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Carbonara Tteokbokki
5 from 12 votes

Carbonara Tteokbokki

Carbonara Tteokbokki is a fusion dish combining chewy Korean rice cakes with a creamy carbonara-style sauce using egg yolks, cream, parmesan, pancetta, and garlic. The recipe cooks the rice cakes until tender, then tosses them off heat with the egg and cheese mixture for a rich and silky coating with savory pancetta pieces.

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 2
Calories: 952 kcal
Course: Main Course, Lunch, Dinner
Cuisine: Asian, Korean, Italian

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

    Cup of Yum
  1. Add refrigerated rice cakes to a colander or sieve and rinse under running cold water.
  2. Drain and set aside.
  3. In a bowl, whisk the egg yolks, cream, black pepper and parmesan cheese. Set aside.
  4. Bring a large pot of water up to a boil.
  5. 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).
  6. In the meantime, heat up 1 teaspoon of vegetable oil in a large frying pan over medium heat.
  7. Add in the grated garlic and sauté for 1 minute, until fragrant.
  8. Add in the pancetta (or bacon/guanciale/ham) and cook for 1-2 minutes.
  9. Turn off the heat, but leave the pan on the burner.
  10. 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.
  11. Toss the rice cakes with the garlic and pancetta mixture.
  12. 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).
  13. Add some of the reserved hot cooking liquid to loosen to your desired consistency.
  14. Serve immediately with additional cracked black pepper and chopped cilantro (or parsley).

Nutrition Information

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%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 952

% 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.