Easy Carbonara Tteokbokki Recipe

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Ingredients

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1 pound (450g) Korean cylinder-shaped rice cakes (tteok) 1 small onion, chopped 2 cloves garlic, minced 2 tablespoons oil 4 slices bacon, chopped 1 cup whole milk 1/2 cup grated Parmesan cheese 1/2 cup mozzarella cheese Salt and pepper to taste Fresh cilantro leaves for garnish

1

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Soak the Korean rice cakes in warm water for about 30 minutes until softened. Drain and set aside.

2

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Heat 2 tablespoons of oil in a pan over medium heat. Add chopped onion and minced garlic, and sauté until softened.

3

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Add the chopped bacon to the pan and cook until it becomes crispy.

4

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Pour in the whole milk, grated Parmesan cheese, and mozzarella cheese.

5

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Stir continuously until the cheeses melt and the sauce becomes creamy.