Carbo Buldak Tteokbokki
A creamy, spicy Korean street food twist combining chewy rice cakes with a rich carbonara-style gochujang sauce and melted mozzarella cheese.
Equipment
Ingredients
Tteokbokki
Korean rice cakes (cylindrical)
300 g
onion (sliced)
1 piece
garlic (minced)
3 clove
gochujang
2 tbsp
gochugaru
1 tbsp
soy sauce
1 tbsp
sugar
1 tbsp
milk
100 ml
mozzarella cheese (shredded)
100 g
butter
15 g
Instructions
Prepare ingredients
Slice onion, mince garlic, and shred mozzarella cheese.
Make carbonara-bulldak sauce
Combine gochujang, gochugaru, soy sauce, sugar, milk, and minced garlic in a bowl to create the creamy spicy sauce.
Cook rice cakes
Boil rice cakes in water for 2-3 minutes until they float to the surface.
Sauté vegetables
Melt butter in a pan and sauté sliced onion until translucent.
Combine with sauce
Add drained rice cakes and prepared sauce to the pan. Stir to coat evenly.
Add cheese and finish
Top with shredded mozzarella cheese and let it melt over low heat.
Original recipe
Storage
Best enjoyed fresh. Cheese may separate when reheated.
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