carbonara tteokbokki recipe

This ‘Cheesy Rose Carbonara Tteokbokki’ is a modern and creamy twist on a classic spicy tteokbokki dish loved by many Koreans. Recently, a rose (or rosé) food craze has emerged in South Korea so you might have seen rose pasta or rose tteokbokki popping up. Rose refers to the creamy and spicy sauce, which reduces the chile’s fiery heat. After all, adding dairy is the perfect antidote to a spicy sauce. So this ‘Cheesy Rose Carbonara Tteokbokki’ is perfect for anyone who wants to enjoy chewy Korean ricecakes, but doesn’t have a high spice tolerance. 

Cheesy Rose Carbonara Tteokbokki

tbsp oil

2-4 slices/ rashers of bacon (back

½ onion, finely chopped

(180 grams) mushrooms (sliced) ((approx. 12 chestnut mushrooms))

garlic cloves,

(180 milliliters) water, stock

½ tbsp gochujang (Korean red chili

rice

1.5 oz (40 grams) cheddar cheese, chopped in small lumps

(90 grams) shredded mozzarella ((optional))

scallions (green onions/spring onions)

black pepper

Fry 2-4 bacon slices/rashers in 2 tbsp oil, remove from pan and slice into bite-sized pieces. In the bacon oil, sauté ½ a diced onion and 2.5 cups (6 oz/180g) of sliced mushrooms. Next, add 2 minced garlic cloves and fry until garlic is fragrant. 

Now, you can pour in ¾ cup (180ml) water/stock and ½ cup (120ml) heavy cream, mix and bring to a boil. For very mildly spicy tteokbokki, stir in 0.5 tbsp gochujang paste until combined into the creamy sauce. Add much more gochujang or gochujaru powder if you want to taste spice!

At this moment, add 10.5 oz (0.7 lb/ 300g) rice cakes and remember to keep stirring. This will prevent them sticking to the pan and burning. Cook the rice cakes according to package instructions. I stirred mine for 3-5 minutes and 1 minute before the rice cakes are ready, add the cooked bacon and 1.5 oz (40g) chopped cheddar cheese. Turn off the heat and stir in 1 cup (90g) shredded mozzarella to combine.

Serve with chopped scallions (green onions/spring onions). Season generously with cracked black pepper. 

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