Recently, the Korean singer PSY became very popular on the Internet with his new song, “Gangnam Style.” Personally, I love the melody and his dance. I wanted to post something for you inspired by his song. The song is about a certain area in South Korea. People might wonder what kind of Korean food is popular or unique to Gangnam, Seoul. There are many, but today I want to introduce one very delicious and popular fusion food that is sold in Gangnam. It is called carbonara tteokbokki which is similar to cream pasta using sticky rice cakes instead of pasta. I hope you enjoy it.
Yield: 2 Servings
Short Korean Lesson
- SeGeum (세금) = Tax
- TalSe (탈세) = Tax Evasion
Video Instructions
Main Ingredients
- 3 Cups Sticky Rice Cakes for Tteokbokki (1 lb)
- 5 Strips Bacon
- ½ Cup Onion
- ½ Cup Broccoli
- ½ Cup Button Mushrooms
- ⅓ Cup Red Sweet Pepper
- ⅓ Cup Yellow Sweet Pepper
- 1 Tbsp Garlic, Sliced
Sauce Ingredients
- 1 Cup Heavy Whipping Cream
- 1 Cup Milk
- 2 Tbsp Parmesan Cheese
- 2 Tbsp Salted Butter
- ¼ tsp Salt
- 2 Pinches Black Pepper
Directions
Obtain 5 strips of bacon and cut it into ½-inch pieces. I used turkey bacon this time.
Chop ½ cup worth of onion, ½ cup worth of broccoli, ½ cup worth of button mushrooms, ⅓ cup worth of red sweet pepper, and ⅓ cup worth of yellow sweet pepper into bite sized pieces. Slice 1 Tbsp worth of garlic thinly. This dish normally does not have the sweet peppers and mushrooms; I added them for better color and nutrition.
Melt 2 Tbsp of salted butter in a heated pan. Add the garlic, mushroom, and onion. Fry for about a minute on medium-high.
Add the bacon and fry for another 2 minutes on medium-high.
Pour 1 cup of heavy whipping cream and 1 cup of milk into the pan.
Add 3 cups of sticky rice cakes. Once the milk and whipping cream stars to boil, cook for 3 minutes on medium-high. Occasionally stir it so the sticky rice cakes will not stick to the bottom of the pan.
Add the chopped sweet peppers and broccoli.
Mix in 2 Tbsp of parmesan cheese, ¼ tsp of salt, and 2 pinches of black pepper. Depend on your tastes, you can adjust these amounts.
Cook for 3 minutes, or until the rice cakes become soft on medium-high. When the sauce thickens, it is done.
The color is pretty and the flavor is great. I love this kind of fusion Korean food. 🙂 Try it someday.
chongmal mashissoyo!! ;P
kansahamnida Aeri-ssi
igotneun, najungeh yoreulkoyeyo!
hehe, hope my korean was good with no mistakes! ^^
hi Nilu Seneviratne,
hehe.. your korean sentences were cute and of course I could understand what you said. thanks 🙂
I love 떡볶이 and cream pasta but would never think to put the two together. Thank you for the recipe…can’t wait to try!
I am very happy to have found your blog 😛 .
I have a blog of Italian recipes, but I like to try new flavors.
I credoche your recipes are delicious.
Thank you
hi albertocook,
Nice to meet you:) My husband bookmarked your cooking blog..since he likes Italian food (pasta..pizza) .. he wants to try some of your recipes for him someday..hehe Hope to see you more often here. Thanks 🙂
Aeri,
Annyeonghaseyo. Thank you so much for posting this recipe. I tasted this many months ago at a local restaurant here in HI (without the veggies and bacon)and have been looking for a recipe ever since. I am going to give this a try! Kamsahamnida & God Bless you! 😀
Hey! This is such a great website! I’ve been watching Family Outing again and there are some food that they make (morning breakfast!) which looks so good. One of them is “Jippang(?)”, steamed red bean bun (with pumpkin and plain). Would you mind sharing the recipe? Thanks!!
hi AlvinaTj,
Thanks for your comment. I will add it to my list. 🙂
The title made me smile. Gangnam Style sonog of Psy is super in nowadays. It is just right to name this dish after that.
Hello Aeri,
I want to make spicy carbonara tteokbokki. Can I add gochujang paste to make it the spicy version?
Thank you!
hi Sabrina,
Sorry.. I didn’t try it for myself.. so I cannot tell the answer with confidence. Plus.. personally, I don’t like gochujang sometimes.. and prefer spicy pepper or hot pepper powder to make something spicy.. so I don’t know if i would use gochujang for this case or not.. I can picture just few pieces of fresh spicy hot pepper pieces can keep the flavor of this carbonara sauce and add some heat to it. Thanks
I cooked it with following changes:
1) I took regular bacon, which I cut in pieces and fried till golden and crispy. Fat I discarded. I added bacon in the very end to ready dish.
2) I took 2 bell peppers, 1 red onion, 3 cloves garlic (minced), 1 lbs of brown button mushrooms and 1 lbs broccoli florets.
3) Due to huge amount of ingredients I had to add 1/2 cup more milk.
The result was to die for, besides that I found, that it’s very good reheated. I heated up leftovers next day on low heat in a wok with a little more milk. Reheated rice cakes usually suffer non-even texture, but in this very dish it’s not so obvious due to creamy sauce. It will definitely stay on our menu forever!
Thank you very much for wonderful site!
hi Asa,
Thanks for your story. It was exciting to see how you make your dish so delicious and healthy. 🙂 I’m happy you liked this recipe.