Spicy, Creamy, Rosé Tteokbokki

Creamy and savory, spicy carbonara tteokbokki is a Korean-Italian mash-up dish combining plenty of creamy sauce with rice cakes, fish cakes, and American cheese. The dish stems from traditional Korean street food—tteokbokki—but is leveled up with the addition of a cream-based sauce that doesn’t skimp on gochujang.

Prep time: 5 minutes l  Cook Time: 20 minutes

INGREDIENTS:

  • 2 tablespoons of canola oil (or any vegetable oil)

  • 1 tablespoon of garlic, chopped (around 3-4 bulbs of garlic)

  • 1 medium onion, sliced

  • 500 grams of rice cakes

  • 4 ounces fish cake

  • 2 1/2 tablespoons of soy sauce

  • 2 tablespoons of gochugaru

  • 2 tablespoons of gochujang

  • 1 cup of heavy cream

  • 1 cup of milk

  • ½ tablespoon sugar

  • 1 cup of shredded cheese

  • 1 bunch of scallion, sesame seeds, boiled egg for garnish

DIRECTIONS

  1. In a large skillet over medium-high heat, add oil and fry chopped garlic until it’s brown and fragrant. Saute with sliced onion with garlic for 2-3 minutes, or until they are translucent.

  2. Add rice cakes to the skillet until all rice cakes are coated in oil and get crispy. Add fish cake and stir everything for another 5 minutes or so.

  3. Add soy sauce and stir everything again for a minute or so, then add gochugaru to the mixture, making sure that all rice cakes and fish cake are coated nicely. Saute everything for 2 minutes. Then, add gochujang to the skillet and cook for another 3-4 minutes.

  4. Mix heavy cream and milk and pour the liquid over the pan. Bring the heat to low and let all the ingredients get absorbed by the sauce. Keep stirring to avoid any rice cakes sticking out to the bottom for 10 minutes, or until the rice cakes are tender when poked.

  5. Right before finishing, add shredded cheese to the pan so that they all the melty and cheesy. Garnish the dish with chopped scallion, sesame seed, and boiled eggs for garnish.

noodlesJames Parktteokbokki, korean, entree, favoriteComment