Spicy Carbonara Tteokbokki

Name: Spicy Carbonara Tteokbokki
Prep time: 5 min
Total time: 25 min
Ingredients: 2 tablespoons of canola oil (or any vegetable oil); 1 tablespoon of garlic, chopped (around 3-4 bulbs of garlic); 1 medium onion, sliced; 500 grams of rice cakes; 4 ounces fish cake; 2 1/2 tablespoons of soy sauce; 2 tablespoons of gochugaru; 2 tablespoons of gochujang; 1 cup of heavy cream; 1 cup of milk; ½ tablespoon sugar; 1 cup of shredded cheese; 1 bunch of scallion, sesame seeds, boiled egg for garnish

Italian Korean Gochujang Rice Cakes Fish Cakes

Save (1)

Rate

Total: 25 min Active: 5 min

0 Ratings

Ingredients (13)

2 tablespoons of canola oil (or any vegetable oil)
1 tablespoon of garlic, chopped (around 3-4 bulbs of garlic)
1 medium onion, sliced
500 grams of rice cakes
4 ounces fish cake
2 1/2 tablespoons of soy sauce
2 tablespoons of gochugaru
2 tablespoons of gochujang
1 cup of heavy cream
1 cup of milk
½ tablespoon sugar
1 cup of shredded cheese
1 bunch of scallion, sesame seeds, boiled egg for garnish

Try Amazon Fresh

Nutritional Information

Calories292
Fat14.16g
Saturated fat6.49g
Trans fat0.1g
Carbs33.39g
Fiber1.83g
Sugar2.64g
Protein7.93g
Cholesterol44.36mg
Sodium497.6mg
Nutritional Analysis per serving (14 servings) Powered by

Get fresh food news delivered to your inbox

Creamy and savory, spicy carbonara tteokbokki is a Korean-Italian mash-up dish combining plenty of creamy sauce with rice cakes, fish cakes, and American cheese. The dish stems from a traditional Korean street food—tteokbokki—but is leveled up with the addition of a cream-based sauce that doesn’t skimp on gochujang.

by James Park

Instructions

1In a large skillet over medium-high heat, add oil and fry chopped garlic until it’s brown and fragrant. Saute with sliced onion with garlic for 2-3 minutes, or until they are translucent.
2Add rice cakes to the skillet until all rice cakes are coated in oil and get crispy. Add fish cake and stir everything for another 5 minutes or so.
3Add soy sauce and stir everything again for a minute or so, then add gochugaru to the mixture, making sure that all rice cakes and fish cake are coated nicely. Saute everything for 2 minutes. Then, add gochujang to the skillet and cook for another 3-4 minutes.
4Mix heavy cream and milk and pour the liquid over the pan. Bring the heat to low and let all the ingredients get absorbed by the sauce. Keep stirring to avoid any rice cakes sticking out to the bottom for 10 minutes, or until the rice cakes are tender when poked.
5Right before finishing, add shredded cheese to the pan so that they all the melty and cheesy. Garnish the dish with chopped scallion, sesame seed, and boiled eggs for garnish.

Image courtesy of James Park.

Load Comments

Recommended from Chowhound

Move Over Pho! Learn how to Make BUN BO HUE your new favorite Vietnamese Soup

(10:30)

Video from CHOW-TO

In our inaugural episode of CHOW-TO, Guillermo learns how to make Bun Bo Hue with Chef Jimmy Ly of Madame Vo in New York City. Bun Bo Hue is the second most popular traditional Vietnamese soup after Pho, this one originating in the city of Hue in Central Vietnam (translated to English Bun means noodles, and Bo means beef). It is a dish famous for its balance of acidity, spice, and umami flavors. This particular iteration is inspired by Southern Vietnam, and is spicy and rich in color and flavor. Watch and learn! CHOW-TO is an instructional series hosted by Senior Video Producer Guillermo Riveros dedicated to breaking down the process for creating the most delicious foods. Follow along for valuable insight and guidance from the world's finest chefs.