Spicy Carbonara Tteokbokki

Spicy Carbonara Tteokbokki

Tteokbokki is one of my favorite Korean foods.  I have recipe for traditional "palace" tteokbokki on my website, and of course, I love the red, street tteokbokki version that most people are familiar with.
I also like spicy carbonara tteokbokki, which is a fusion menu item that has become popular recently.  Even though it's called carbonara, there is no egg and there is a lot of cream!  Spiciness is added at the end with gochujang.

What you need:

  •     1 tablespoon butter
  •     1 tablespoon minced garlic, less if you prefer
  •     2 strips of bacon, chopped
  •     5-6 mushrooms, sliced
  •     1/2 bell pepper, diced
  •     200 ml cream/milk, I used 100ml cream and 100 ml milk
  •     1/2 pound tteokbokki, soaked in water until it's a little soft
  •     5-6 broccoli florets
  •     2 tablespoon parmesan cheese
  •     1 heaping tablespoon gochujang
  •     pinch of pepper
  •     1 stalk green onion, chopped (optional)
  •     additional cheese on top (optional)

You can play around with the recipe to your preference since you can add or omit vegetables, add more cream if you like it richer, add more gochujang or even add chili peppers to make it spicier.  
If you have refrigerated tteokbokki, soak it in a bowl of water until it's a little softer.  If it was frozen, you can cook it in boiling water for a minute or so.  Making it softer ensures that tteokbokki will cook faster and the flavors will absorb better.
Start by adding butter to a pan on medium heat.  Add garlic and sautee for a couple of minutes until fragrant.  Increase the heat a little bit and add bacon.  Let it cook until it starts to brown, a few minutes.

Once the bacon has browned a bit, add mushroom and let the mushroom soak up the butter and garlic.  

Add bell pepper and let it all cook for a couple of minutes.

Add cream/milk mixture and tteokbokki.  Stir frequently, since the tteokbokki can stick to the bottom of the pan. I add broccoli about now since I don't like over cooked broccoli, but you can add it earlier if you like.

Once it starts cooking, cook on medium low, and let the cream sauce thicken a bit.  Add parmesan cheese to the sauce and let it cook a little while longer until tteokbokki is cooked well.  
Lastly, add gochujang and mix it well, cook for another minute or so with a couple of shakes of pepper, and you are done!  

Add the green onion and additional cheese on top if you like, and you are ready to dig in.
The above recipe serves 2 people, and it can be a snack or a meal.  I like it as an appetizer that you can share with others since it's a little rich and I don't know that you can eat a lot of it.  But if you like spicy and creamy, you'll love this dish!  You might be surprised at how well gochujang and cream sauce go together, and I love the kick and saltiness gochujang provides.





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