This viral creamy Korean Carbonara Tteokbokki is as delicious as authentic carbonara, with a Korean twist! Easy to make and ultra comforting.
Table of contents
Rich, creamy, and irresistibly delicious, this carbonara tteokbokki is the perfect fusion of Korean food and classic Italian creamy carbonara sauce. Made with chewy rice cakes, crispy guanciale, and a silky egg yolks-based sauce, this dish is the ultimate comfort dish!
The creamy carbonara-style sauce goes really well with stir-fried rice cakes, creating a unique and fun dish! So if you love both Italian and Korean cuisines, this Carbonara Tteokbokki is the perfect fusion.
If you love Korean home cooking, be sure to check out my Rose Tteokbokki, Cheesy Tteokbokki, Spicy Gochujang Pasta, Kimchi Pasta or Creamy Kimchi Udon!
Why you'll love this recipe
- Chewy Texture – Carbonara is already delicious, but add chewy texture in there and you have a winning recipe! The sticky rice cakes become extra soft and bouncy when coated in the creamy carbonara sauce.
- Authentic and Unique – This recipe stays true to the authentic flavor of Italian carbonara while adding a Korean food twist with rice cakes.
- Easy to Make at Home – You only need a handful of ingredients, minimal prep, and a few minutes of cooking to make this Carbonara Tteokbokki recipe.
- Amazing Flavor – This recipe is savory, umami, creamy and flavorful!
What is Carbonara Tteokbokki?
Korean Carbonara Tteokbokki is a fusion of Italian classic carbonara and Korean tteokbokki. It combines the chewy texture of Korean rice cakes with a creamy, cheesy sauce. Unlike traditional spicy tteokbokki, this version swaps out the fiery heat for a mild flavor and extra creaminess.
Ingredient round-up
- Rice cakes (tteok) – I recommend using fresh rice cakes if possible, but frozen work just as well. If using frozen, for the perfect chewy texture make sure you soak them in warm water beforehand.
- Eggs – The key to an ultra-creamy, silky carbonara sauce. You will need egg yolks & whole eggs, and I recommend using high quality farm eggs if possible.
- Parmigiano Reggiano – Adds richness and depth to the creamy carbonara-style sauce. For an authentic flavor, this cannot be substituted.
- Fat – For the best flavor, I recommend using guanciale or pancetta.
- Garlic & onion – Needed to flavor the creamy sauce. I recommend using fresh garlic, not granules.
How to Make Carbonara Tteokbokki
1. In a large bowl, whisk 2 eggs and 2 egg yolks with parmigiano and black pepper. Set aside.
2. Boil fresh rice cakes in salted cold water until soft, then drain and save ½ cup tteok water.
3. In a large pan, fry guanciale on medium heat until crispy. Add garlic cloves and onion in the last minute.
4. Add drained chewy rice cakes to the pan and stir well. Remove from heat, then mix everything into the creamy carbonara sauce, adding reserved tteok water until silky.
Substitutes & Variations
- Make It Spicy – Add a touch of red pepper paste (gochujang) or some gochugaru for extra heat.
- Olive Oil – If you don’t have guanciale, substitute with high quality olive oil for extra flavor.
- Sweet Peppers – Although not traditional, you can sauté sweet peppers for a pop of color and flavor.
- Fresh herbs – Add your favorite fresh herbs for a pop of freshness, like thyme, Italian basil or oregano.
Expert Tips & Tricks
- Don’t overcook the eggs – Take the pan off the heat before adding the sauce to prevent scrambling. Also, make sure you mix everything well so the eggs don’t overcook.
- High-quality cheese – For the best authentic flavor, use real parmigiano cheese.
- Reserve Tteok Water – The starchy water helps achieve the perfect creamy carbonara-style sauce consistency.
- Stir Quickly – Toss everything together quickly to ensure a smooth, even sauce, with no lumpy egg bits.
Frequently asked questions
Carbonara tteokbokki is best enjoyed fresh, but you can reheat it with a splash of cold water to loosen the sauce.
Traditional carbonara doesn’t use cream, but if you prefer a richer texture, add a splash of heavy cream.
You can find them at most Asian markets in the refrigerated or frozen section.
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Recipe
Extra Creamy Korean Carbonara Tteokbokki (까르보나라떡볶이)
Ingredients
- 2 large eggs
- 2 egg yolks
- 1 cup parmesan cheese
- 18 ounces Korean rice cakes (tteok)
- ½ cup tteok water 120 grams
- 7 ounces guanciale or pancetta / smoked bacon
- 1-2 garlic cloves
- ½ small onion optional
- Salt and pepper to taste
Extra
- Fresh thyme
Instructions
- In a large bowl, whisk together 2 large eggs and 2 egg yolks until well combined. Stir in 100g of finely grated Parmigiano Reggiano and a generous amount of freshly ground black pepper. Set aside.
- Bring a large pot of water to a boil and add a pinch of salt. Add 400g of Korean rice cakes (tteok) and cook until they float to the surface and are tender, about 2-3 minutes. Reserve 1 cup (240ml) of the cooking water before draining the tteok.
- While the tteok is cooking, place 180g of guanciale, cut into 0.5cm (⅕") thick batons, in a non-stick pan over medium-high heat. Cook for 4-5 minutes until golden and crispy. The guanciale will render its own fat, so no additional oil is needed. In the last minute of cooking, add 2 minced garlic cloves and sauté until fragrant.
- Add the drained tteok to the pan with the guanciale and garlic. Toss to coat the tteok in the rendered fat.
- Remove the pan from heat to prevent the eggs from scrambling. Transfer the tteok and any residual fat into the bowl with the egg mixture. Add ½ cup (120ml) of the reserved tteok cooking water. Stir vigorously for about 1 minute until the sauce becomes creamy and clings to the tteok. If the sauce is too thick, add more reserved cooking water as needed.
- Transfer the Carbonara Tteokbokki to warm bowls. Garnish with additional grated Parmigiano Reggiano, a pinch of freshly ground black pepper, and fresh thyme leaves, if desired. Serve immediately.
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