Creamy & Savory Carbonara Tteokbokki (Milk-Based)
Creamy & Savory Carbonara Tteokbokki (Milk-Based)
How to Make Carbonara Tteokbokki Using Milk Instead of Cream!
Enjoy a rich and savory Carbonara Tteokbokki without using any cream. This recipe uses milk for a delightfully creamy texture and mild flavor.
Ingredients- Tteokbokki rice cakes (about 200g for 1 serving)
- Milk (300ml)
- Bacon (3 strips)
- Sweet corn (3 Tbsp, canned)
- Broccoli (1/4 head)
- Button mushrooms (2)
- Cheese (1 slice of processed cheese or 50g mozzarella)
- Minced garlic (1 Tbsp)
- Butter (1 Tbsp)
Cooking Instructions
Step 1
First, wash the broccoli thoroughly. Make a small incision on the stem and cut it into bite-sized pieces. This helps the sauce penetrate better during cooking.
Step 2
Similarly, wash and slice the button mushrooms into bite-sized pieces. Avoid slicing them too thinly, as this can diminish their texture.
Step 3
Cut the bacon into manageable pieces, about 1-2 cm wide. You can adjust the thickness according to your preference.
Step 4
If your tteokbokki rice cakes are hard, soak them briefly in water and then drain. This will help soften them and prevent them from clumping together. Be careful not to soak them for too long, or they might become too soft and lose their chewy texture.
Step 5
Melt the butter in a heated pan over medium-low heat and sauté the minced garlic. Cook until you can smell the fragrant aroma of garlic, being careful not to let it burn, as burnt garlic can turn bitter.
Step 6
Once the garlic is fragrant, add the chopped broccoli and stir-fry briefly. Cook just until the broccoli starts to soften slightly. Overcooking will make it mushy.
Step 7
When the broccoli is partially cooked, add the sliced bacon and continue to stir-fry. The bacon will render its fat, adding a richer flavor to the dish.
Step 8
Next, add the sliced button mushrooms and stir-fry until all the ingredients are well combined. The mushrooms will add a tender texture as they cook.
Step 9
Once the ingredients are nicely sautéed, add the prepared tteokbokki rice cakes. Stir continuously to prevent the rice cakes from sticking to the pan.
Step 10
Now, pour in enough milk to cover the ingredients. About 300ml should be sufficient. The milk will simmer and form the base of your creamy sauce.
Step 11
Once the milk begins to boil, reduce the heat to medium-low and add the cheese. If you’re using processed cheese slices, tearing them into smaller pieces will help them melt more evenly.
Step 12
When the cheese has completely melted and the sauce has started to thicken, stir in the sweet corn. The corn adds a touch of sweetness and a pleasant pop of texture, making the dish even more delicious.
Step 13
Finally, season with salt and pepper to your taste. You can also add a splash of soy sauce or chicken stock for extra umami. Simmer slightly until the sauce reaches your desired consistency. Your Carbonara Tteokbokki is ready to be enjoyed! Serve hot.
