STEP 1/13
Except for rice cake, the ingredients are bacon, onion, and broccoli. You can add shrimp or seafood.
STEP 2/13
Remove the tteokbokki rice cake from the freezer and soak it in cold water for about 20 minutes. The amount of tteokbokki is enough to fill the soup bowl. You can think of it as two servings.
STEP 3/13
After soaking, parboil it in boiling water for about 3 to 5 minutes and rinse it in cold water. If you blanch it in advance, the rice cake won't spread when you cook.
STEP 4/13
Blanch the broccoli in boiling water.
STEP 5/13
Grease pan, add minced garlic and stir-fry until garlic flavor rises.
STEP 6/13
When it smells, stir-fry bacon and onions.
STEP 7/13
After that, add the soaked rice cake and stir-fry it with the ingredients for about 2 minutes, then add 2 cups of milk (=400ml) and boil it.
STEP 8/13
You can season it now. You can dab it twice with herb salt. Depending on your preference, you can add or subtract the seasoning.
STEP 9/13
When the milk bubbles start to come up
STEP 10/13
Add cheese and pre-boiled broccoli and bring to a boil until cheese melts.
STEP 11/13
If the milk cream sauce is thick and yellow, add the egg yolk and mix it
STEP 12/13
Boil it for a minute or two.
STEP 13/13
It's carbonara tteokbokki made without whipped cream. The strong cheddar cheese scent is thick and the rich cream sauce is savory and delicious. If you put a little bit of parsley in the bowl, it's okay for decoration