Creamy Carbonara Tteokbokki: A Rich & Delicious Recipe
How to Make Decadent Carbonara Tteokbokki
Have milk and heavy cream nearing their expiration dates in your fridge? Don’t worry! You can use them generously to create this incredibly rich and creamy Carbonara Tteokbokki. This dish perfectly marries the delightful flavors of carbonara pasta with the chewy texture of tteok (Korean rice cakes). It’s a fantastic meal for the whole family and guaranteed to make any ordinary day feel special. Prepare for a magical taste experience!
Tteokbokki Ingredients- 700ml Milk
- 300ml Heavy Cream
- 300g Mozzarella Cheese
- 1 slice Cheddar Cheese (sliced or cubed)
- 1/2 Onion
- A little Carrot (for color)
- 1/2 Broccoli
- 400g Vienna Sausages
- 2/3 pack Tteokguk Tteok (rice cakes for soup, approx. 300-400g)
- 7 whole Garlic cloves
- 2 King Oyster Mushrooms
- 1 Cheongyang Pepper (optional, for added spiciness)
Seasoning & Others- A pinch of Black Pepper
- 1/2 Tbsp Salt
- 1 Tbsp Minced Garlic
- A little Olive Oil (for sautéing garlic)
- A pinch of Black Pepper
- 1/2 Tbsp Salt
- 1 Tbsp Minced Garlic
- A little Olive Oil (for sautéing garlic)
Cooking Instructions
Step 1
Prepare all ingredients for sautéing. Thinly slice the whole garlic cloves. Slice the king oyster mushrooms into bite-sized pieces, and score the Vienna sausages. Take the tteokguk tteok out of the freezer and soak them in cold water for about 15-20 minutes until softened. This step helps the rice cakes absorb the sauce better and maintain a chewy texture.
Step 2
Prepare the vegetables. Slice the onion thinly, and slice the carrot into thin rounds or small pieces. Divide the broccoli into bite-sized florets. (Feel free to add bell peppers for extra color if you like.)
Step 3
Heat a little olive oil in a large frying pan or pot over low heat. Add the sliced garlic and sauté until fragrant. Once the garlic aroma is released, increase the heat to medium-high and add the onion, carrot, king oyster mushrooms, Vienna sausages, and broccoli in that order. Stir-fry quickly until the vegetables are slightly tender but still have a bit of crispness. This will enhance their texture in the final dish. Once cooked, set the sautéed ingredients aside on a plate.
Step 4
Now, let’s make the cream sauce. In the same pan (or a clean pot), pour in 700ml of milk and 300ml of heavy cream. Add the pre-soaked tteokguk tteok. Bring to a simmer over medium-low heat, stirring constantly as the rice cakes cook and the sauce thickens. It’s crucial to keep stirring to prevent the tteok from sticking to the bottom.
Step 5
When the rice cakes are tender and the sauce has reached a nice, thick consistency, return the sautéed vegetables and sausages to the pan. Stir everything together well. Now for the seasoning! Add 1/2 Tbsp salt, 1 Tbsp minced garlic, and a pinch of black pepper to taste. Finally, add the 300g of mozzarella cheese and the slice of cheddar cheese. Stir gently until the cheese is completely melted and the sauce is luxuriously creamy and thick. If you like a bit of heat, finely chop and add the Cheongyang pepper. Once all the ingredients are well combined, your delicious Carbonara Tteokbokki is ready to be enjoyed!
