Myeongran Carbonara Cream Tteokbokki: Rich & Umami-Packed
Myeongran Carbonara Cream Tteokbokki: Rich & Umami-Packed
A Unique Breakfast Option: Myeongran Carbonara Cream Tteokbokki Recipe
I originally planned to make Seolleongtang (ox bone soup) for tteokguk, but I ran out of ox bone broth! On that particular morning, I decided to create something different. I mixed egg yolks with mentaiko (pollock roe) and Parmesan cheese, added milk, and used tteokguk rice cakes instead of spaghetti to make this Myeongran Carbonara Cream Tteokbokki for breakfast. It’s a surprisingly delicious dish that’s perfect for a special breakfast or brunch.
Ingredients- 1 cup tteokguk rice cakes (approx. 150g)
- 1 stalk green onion
- Pinch of coarse salt
- Pinch of crushed red pepper (or chili flakes)
- 1 Tbsp butter (approx. 15g)
- 2 cups milk (approx. 400ml)
- 2 egg yolks
- 1 mentaiko (pollock roe), sac removed, roe only
- 15g grated Parmesan cheese (approx. 2 Tbsp)
- A handful of wild arugula
- Pinch of black pepper
Cooking Instructions
Step 1
Soak the tteokguk rice cakes in water for about 10 minutes. This helps to soften them and prevents them from sticking together during cooking.
Step 2
Cut the green onion into roughly 3-4 cm pieces. It’s helpful to separate the white and green parts.
Step 3
Melt 1 Tbsp of butter in a pan over medium heat. Once melted, add the white parts of the green onion and sauté with a pinch of salt and pepper until fragrant. Sautéing thoroughly to infuse the onion’s aroma is key.
Step 4
Pour 2 cups of milk into the pan with the sautéed green onion. Bring to a gentle simmer over medium-low heat, then reduce heat to low to keep warm.
Step 5
In a separate bowl, combine the 2 egg yolks, the mentaiko roe (with the sac removed), and 15g of grated Parmesan cheese. Whisk together with a fork or whisk to create a smooth sauce base.
Step 6
This step is identical to step 4. As the ingredients for the sauce base were already combined in the previous step, this step can be skipped, or you can add further details if there were additional preparations.
Step 7
Add the soaked tteokguk rice cakes to the warm milk sauce and cook until the rice cakes are tender. Stir occasionally to prevent them from sticking to the bottom of the pan.
Step 8
Once the rice cakes are fully cooked and tender, remove the pan entirely from the heat and let it cool slightly (this is very important!). Adding the egg yolk mixture while the pan is too hot will cause the yolks to scramble. After removing from heat, quickly pour in the pre-mixed mentaiko-egg yolk-cheese sauce and stir rapidly. The residual heat will gently cook the sauce, making it creamy and smooth.
Step 9
Taste and adjust seasoning with salt and pepper if needed. Remember that mentaiko is already salty, so add salt sparingly. Finally, add crushed red pepper for a hint of spicy flavor.
Step 10
Plate the finished Myeongran Carbonara Cream Tteokbokki attractively. Top generously with fresh wild arugula. The aromatic and fresh greens cut through the richness, adding a delightful contrast and enhancing the overall texture. Enjoy immediately!
