Gochujang Tteokbokki Carbonara with Spam
If you thought carbonara couldn't get any better, allow me to change your mind.
This gochujang tteokbokki carbonara with spam is spicy, creamy, chewy, and completely over-the-top in the best way possible.
It all started with a miso udon carbonara, then I thought - how do I make this more Korean? The answer? Tteokbokki.
Hey, I'm Verna!
About this recipe
What Is Gochujang Tteokbokki Carbonara?
Tteokbokki (Korean rice cakes) are usually served swimming in a spicy red sauce, but here, we're giving them a creamy, eggy carbonara-style makeover.
The result is a dish that hits every craving at once: cheesy, spicy, savoury, and just the right amount of chewy.
The gochujang adds heat and depth, the spam gives it a salty edge and crisp texture, and the egg yolk-Parmesan combo binds it all together into a velvety sauce.
It’s fusion food at its most chaotic and delicious. No cream, no rules - just pure comfort in a bowl.
Why You’ll Love This Recipe
- Chewy, Spicy, Creamy Heaven – Tteokbokki + gochujang + carbonara = absolute magic.
- No Cream Needed – The egg yolks and starchy water do all the work for that silky finish.
- 15-Minute Chaos Meal – Perfect for those weeknights when you want something fun and flavourful fast.
- Canned Meat Appreciation – Crispy spam gives it the salty crunch every bite needs.
Ingredients
- 200g Korean rice cakes (tteokbokki), tubular style
- 100g spam, diced
- 3 egg yolks (plus 1 extra for serving, optional)
- 40g Parmesan cheese, grated
- 1 tsp gochujang (Korean red pepper paste)
- Freshly cracked black pepper
- 1 shallot, finely chopped (optional)
- 1 clove garlic, minced (optional)
- 50ml reserved tteokbokki water
Pair it with
Instructions
1. Cook the Spam
Heat a non-stick pan over medium heat. Add diced spam and cook until golden and crispy. Remove and set aside.
2. Make the Sauce
In a bowl, whisk together egg yolks, Parmesan, gochujang, and black pepper until smooth and creamy.
Bonus: add in some of that spam fat if you have any! Set aside.
3. Cook the Aromatics (optional)
Optional step, but In the same pan, add shallots and garlic, sauté until fragrant. Remove from heat.
4. Boil the Tteokbokki
Cook the rice cakes according to the package instructions until soft but chewy. Reserve 50ml of the cooking water before draining.
5. Combine and Emulsify
Return the rice cakes to the pan with aromatics. Add a splash of reserved water.
Off the heat, stir in the egg sauce, mixing vigorously until it emulsifies into a glossy coating. Keep the heat low or off to avoid scrambling the eggs.
6. Serve
Top with crispy spam and (if you’re feeling indulgent) an extra yolk to mix in at the table.
Tips
- Low Heat = Creamy Sauce – The key is to use gentle heat or residual heat only. Take your time.
- Spam Fat Bonus – Stirring in a bit of the rendered spam fat into the sauce adds serious richness.
- Use Chewy Tteok – Fresh or refrigerated rice cakes have the best texture. Soak frozen ones before boiling.
- Balance the Gochujang – It’s punchy! Adjust the amount to your spice tolerance.
FAQs
Can I use another protein besides spam?
Definitely. Bacon, tofu, or mushrooms all work. But crispy spam has a unique saltiness and texture that fits perfectly.
Can I make this vegetarian?
Yes - swap spam for sautéed mushrooms and use vegetarian hard cheese.
My sauce split - why?
The pan was too hot. Always combine your sauce off the heat and add warm rice cakes gradually.
Is this actually carbonara?
Purists will say no. We say yes, spiritually. No cream, egg yolks as the base - it’s a carbonara remix.
Video demonstration
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