Creamy Carbonara Tteokbokki: A Simple 30-Minute Recipe for Your Next Party
Elevate Your Home Party with Easy Carbonara Tteokbokki!
Tired of the same old tteokbokki? For a delightful home party or a festive year-end gathering, try this incredibly simple Carbonara Tteokbokki that you can whip up in just 30 minutes! It’s a crowd-pleaser perfect for any special occasion.
Main Ingredients
- 1/2 onion, thinly sliced
- 3 small king oyster mushrooms, sliced into bite-sized pieces
- 70g broccoli, cut into florets
- 40g bacon, cut into 2-3cm pieces
- 1 egg (yolk only)
- 2 cloves garlic, thinly sliced
- 1 slice cheddar cheese
- 200g tteokbokki rice cakes (use wheat or rice cakes, as preferred)
Sauce & Seasoning
- 250g store-bought carbonara sauce
- 150ml milk
- 1 Tbsp grated Parmesan cheese
- Pinch of salt (to taste)
- Pinch of black pepper (to taste)
- Pinch of parsley flakes (for garnish)
- A little olive oil (for sautéing)
- 250g store-bought carbonara sauce
- 150ml milk
- 1 Tbsp grated Parmesan cheese
- Pinch of salt (to taste)
- Pinch of black pepper (to taste)
- Pinch of parsley flakes (for garnish)
- A little olive oil (for sautéing)
Cooking Instructions
Step 1
First, prepare the aromatics: thinly slice the garlic cloves for a beautiful presentation, and thinly slice the onion. Having your ingredients prepped makes the cooking process much smoother.
Step 2
Slice the king oyster mushrooms into manageable, bite-sized pieces. Cut the broccoli into florets and the bacon into 2-3cm strips.
Step 3
Rinse the tteokbokki rice cakes under cold water. Briefly blanch the broccoli florets in boiling water for about 1 minute, then immediately rinse them under cold water and drain. This step helps maintain the texture of the rice cakes and prevents the broccoli from becoming mushy.
Step 4
Heat a pan over medium-low heat with a little olive oil. Add the sliced garlic and sauté until fragrant and lightly golden. This infuses the oil with a wonderful garlic aroma.
Step 5
Once the garlic is fragrant, add the sliced onion and bacon to the pan. Sauté until the onion becomes translucent and the bacon is lightly browned. Then, add the sliced mushrooms and cook until they soften slightly. Season with a pinch of black pepper and salt to give the ingredients a base flavor.
Step 6
Add the blanched rice cakes and pour in 150ml of milk. Stir in the store-bought carbonara sauce, mixing everything gently until well combined. Let it simmer for 1-2 minutes, allowing the rice cakes to absorb the delicious sauce.
Step 7
Add the blanched broccoli florets to the pan. Carefully separate the egg yolk from the white and add only the yolk to the sauce. The egg yolk will enrich the sauce, adding a creamy texture and a beautiful golden hue.
Step 8
Finally, stir in 1 tablespoon of grated Parmesan cheese to thicken the sauce. Adjust seasoning with more black pepper if needed. Add the slice of cheddar cheese and stir until it melts into the sauce. Garnish with a sprinkle of parsley flakes for a beautiful finish. Your creamy Carbonara Tteokbokki is ready to be enjoyed!
