STEP 1/12
Soak the tteokbokki in water for 20 minutes
STEP 2/12
Drain on a sieve.
STEP 3/12
Prepare garlic by slicing it at intervals of 0.3cm.
STEP 4/12
Prepare onions by slicing them at 0.5cm intervals.
STEP 5/12
Cut the mushroom into four pieces in the + shape.
STEP 6/12
Prepare bacon by cutting it 3cm apart.
STEP 7/12
Put 2T of cooking oil in a preheated pan and stir-fry garlic and onions.
STEP 8/12
Stir-fry pepperoncino holes, mushrooms, and bacon when the subtle scent of garlic and onions comes up.
STEP 9/12
When the mushrooms, bacon, and mushrooms are properly cooked, add 200ml of whipped cream, 200ml of milk, 1T of Parmesan cheese powder, and 2 skewers of pepper and boil while mixing.
STEP 10/12
Add cheddar slice cheese and bring to a boil as it begins to simmer.
STEP 11/12
When the cheddar slice cheese melts, add tteokbokki rice cakes and boil while mixing.
STEP 12/12
When the tteokbokki rice cake is cooked properly and the desired concentration is reached, sprinkle 1 pinch of parsley powder as a finish to complete the carbonara tteokbokki.
I put in pepperoncino holes to get rid of the greasiness, but you don't have to put it in if it's going to be spicy.
If you want to put pepperoncino hole in it, you can cut Cheongyang red pepper into small pieces.