This bacon and veggie Tteokbokki (Korean rice cakes) recipe is delicious! It’s perfectly spicy and packed with flavor. The bacon adds the perfect smokiness. The sautéed vegetables really amp up the Unami in this dish.
I have a friend from Korean who is one of the nicest people I have ever met. She invited me over for some delicious Korean food a few weeks ago. She taught us how to make kimbap and then made us a delicious Tteokbokki dish. I loved the rice cake texture in the dish and I knew I wanted to make my own variation.
My daughter also loves this dish, my husband thought it was a little spicy for him but this recipe can be adapted to spice preference. The dish has jalapeno in it and that can be left out for a less spicy version. The level of spiciness of your gochujang added can also mellow out the spice if you want.
What you need to make this bacon and veggie Tteokbokki (Korean rice cakes):
Serves 4-6
- 1 1/2 pounds stick rice cakes
- 3 tablespoons olive oil
- 1 medium zucchini – cut into chunks
- 1 bunch green onions – diced
- 1 red bell pepper – diced
- 1 jalapeño – deseeded, diced
- 1 cup tomatoes – diced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 cup bacon bits or chopped bacon
- 1 tablespoon gochujang paste – more or less depending on spice preference
- 1 tablespoon soy sauce
- 1/4 teaspoon salt – more to taste
- 1 cup pasta water
Instructions
- In a pot of water, boil rice cakes for about 5 minutes.
- In another large sauté pan, add olive oil, zucchini, green onions, bell pepper, jalapeno, tomatoes, garlic powder, black pepper and sauté until zucchini and peppers are softened.
- Add bacon bits, gochujang, soy sauce and salt.
- Add pasta into the pot along with a cup of water and stir together, taste and season to taste.
- Enjoy!
Here are a few other recipes you may love:
Italian Rice Stuffed Tomatoes
Fried Green Tomatoes
Vietnamese Rice Noodle Salad with Caramelized Steak
Bacon and Veggie Tteokbokki (Korean Rice Cakes)
Ingredients
- 1 1/2 pounds stick rice cakes
- 3 tablespoons olive oil
- 1 medium zucchini – cut into chunks
- 1 bunch green onions – diced
- 1 red bell pepper – diced
- 1 jalapeño – deseeded diced
- 1 cup tomatoes – diced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 cup bacon bits or chopped bacon
- 1 tablespoon gochujang paste – more or less depending on spice preference
- 1 tablespoon soy sauce
- 1/4 teaspoon salt – more to taste
- 1 cup pasta water
Instructions
- In a pot of water, boil rice cakes for about 5 minutes.
- In another large sauté pan, add olive oil, zucchini, green onions, bell pepper, jalapeno, tomatoes, garlic powder, black pepper and sauté until zucchini and peppers are softened.
- Add bacon bits, gochujang, soy sauce and salt.
- Add pasta into the pot along with a cup of water and stir together, taste and season to taste.
- Enjoy!