rice cake (tteok)
- 1 tbsp olive oil
- 3 garlic cloves (minced)
- 1/2 small onion (sliced)
- 4 slices bacon or ham (cut in small pieces)
- 3-4 cremini mushrooms (sliced)
- 150ml heavy cream
- 150ml whole milk
- 1/4 of a large broccoli crown (chopped)
- Salt and pepper to taste
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 1/3 cup parmigiano reggiano (or grated parmesan)
Instructions
1. Place frozen rice cakes in a large bowl and soak them in cold water to thaw for about 20 minutes. Set aside.
2. Combine the heavy cream and milk together and set aside.
3. In a large skillet over medium high heat, add the olive oil and stir-fry the garlic, followed by the onion, until fragrant and onion becomes slightly translucent. Add in the bacon/ham and continue to stir-fry. Then add in the mushrooms and rice cakes and mix together.
4. Pour in the heavy cream & milk mixture and keep stirring when it starts to boil (so that the rice cakes don’t stick to the bottom). Continue to stir the mixture until the rice cakes turn soft.
5. Add in the broccoli and cook for a few minutes. Season with salt, pepper, garlic powder and oregano. Mix well. Remove from the heat and add in the parmigiano reggiano (or parmesan) and combine everything well together. Serve and enjoy!
If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!
Carbonara Tteokbokki
Ingredients
- 2 cups frozen rice cake (tteok)
- 1 tbsp olive oil
- 3 garlic cloves (minced)
- ½ small onion (sliced)
- 4 slices bacon or ham (cut in small pieces)
- 3-4 cremini mushrooms (sliced)
- 150 ml heavy cream
- 150 ml whole milk
- ¼ of a large broccoli crown (chopped)
- Salt and Pepper to taste
- 1 tsp garlic powder
- ½ tsp dried oregano
- ⅓ cup parmigiano reggiano (or grated parmesan)
Instructions
- Place frozen rice cakes in a large bowl and soak them in cold water to thaw for about 20 minutes. Set aside.
- Combine the heavy cream and milk together and set aside.
- In a large skillet over medium high heat, add the olive oil and stir-fry the garlic, followed by the onion, until fragrant and onion becomes slightly translucent. Add in the bacon/ham and continue to stir-fry. Then add in the mushrooms and rice cakes and mix together.
- Pour in the heavy cream & milk mixture and keep stirring when it starts to boil (so that the rice cakes don’t stick to the bottom). Continue to stir the mixture until the rice cakes turn soft.
- Add in the broccoli and cook for a few minutes. Season with salt, pepper, garlic powder and oregano. Mix well. Remove from the heat and add in the parmigiano reggiano (or parmesan) and combine everything well together. Serve and enjoy!
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