Creamy & Savory Carbonara Tteokbokki
A Unique Twist! The Perfect Harmony of Creamy Carbonara Tteokbokki and Spicy Ramen Broth
Tired of the usual red, spicy tteokbokki? Try this delightful Carbonara Tteokbokki, made with a smooth, milky, and creamy sauce! While it starts with a rich creaminess, the addition of a touch of cream balances it perfectly, creating a savory flavor that isn’t overwhelmingly rich. This dish is so addictive, you’ll find yourself happily finishing it all, especially when paired with a sip of the spicy ramen broth. Elevate your mealtime with this special tteokbokki recipe today!
Main Tteokbokki Ingredients- 500g Tteokbokki rice cakes (use soft ones)
- 500ml Milk (fresh, regular milk)
- 1 Tbsp Minced garlic
- 1 Medium onion (thinly sliced)
Cooking Instructions
Step 1
Let’s start making delicious Carbonara Tteokbokki! Prepare 500g of tteokbokki rice cakes. Rinse them thoroughly under running water, then soak them in cool water for about 30 minutes to soften them up. This step helps the rice cakes absorb the sauce better and achieve a wonderfully chewy texture.
Step 2
Once soaked, briefly blanch the rice cakes in boiling water for 1-2 minutes. Be careful not to overcook them, or they might become too mushy. Drain the blanched rice cakes and rinse with cold water or set them in a colander to drain. Meanwhile, peel and thinly slice one onion, and have 1 tablespoon of minced garlic ready. Measure out 500ml of milk. Feel free to use up any leftover vegetables or ingredients you have in your fridge for a more abundant tteokbokki! I’m also adding some leftover fish cake stew from making kimbap, blanched spinach, some ham, and egg garnish. It’s fun and productive to use up ingredients like this, especially when cooking with kids!
Step 3
Heat a pan over medium heat and add 1 tablespoon of olive oil. Once the pan is warm, add the sliced onion and minced garlic. Sauté for 2-3 minutes until fragrant. Sautéing the onions and garlic until they become translucent and release their sweet aroma will significantly enhance the flavor of your cream sauce.
Step 4
After sautéing the onions and garlic, pour in the 500ml of milk. Bring it to a simmer over medium-low heat. Once the milk starts to bubble, reduce the heat slightly and continue to simmer for another 2-3 minutes to cook off any ‘milky’ taste.
Step 5
Now, let’s add that creamy richness! Stir in 1 tablespoon of sweetened heavy cream. It’s best to use exactly one tablespoon as too much can make the dish overly rich. (Tip: If you accidentally add a bit too much, don’t worry! You can adjust by adding a tiny bit more salt or a splash of milk to balance the consistency.)
Step 6
While the sauce is simmering, carefully add the drained, blanched tteokbokki rice cakes. Stir them gently to ensure they are coated in the sauce.
Step 7
Once the sauce comes back to a gentle boil after adding the rice cakes, add all your prepared optional ingredients: fish cake stew, spinach, ham, and egg garnish. Finally, add 1 teaspoon of salt to season the dish. (Tip: Adjust salt to your preference.)
Step 8
Gently stir everything together with a spatula or spoon for another 2-3 minutes, allowing the ingredients to meld and the sauce to thicken slightly, coating the rice cakes beautifully. Finish with a generous grind of black pepper, if desired, to enhance the overall flavor profile of your Carbonara Tteokbokki.
Step 9
Voila! Your delicious Carbonara Tteokbokki is ready. The rice cakes are coated in a smooth, creamy sauce, offering a delightful savory taste.
Step 10
And to accompany it, the Ramen Tea Bag! For the spicy version, prepare it by adding the recommended amount of hot water according to the package instructions. The crisp, slightly spicy broth offers a fantastic contrast to the creamy tteokbokki, making each bite a new delight. Alternating between the rich tteokbokki and the refreshing ramen broth is a fantastic way to enjoy the meal to the very last bite!
