A Creamy, Chewy Fusion That Brings Korea to the Italian Table
This luscious take on tteokbokki transforms the beloved Korean street snack into an elegant, East-meets-West comfort dish. The chewy rice cakes absorb a decadent carbonara-inspired sauce, made with egg yolks, cream, and cheese, while a gentle kick of gochujang brings warmth and depth. Velvety, spicy, and indulgent in all the right ways, this is the kind of weeknight luxury you can make in under 30 minutes—perfect for cozy nights, cheeky date dinners, or a solo treat with a glass of wine.
Ingredients
Serves 2 as a main, 3–4 as a side
For the base
- 300g tteok (Korean rice cakes), fresh or soaked if frozen (10.5 oz)
- 1 tbsp butter
- 2 cloves garlic, finely minced
- 1 slice smoked bacon or guanciale, chopped (optional but authentic)
- ½ tsp gochujang (Korean chili paste), adjust to taste
For the carbonara sauce
- 2 egg yolks
- 80ml heavy cream (⅓ cup)
- 30g parmesan cheese, finely grated (¼ cup)
- Salt and freshly ground black pepper, to taste
To finish
- Extra parmesan for topping
- Chopped chives or spring onions
- Optional: shichimi togarashi or chili flakes for garnish
Instructions
If using frozen tteok, soak in warm water for 10–15 minutes until soft. In a small pot, bring water to a boil and cook the rice cakes for about 3–4 minutes, just until they’re chewy but tender. Drain and set aside.
In a pan, melt butter over medium heat. Add the garlic and chopped bacon, sautéing until the bacon is crisp and the garlic is fragrant. Stir in the gochujang and toast it gently for a few seconds to deepen its flavor.
Add the cooked tteok to the pan, stirring to coat them in the buttery, spicy mixture. Remove the pan from heat briefly while you prepare the sauce.
In a bowl, whisk together the egg yolks, cream, parmesan, salt, and pepper until smooth.
With the pan slightly cooled (to prevent scrambling), pour the sauce over the hot tteok, stirring constantly to coat. The residual heat will cook the eggs gently, creating a creamy, glossy coating.
Return the pan to low heat only if needed to thicken further—stir continuously and do not let it boil.
Serve immediately, topped with extra parmesan, chives, and a pinch of shichimi togarashi for heat and flair.
Cooking Tips
Use fresh tteok if possible—they’re softer and absorb the sauce better. If using frozen ones, soaking beforehand ensures they cook evenly and don’t harden in the pan. Always temper the carbonara sauce off the heat to avoid curdling the eggs—residual warmth is all you need for that silky texture. A bit of gochujang adds subtle fire without overpowering the dish, but feel free to skip it if you prefer classic creaminess. Finish with cracked black pepper and fresh herbs to brighten the richness.