We Love Tteok so Much We Made a Cheesy “Pasta” with It

October 5, 2018

Who doesn’t love the chewy texture of Korean tteok stewing in sauces that cling to its exterior? It is arguably one of the more accessible Korean ingredients, providing a a sense of familiarity and comfort to any of the many Asian cultures that have their own version of rice cakes. The tubular cake that we are most familiar with (as the term tteok holds many different types, shapes, and ways of cooking) is less crumbly and heavier than our local versions, tteok reminds us somewhat of a pasta noodle that over-ate. So we decided to use it as though it were pasta.

The tteok can be picked up at any Korean specialty store, and is cooked pretty similarly to pasta so do not fear working with a new ingredient. We essentially made an extra thick, extra cheesy carbonara to go with our thicc “noods”. We also went for the jumbo size for effect, but the regular size works for this recipe just as well. And since we’re already being extra, feel free to add more bacon to taste.

Bea Osmeña SEE AUTHOR Bea Osmeña

Bea Osmeña is a healthy-ish eater who is just as likely to take you to a vegan joint as she is to consume a whole cheese pie to herself. A former picky eater, Bea has discovered the joys of savory fruit dishes, but still refuses to accept pineapples on her pizza. On the rare occasion you catch her without food in her mouth, you are likely to find her looking at books she can't afford, hugging trees, or talking to strange animals on the street.

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