Description
Carbonara Tteok-bokki with chewy rice cakes coated in creamy carbonara sauce, crispy bacon bits, and a touch of black pepper, perfect for a quick and indulgent fusion meal.
Ingredients
Scale
- 300 g tteok rice cakes
- 100 g bacon, chopped
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 2 garlic cloves, minced
- 1 tablespoon butter
- 1/2 teaspoon black pepper
Instructions
- Heat a skillet over medium heat and cook chopped bacon until crisp.
- Add tteok rice cakes to the skillet and stir to coat with bacon fat.
- In a bowl, mix heavy cream, Parmesan, butter, and minced garlic.
- Pour the cream mixture over the tteok and stir gently until sauce thickens and coats rice cakes.
- Season with black pepper and additional Parmesan if desired.
- Serve immediately while creamy and hot.
Notes
- Soak frozen rice cakes in warm water for a few minutes before cooking to soften.
- Stir continuously when adding cream to prevent separation.
- Serve immediately for the best creamy texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2 g
- Sodium: 520 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 90 mg