Easy Buldak Carbonara Tteokbokki
A creamy fusion of spicy Buldak ramen and chewy tteokbokki rice cakes in a rich rosé sauce, topped with melted cheese, soft-boiled egg, and mini sausages.
Equipment
Ingredients
Main
Buldak Carbonara Ramen (dry)
1 pack
tteokbokki rice cakes (fresh)
200 g
tteokbokki sauce powder
1 packet
Colby Jack cheese (sliced)
2 slice
baby Swiss cheese (sliced)
1 slice
gochugaru (finely ground)
1 Tbsp
soy sauce
1 Tbsp
heavy cream
120 ml
water
350 ml
Korean fish cakes
100 g
green onion (chopped)
2 stalk
garlic (sliced)
3 clove
mozzarella cheese (shredded)
50 g
egg (soft-boiled)
1 piece
mini sausage (pan-fried)
4 piece
Instructions
Prepare the cheese sauce base
Combine cheeses, sauces, and spices to create a creamy base.
Add cream and water
Incorporate heavy cream and remaining water to create a silky sauce.
Add noodles, rice cakes, and aromatics
Add all remaining ingredients and dissolve the powder.
Simmer until tender
Cover and simmer, stirring occasionally, until noodles and rice cakes are tender.
Melt mozzarella on top
Sprinkle mozzarella cheese over the dish and cover until melted.
Finish with toppings
Top with soft-boiled egg and pan-fried mini sausages.
Original recipe
Storage
Best enjoyed fresh. Sauce may thicken when stored.
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