Creamy Carbonara Tteokbokki with Bacon

carbonara-style korean rice cakes (tteokbokki) in grey bowl

5 from 2 votes

Creamy Carbonara Tteokbokki with Bacon

Creamy, cheesy sauce. Chewy, squishy Korean rice cakes. Carbonara Tteokbokki is the non-spicy Korean Rice Cake dish that's good as a snack, appetizer, or main meal!

Prep Time5

Cook Time12

Course: Appetizer, Breafast, Lunch, Main Course, Side, Snack

Cuisine: Korean

Keyword: Carbonara, Tteokbokki

Servings:

Calories: 390kcal

Author: The Subversive Table | Lis Lam

Equipment

1 Non-stick skillet (large)

Ingredients

3 cups/300g Korean tubular rice cakes
1-2 tsp olive oil
3 slices bacon (preferably thick cut, chopped)
1/2 large onion (finely chopped, about 1 cup)
2 cloves garlic
1 cup milk (whole, full-fat milk preferred)
1/2 cup parmesan (grated)
1/4 cup Mozzarella (shredded)

Garnish:

black pepper
parsley

Instructions

Prep Rice Cakes:

For refrigerated rice cakes: set aside in a bowl. If there's a slimy, wet coating all over the rice cakes -- rinse well in cold water and drain in a colander.
For frozen rice cakes: add to a bowl and cover with cold water for 15-20 minutes until defrosted. (They must be drained before cooking).
For fresh rice cakes: separate rice cakes by hand and set aside on a separate plate.

Cook Tteokbokki/Ddukbokki:

Heat a non-stick skillet over medium heat. Add 1-2 tsp olive oil and bacon. Cook until no longer pink and slightly brown and crispy-looking on the edges, about 2-3 minutes. Mix from time to time with a silicone spatula to make sure the bacon is evenly cooked.
Add onion, garlic, and pinch of salt. Cook until soft and translucent, mixing from time to time, about 3-4 minutes more.
Add milk and rice cakes. (If using frozen rice cakes and they are defrosting in water, drain first). Cook on medium to medium-low heat until the rice cakes are soft and squishy, about 3-4 minutes. Mix from time to time as the sauce will bubble and reduce until thick and creamy.
Add parmesan cheese and black pepper. Taste and add a pinch or two of salt, if needed. Stir through the sauce, another 1-2 minutes.
Turn off the heat and sprinkle mozzarella cheese all over. The residual heat will melt it gently. As a garnish, add parsley and more black pepper, if desired. Serve immediately!

Video

Notes

*Store leftovers in an air tight container in the fridge. Reheat in microwave, in short 1-minute to 30-second bursts, and mixing in between. When the rice cakes are soft and chewy and the sauce is hot, it's ready to eat!

Nutrition