Carbonara topokki

Very delicious and popular fusion food in Korea. It is called carbonara topokki which is similar to cream pasta using sticky rice cakes instead of pasta.


3 Cups Sticky Rice Cakes for topokki (1 lb), 5 Strips Bacon, ½ Cup Onion, ½ Cup Broccoli, ½ Cup Button Mushrooms, ⅓ Cup Red Sweet Pepper, ⅓ Cup Yellow Sweet Pepper, 1 Tbsp Garlic, Sliced Sauce - 1 Cup Heavy Whipping Cream, 1 Cup Milk, 2 Tbsp Parmesan Cheese, 2 Tbsp Salted Butter, ¼ tsp Salt, 2 Pinches Black Pepper


  1. Obtain 5 strips of bacon and cut it into ½-inch pieces. I used turkey bacon this time.
  2. Chop ½ cup worth of onion, ½ cup worth of broccoli, ½ cup worth of button mushrooms, ⅓ cup worth of red sweet pepper, and ⅓ cup worth of yellow sweet pepper into bite sized pieces. Slice 1 Tbsp worth of garlic thinly. This dish normally does not have the sweet peppers and mushrooms; I added them for better color and nutrition.
  3. Melt 2 Tbsp of salted butter in a heated pan. Add the garlic, mushroom, and onion. Fry for about a minute on medium-high.
  4. Add the bacon and fry for another 2 minutes on medium-high.
  5. Pour 1 cup of heavy whipping cream and 1 cup of milk into the pan.
  6. Add 3 cups of sticky rice cakes. Once the milk and whipping cream stars to boil, cook for 3 minutes on medium-high. Occasionally stir it so the sticky rice cakes will not stick to the bottom of the pan.
  7. Add the chopped sweet peppers and broccoli.
  8. Mix in 2 Tbsp of parmesan cheese, ¼ tsp of salt, and 2 pinches of black pepper. Depend on your tastes, you can adjust these amounts.
  9. Cook for 3 minutes, or until the rice cakes become soft on medium-high. When the sauce thickens, it is done.