Rice Cake in Carbonara Sauce - a Korean Italian Fusion Recipe

Sometimes when visiting Korean restaurants, BigBoy really enjoys ordering Carbonara Rice Cake, this indulgent dish. Even though it’s clearly not an authentic Carbonara (authentic Carbonara doesn’t have cream), I can’t resist ordering it because it’s just so delicious.

“Carbonara Rice Cake” is a creative dish that combines the classic Italian Carbonara pasta with traditional Korean rice cakes. Its key ingredients include bacon, eggs, and Parmesan cheese, which together create a savoury and smooth flavour. Rice cakes, a significant element in Korean cuisine, are loved for their chewy texture and versatility. By merging these two, a dish is born that both preserves tradition and is full of creativity—Carbonara Rice Cake.

This Carbonara Rice Cake retains the essential bacon, egg, and cheese of the classic carbonara pasta, while also adding cream to make the overall flavour richer and smoother. The cream gives this dish a unique creamy texture, which contrasts perfectly with the chewy rice cake. Each bite is filled with the rich aroma of cheese and the savoury taste of bacon, paired with the bouncy texture of the rice cake, making this dish a true delight for the taste buds.

Just a reminder, rice cakes come in different sizes, and the cooking time varies depending on their size. The ones Bigboy bought this time are on the smaller side, so remember to adjust the cooking time accordingly to ensure the rice cakes retain their chewy texture. Cooking them for too long can make the rice cakes too soft, losing their chewy characteristic, while cooking them for too short a time may leave the insides undercooked. Mastering the right heat and timing is key to achieving the perfect texture for your Carbonara Rice Cake.

Ingredients (serve 2)

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Korean Rice Cake	300g
Bacon (cut into strips)	4 slices/80g
Onion	½ each
Egg	2 each
Parmesan Cheese	25g
Chicken Stock	130 ml
White Wine	100 ml
Heavy Cream	100 ml
Ground Black Pepper	To taste

Steps

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1. First, mix the eggs and cheese together until well combined.

2. Bring a pot of water to a boil, add the rice cakes and cook for 5-8 minutes (the rice cakes I bought are smaller, so they softened in 5 minutes), then drain and set aside.

3. Heat the pan over medium heat, add the bacon, and stir-fry for half a minute until the fat starts to render, then add the onion and stir-fry for another half minute.

4. Add chicken broth, white wine, and cream, and bring to a boil.

5. After it starts boiling, add the rice cakes, stir well, and cook until the white sauce thickens slightly (see the small image). Then turn off the heat. (Tip: Don’t worry if the white sauce seems too thin; it will thicken instantly after adding the egg mixture.)

6. After turning off the heat, immediately add the egg mixture, and mix thoroughly. Once the sauce thickens, it is ready to be plated.

7. Finally, sprinkle some black pepper on top and it’s ready to enjoy.