Spicy Carbonara Tteokbokki

Spicy Carbonara Tteokbokki

Tteokbokki is one of my favorite Korean foods.  I have recipe for traditional "palace" tteokbokki on my website, and of course, I love the red, street tteokbokki version that most people are familiar with.
I also like spicy carbonara tteokbokki, which is a fusion menu item that has become popular recently.  Even though it's called carbonara, there is no egg and there is a lot of cream!  Spiciness is added at the end with gochujang.


What you need:

  •     1 tablespoon butter
  •     1 tablespoon minced garlic, less if you prefer
  •     2 strips of bacon, chopped
  •     5-6 mushrooms, sliced
  •     1/2 bell pepper, diced
  •     200 ml cream/milk, I used 100ml cream and 100 ml milk
  •     1/2 pound tteokbokki, soaked in water until it's a little soft
  •     5-6 broccoli florets
  •     2 tablespoon parmesan cheese
  •     1 heaping tablespoon gochujang
  •     pinch of pepper
  •     1 stalk green onion, chopped (optional)
  •     additional cheese on top (optional)

You can play around with the recipe to your preference since you can add or omit vegetables, add more cream if you like it richer, add more gochujang or even add chili peppers to make it spicier.  
If you have refrigerated tteokbokki, soak it in a bowl of water until it's a little softer.  If it was frozen, you can cook it in boiling water for a minute or so.  Making it softer ensures that tteokbokki will cook faster and the flavors will absorb better.
Start by adding butter to a pan on medium heat.  Add garlic and sautee for a couple of minutes until fragrant.  Increase the heat a little bit and add bacon.  Let it cook until it starts to brown, a few minutes.


Once the bacon has browned a bit, add mushroom and let the mushroom soak up the butter and garlic.  

Add bell pepper and let it all cook for a couple of minutes.


Add cream/milk mixture and tteokbokki.  Stir frequently, since the tteokbokki can stick to the bottom of the pan. I add broccoli about now since I don't like over cooked broccoli, but you can add it earlier if you like.


Once it starts cooking, cook on medium low, and let the cream sauce thicken a bit.  Add parmesan cheese to the sauce and let it cook a little while longer until tteokbokki is cooked well.  
Lastly, add gochujang and mix it well, cook for another minute or so with a couple of shakes of pepper, and you are done!  

Add the green onion and additional cheese on top if you like, and you are ready to dig in.
The above recipe serves 2 people, and it can be a snack or a meal.  I like it as an appetizer that you can share with others since it's a little rich and I don't know that you can eat a lot of it.  But if you like spicy and creamy, you'll love this dish!  You might be surprised at how well gochujang and cream sauce go together, and I love the kick and saltiness gochujang provides.

 


Enjoy!

 

 

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Comments

This was delicious, though you should be careful not to scorch the garlic when adding it first to the pan, most chefs add it last when frying vegetables.

I had to trouble shoot the sauce. Usually a carbonara has an Alfredo sauce and when adding Parmesan (I used very old freshly shredded) I had problems. After extracting the sauce, I used the only 'cheese' I had left that I knew would homogenize into the sauce... 3 American slices. With that, 1 tsp of quinoa flour and 1/4 tsp nutritional yeast the sauce finally had the right consistency and flavor (nutritional yeast has a Parmesan like flavor that is often used for non-dairy dishes)

Hi Betsy!
Thank you for stopping by, and I'm glad you enjoyed the dish.
A lot of Korean people sautee garlic first since it imparts a lot of flavor when cooked a little bit. But definitely you have to be careful not to burn the garlic. It's similar to a lot of Italian dishes that sautee garlic and onions first. Korean people tend to cook green onion (or Asian green onion that is bigger) to impart the oil and cook garlic, which gives the aroma/flavor.
This dish uses "carbonara" very loosely since the traditional carbonara is just cheese and egg, not even cream! This is more like "cream" sauce... I'm glad you got the consistency you were going for. I think the best recipes are the recipes you make your own by playing with it.
Thank you for letting me know how you made it, have a great day!

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