Carbonara Tteokbokki

Ok hear me out. The sauce from a famous Italian comfort food mixed with a famous
Korean comfort food. This carbonara tteokbokki is so good and so easy. And the
best part – it only takes about 20 minutes start to finish!

Servings: 4 people

Author:

Prep Time
10 minutes

Cook Time
10 minutes

Total Time
20 minutes

Course:

Cuisine:

Asian korean

Keywords:

comfort food Korean Street Food rice cakes

🧂 Ingredients

150 grams Guanciale

Cut into small cubes.
6 Eggs

Separated. I recommend 5 yolks plus one whole egg. This gives the final sauce a very rich velvety consistency.
100 grams Pecorino Romano

Grated.
Black Pepper

Freshly cracked, to taste.
500 grams Korean Rice Cake Sticks aka Garae-Tteok

Instructions

1 Place dry tteokbokki sticks in a large bowl and pour over hot water to cover.
Let sit for 5-10 minutes (while you make the sauce) to soften up.
2 To begin place your cubed guanciale in a pan and set on medium-low heat. This
will render out the fat while preventing burning, and should take around 5-10
minutes.
3 Place your egg yolks and whole egg in a large mixing bowl. I recommend using a
large steel bowl as it works well in the double-boiler method to thicken the
sauce.
4 Pour the guanciale and rendered fat into the eggs while stirring constantly,
then place the entire bowl above a pot of simmering water. Add the cheese and
black pepper and stir until the sauce tightens up, about 3 minutes. You can
avoid the double boiler method and do this in the pan you made the guanciale in,
but it is extremely difficult to avoid scrambled eggs so the double boiler is
more fool-proof.
5 Place the softened rice cakes into the bowl and give everything a good mix. You
want each stick as coated as possible so scrape down the sides with a rubber
spatula and mix thoroughly.
6 Plate your tteokbokki with carbonara sauce in a shallow bowl and garnish with
some more black pepper and grated cheese. I also like to add another raw egg
yolk to the top which I mix in right before eating.