Hello everyone! I am in the mood of craving Asian food this week so I decided to re-create the signature dish of my favourite Korean restaurant - Carbonara Tteokbokki. Below you can find the full recipe or you can head over to my YouTube channel for a cooking video!
Ingredients (For 2-3 people):
300g Korean Rice Cake
- Sauce -
1-2 cups Milk (depends on how much sauce you prefer)
3 Egg Yolks
3 tbsp Cooking Cream
1/2 cup Cheese (mixing two types of cheese will give you a richer flavour)
- Toppings -
Bacon/ Mushroom/ Onion... Be creative!
- Seasoning -
The classic Salt & Pepper
Step 1. Boil a pot of water. Be sure the water is enough to cover the rice cake.
Step 2. When the water is boiled, put the rice cake into the pot, add some oil and salt to prevent the rice cake sticking together and to give them a bit flavour. Cooking 10-15 minutes until the rice cake soften.
Step 3. Pour out the rice cake and run it under cold tap water. Drain them and put them aside. (Note: You can skip step 1-3 if you are not using frozen rice cake.)
Step 4. Chop up the veggies.
Step 5. Heat up a frying pan. Add a bit oil to the pan and cook the bacon until golden.
Step 6. Use the remaining oil to cook the onion. Add in the mushroom when the onion turn half-transparent. Put all cooked toppings on a separate plate for later use.
Step 7. Separate egg yolks from the eggs. Lightly beat the egg yolks.
Step 8. After cleaning the frying pan, pour about 1-2 cups of milk into the pan. Use low heat.
Step 9. When the milk is heated up, add the rice cake and toppings back into the pan. You can add more milk at this point if you feel like there is not enough sauce.
Step 10. Add cheese and salt for richer flavour.
Step 11. When the sauce reaches the consistency you like, stir in the cream and egg yolks. Remember do not let your sauce boil or else the egg will be overcooked.
Step 12. Stir well and now your Carbonara Tteokbokki is ready! Enjoy!
在荷蘭已住了超過兩個月的時間，難免會掛念香港的各種美食。我是個十分喜歡吃韓國菜的人，但至今在荷蘭仍未看見一間韓國餐廳。於是早兩天便自己嘗試煮這道卡邦尼年糕，想不到煮出來味道不錯，所以便和大家分享這個食譜了！
材料（約2－3人份量）：
韓國年糕 300克
－醬汁－
牛奶 1－2杯（視乎你喜歡多少醬汁）
蛋黃 3隻
煮食用忌廉 3茶匙
芝士 1／2杯（想有較豐富的味道可以混合兩種芝士）
－配料－
煙肉碎／磨菇／洋蔥... 視乎個人喜好
－調味－
鹽和黑胡椒粉
1）將年糕解凍。首先，把足夠蓋過年糕的水倒進一個高身煲，待水沸時加入年糕，並加入少量油和鹽來防止黏鍋及調味。煮大概10－15分鐘直至年糕變得軟身。然後將年糕倒出，過冷河後放在一邊備用。（如用新鮮年糕可省去此步驟）
2）把蘑菇和洋蔥切碎。
3）燒熱平底鑊後加入少量油炒香煙肉碎。待煙肉呈微焦便可盛起。
4）用平底鑊剩下的油炒香洋蔥。當洋蔥變得軟身和呈半透明時可加入蘑菇一同炒香，然後盛起備用。
5）將蛋黃和蛋白分開，然後輕輕將蛋黃打勻。
6）將約1－2杯牛奶倒進洗乾淨的平底鑊，用慢火煮熱。
7）當牛奶開始冒煙之後便可將年糕和配料回鍋。如這時你覺得不夠醬汁可再加點牛奶。
8）加入芝士和鹽調味。
9）待你覺得醬汁的濃稠度合適時，加入忌廉和蛋黃。謹記醬汁不能煮沸，否則蛋黃會變得過熟。
10）稍稍將醬料拌勻便完成了！
