Carbonara Tteokbokki
User Reviews
5
Carbonara Tteokbokki
Description
This Carbonara Tteokbokki recipe begins with rinsing and boiling cylindrical Korean rice cakes until they float, indicating they are cooked through with a chewy texture. Meanwhile, the sauce is prepared by whisking egg yolks with heavy cream, black pepper, and grated parmesan cheese to create a creamy base.
Pancetta and grated garlic are sautéed in vegetable oil for flavor and aroma. The cooked rice cakes are transferred quickly to the pan with pancetta and garlic, combined with reserved hot cooking liquid, then removed from heat before adding the egg mixture. Tossing the hot rice cakes with the egg and cheese mixture off the heat prevents scrambling and creates a smooth, silky carbonara-style sauce clinging to each rice cake.
The dish may be garnished with fresh cilantro or parsley to add color and a light herbal note. This fusion offers a satisfying combination of soft chewy rice cakes enveloped in a rich, creamy, and savory sauce with crisp pancetta texture.
Ingredients
- 1.5 C rice cakes Korean tteok, cylindrical shape
- 2 egg yolk
- 2 tablespoon heavy cream or whole milk
- ½ teaspoon black pepper
- ¼ C Parmesan Cheese
- 1 teaspoon vegetable oil
- 2 cloves garlic grated
- 1 oz pancetta or guanciale, bacon or ham
- ¼ C reserved hot cooking liquid
Garnish: (optional)
- cilantro or parsley
Instructions
- Add refrigerated rice cakes to a colander or sieve and rinse under running cold water.
- Drain and set aside.
- In a bowl, whisk the egg yolks, cream, black pepper and parmesan cheese. Set aside.
- Bring a large pot of water up to a boil.
- Add in the rice cakes and cook for a few minutes, until they float to the surface, about 5 minutes (add extra time if cooking from frozen).
- In the meantime, heat up 1 teaspoon of vegetable oil in a large frying pan over medium heat.
- Add in the grated garlic and sauté for 1 minute, until fragrant.
- Add in the pancetta (or bacon/guanciale/ham) and cook for 1-2 minutes.
- Turn off the heat, but leave the pan on the burner.
- Use a slotted spoon to quickly transfer the cooked rice cakes into the frying pan (it's OK if some of the water drips into the pan). Reserve about ¼ C of the hot cooking liquid.
- Toss the rice cakes with the garlic and pancetta mixture.
- Remove the pan off the heat and pour in the egg yolk mixture, quickly stirring to coat all the rice cakes (as to not scramble the egg).
- Add some of the reserved hot cooking liquid to loosen to your desired consistency.
- Serve immediately with additional cracked black pepper and chopped cilantro (or parsley).
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 952 kcal
% Daily Value*
| Calories | 952kcal | 48% |
| Carbohydrates | 156g | 52% |
| Protein | 25g | 50% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 230mg | 77% |
| Sodium | 368mg | 15% |
| Potassium | 637mg | 14% |
| Fiber | 8g | 32% |
| Sugar | 2g | 4% |
| Vitamin A | 595IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 219mg | 22% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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