Recently, the Korean singer PSY became very popular on the Internet with his new song, “Gangnam Style.” Personally, I love the melody and his dance. I wanted to post something for you inspired by his song. The song is about a certain area in South Korea. People might wonder what kind of Korean food is popular or unique to Gangnam, Seoul. There are many, but today I want to introduce one very delicious and popular fusion food that is sold in Gangnam. It is called carbonara tteokbokki which is similar to cream pasta using sticky rice cakes instead of pasta. I hope you enjoy it.
Yield: 2 Servings
Short Korean Lesson
- SeGeum (세금) = Tax
- TalSe (탈세) = Tax Evasion
- 3 Cups Sticky Rice Cakes for Tteokbokki (1 lb)
- 5 Strips Bacon
- ½ Cup Onion
- ½ Cup Broccoli
- ½ Cup Button Mushrooms
- ⅓ Cup Red Sweet Pepper
- ⅓ Cup Yellow Sweet Pepper
- 1 Tbsp Garlic, Sliced
- 1 Cup Heavy Whipping Cream
- 1 Cup Milk
- 2 Tbsp Parmesan Cheese
- 2 Tbsp Salted Butter
- ¼ tsp Salt
- 2 Pinches Black Pepper
Obtain 5 strips of bacon and cut it into ½-inch pieces. I used turkey bacon this time.
Chop ½ cup worth of onion, ½ cup worth of broccoli, ½ cup worth of button mushrooms, ⅓ cup worth of red sweet pepper, and ⅓ cup worth of yellow sweet pepper into bite sized pieces. Slice 1 Tbsp worth of garlic thinly. This dish normally does not have the sweet peppers and mushrooms; I added them for better color and nutrition.
Melt 2 Tbsp of salted butter in a heated pan. Add the garlic, mushroom, and onion. Fry for about a minute on medium-high.
Add the bacon and fry for another 2 minutes on medium-high.
Pour 1 cup of heavy whipping cream and 1 cup of milk into the pan.
Add 3 cups of sticky rice cakes. Once the milk and whipping cream stars to boil, cook for 3 minutes on medium-high. Occasionally stir it so the sticky rice cakes will not stick to the bottom of the pan.
Add the chopped sweet peppers and broccoli.
Mix in 2 Tbsp of parmesan cheese, ¼ tsp of salt, and 2 pinches of black pepper. Depend on your tastes, you can adjust these amounts.
Cook for 3 minutes, or until the rice cakes become soft on medium-high. When the sauce thickens, it is done.
The color is pretty and the flavor is great. I love this kind of fusion Korean food. 🙂 Try it someday.