Easy Carbonara Tteokbokki Recipe - Wasian Cookery (2024)

FAQs

Do you have to soak tteokbokki before cooking? ›

“After you soak it, it doesn't appear any different, it just looks like it's still submerged in water,” she says. “But soaking tteok before using it does make a difference in terms of overall consistency and chewiness all the way to the core.

Good Seoul Topokki Carbonara Korean Rice Cake is a popular Korean snack made from rice cake with a creamy carbonara sauce. The rice cakes are chewy and the sauce is rich and creamy making it a delicious and satisfying treat.

Traditionally, tteokbokki is made using anchovy broth – but I know that's a difficult ingredient to find. So, I used chicken broth for this recipe which provides a really great flavor. You could also use water, but I recommend some sort of flavored broth for more flavor!

There are some well-known variations. Curry tteok-bokki uses a yellow Korean-style curry base. Cream sauce tteok-bokki uses a base inspired by carbonara. Cream sauce and bacon are used instead of gochujang and fish cakes.

"[Basmati] rice, that comes from the northern part of India and all the way through to Afghanistan, is a very long-grain rice and long-grain rice absorbs a lot of water," says Tan. "So that's why [South Asian people] always tend to wash the rice first and then, after that, it soaks [in order] for the rice to expand."

You can make great rice without soaking it, but if you want to create the ultimate rice, soak it. Soaking rice is just one of the tricks to keeping rice just the right amount of sticky. Soaking any variety of rice covered in water for just 30 minutes plumps the grains of rice.

Tteok means rice cake and bokki stir-fried food. Combining these two words forms the term tteokbokki, or “stir-fried rice cake.” Ask Koreans what food makes them most nostalgic about their childhood and tteokbokki is the first thing they'll say.

Alfredo is basic – pasta, cream, parmesan, parsley. Carbonara is a little more complicated – pasta, onion, pancetta, garlic, egg yolks, cream, parmesan, parsley. Because this is a gluten-free version we have to use spaghetti – if you're not gluten-free use anything from penne to linguini.

Shanghai stir-fried rice cakes are on the sweeter side compared to other types of stir fried rice cakes. You may have tried the korean stir fried rice cakes called tteokbokki. However, this version is not spicy and it has less sauce!

Dashima. Dashima or dried kelp will ensure that the rice cakes cook in a broth that mimics the anchovy broth (the one thing that makes traditional tteokbokki not vegan). If you can't get your hands on some dashima, you can substitute kelp powder or a couple dried shiitake mushrooms.

What is a substitute for dashi in tteokbokki? ›

I highly recommend using hondashi dashi powder but if you can't find it, substitute it with 2 tablespoons of soy sauce. If you cannot find bonito flakes or kelp, omit it - you will only lose a bit of umami from the kelp and smoky flavor from the bonito flakes. To keep the rice cakes chewy, don't overcook them.

Fish Cakes: These savory, chewy fish cakes add a delightful texture to the dish. Boiled Eggs: The creamy yolk of a boiled egg can help balance out the spiciness of the tteokbokki sauce. Cheese: For a decadent twist, consider adding a generous sprinkle of melted cheese on top of your tteokbokki.

Tteok is just as diverse as mochi, and like the latter, it has some primary ingredients. Korean rice cake or tteok, is made from steamed flour. The flour can come from any type of grain, including glutinous rice. Unlike mochi, which can't be made with regular rice, tteok can be created with non-glutinous rice.

Do you need to soak tteokbokki rice cakes? If the rice cakes are freshly made and soft they do not need to be soaked. Otherwise, soak them in warm water for 10-20 minutes to rehydrate them a bit.

You need to remove as much starch as possible, or the rice will be really gummy. Let the rice soak in water for 30 minutes. By letting your rice soak up some of the water, you reduce the cooking time which will result in a more aromatic rice. The longer you keep rice on heat, the less aromatic it will be.

Yes, you can cook dried rice cakes without soaking them beforehand. While soaking can help soften the cakes and reduce the cooking time, it is not necessary. Cooking dried rice cakes directly in the liquid will still yield tasty results.

begin by thawing the frozen rice cakes in warm water for about 10 minutes. in a large pot over medium heat, stir together water, chili paste, soy sauce, and sugar, then whisk in a splash of sesame oil. add gochugaru to taste, then increase heat and bring mixture to a boil.