Carbonara Tteokbokki

Ingredients

• 500 grams Korean cylindrical rice cakes (Tteok)
• 4 slices Thick-cut bacon, sliced into strips
• 4 pieces Shiitake mushrooms, thinly sliced
• 1.5 cups Heavy cream
• 0.5 cup Whole milk
• 0.5 cup Grated Parmesan cheese
• 3 cloves Garlic, minced
• 1 tablespoon Unsalted butter
• 1 large Egg yolk
• 0.5 teaspoon Black pepper
• 1 tablespoon Fresh parsley, chopped(optional)

Instructions

1. 1

   Soak the rice cakes in lukewarm water for about 10-15 minutes to soften, then drain and set aside.

2. 2

   In a large skillet over medium heat, cook the bacon strips until they are crispy and the fat has rendered.

3. 3

   Add the butter to the skillet with the bacon, then sauté the minced garlic and sliced shiitake mushrooms until fragrant and soft.

4. 4

   Pour in the heavy cream and milk, bringing the mixture to a gentle simmer while stirring constantly.

5. 5

   Add the drained rice cakes to the sauce and simmer for 5-7 minutes, or until the sauce thickens and the rice cakes are chewy and tender.

6. 6

   Stir in the grated Parmesan cheese and black pepper until the cheese is fully melted and incorporated.

7. 7

   Turn off the heat and quickly whisk in the egg yolk to create a rich, velvety emulsion, ensuring the sauce does not scramble.

8. 8

   Garnish with fresh parsley and serve immediately while the sauce is hot and creamy.