Recipes 20 minute Korean Carbonara Tteokbokki Recipe 7 months ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts Asian Ground Beef Noodles February 7, 2022 New Recipe: The U.S. Navy’s Not-So-Secret Recipes for Cheesecake and ‘Ronnie Burgers’ admin April 29, 2021 New Recipe: Levain Bakery’s Iconic Cookies Now Available Nationwide At Whole Foods Market Stores admin April 14, 2021 New Recipe: Go-To Dessert Recipes admin March 24, 2021 New Recipe: How to make delicious egg muffins three ways at in three easy steps at home this weekend admin February 27, 2021 New Recipe: Ree Drummond’s ‘Heavenly’ Mississippi Mud Cake is a Chocolate Lover’s Dream, according to ‘The Pioneer Woman.’ admin February 14, 2022 About The Author More from this Author One Response londonishungry October 25, 2021 [Korean Carbonara Tteokbokki](https://londonishungry.com/korean-carbonara-tteokbokki-creamy/) is a popular Korean-Italian fusion dish featuring chewy rice cakes, bacon and mushroom. Everything is cooked in creamy sauce flavored with tasty chicken stock. It’s absolutely delicious and by far the best thing I’ve eaten this year!I’ve linked the recipe above for anyone who wants to try making it. It’s super quick and simple so please enjoy! Ingredients * 0.7 lb (10.5 oz/ 300g) korean rice cakes (I used oval shaped ones) * 4 slices/ rashers of bacon (back or streaky bacon) * ½ cup (120ml) heavy cream (double cream/ whipping cream) * ¾ cup (180ml) chicken stock, or any stock/water * ½ onion, finely chopped * 6 oz (180g) mushrooms (sliced) (or approx. 12 chestnut mushrooms) * 2 garlic cloves, minced * 1.5 oz (40g) cheddar cheese, chopped in small lumps * chopped scallions (green onions/spring onions) * cracked black pepper Instructions 1. Fry 4 rashers of bacon in 2 tbsp oil, remove from pan and slice into bite-sized pieces. In the bacon oil, sautée 1/2 a diced onion and 6 oz (180g) of sliced mushrooms. 2. Add 2 minced garlic cloves to the pan and fry until fragrant. Next, stir in 3/4 cup (180ml) stock and 1/2 cup (120ml) heavy cream and bring to a boil. Now add 10.5 oz (0.7 lb/ 300g) rice cakes and keep stirring to prevent them sticking to the pan. Cook according to package instructions (I simmered mine for 3-5 minutes). 1 minute before the rice cakes have finished cooking, add 1.5 oz (40g) chopped cheddar cheese and stir into the sauce. 3. Serve with sliced bacon & chopped scallions (green onions/spring onions). Season generously with cracked black pepper. Hope you all enjoy because this is literally the best thing I’ve eaten all year! The recipe is linked above for anyone who’s interested. Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.