Creamy Tteokbokki: A Cozy Winter Delight
Creamy Tteokbokki: Generous Sauce is Key in Winter… The Easiest Way to Make a Delicious Cream Sauce
Indulge in the ultimate comfort food with this easy Creamy Tteokbokki recipe, perfect for warming up on a chilly winter day. Made with just milk and heavy cream, it achieves a luxuriously rich and smooth sauce that rivals any pasta dish. Instead of noodles, we use chewy tteokbokki rice cakes for a delightful Korean twist. This recipe emphasizes a generous amount of sauce, ensuring every bite is packed with creamy goodness, making it a truly satisfying and heartwarming meal. Feel free to customize with your favorite vegetables and ingredients from your fridge!
Ingredients- 300g Tteokbokki Rice Cakes (softer cakes are recommended)
- 2 sheets of Square Fish Cakes (cut into bite-sized pieces)
- 1 Tbsp Butter (for richness and flavor)
- 5-6 cloves Garlic (minced, for aromatic depth)
- 1/2 Onion (sliced, for sweetness)
- 1 stalk Green Onion (white part sliced, green part reserved for garnish)
- Broccoli florets (cut into desired pieces, blanching optional)
- Assorted Mushrooms (e.g., King Oyster, Shiitake, sliced)
- 2 cups Milk (the creamy base)
- 1 cup Heavy Cream (for extra richness and velvety texture)
- 1/2 tsp Salt (to taste)
- 3-4 Dried Red Chilies (optional, for mild heat, seeds removed and finely chopped)
- Pinch of Whole Black Peppercorns (freshly ground)
- Small handful of Mixed Nuts (e.g., “Haru Nuts”, chopped, for topping)
Cooking Instructions
Step 1
Soak the tteokbokki rice cakes in cold water for about 10 minutes until they become soft and pliable. Prepare all your vegetables: slice the onion, mince the garlic, slice the white part of the green onion (reserving the green tops for later), and cut the broccoli and mushrooms into bite-sized pieces. Feel free to add other vegetables like bell peppers or zucchini based on what you have in your refrigerator.
Step 2
Heat a large pan over medium-low heat and add the butter. Once melted, add the minced garlic and sliced onions. Sauté until the onions become translucent and fragrant, about 3-5 minutes. This step builds a crucial flavor base for the sauce.
Step 3
Add the prepared broccoli, mushrooms, and the white part of the green onion to the pan. Stir-fry with the onions and garlic until the vegetables are slightly softened, about another 3-5 minutes.
Step 4
Pour in the milk (2 cups) and heavy cream (1 cup) in a 2:1 ratio. Stir well to combine with the sautéed ingredients, creating the creamy sauce base. Bring the mixture to a gentle simmer.
Step 5
Once the sauce is simmering, add the drained rice cakes and the cut fish cakes. Stir to ensure they are submerged in the sauce. Cover the pan with a lid, reduce the heat to low, and let it simmer gently. Cook until the rice cakes are tender and the sauce has reached your desired thickness. This can take anywhere from 8 to 15 minutes, depending on the rice cakes and desired sauce consistency.
Step 6
When the sauce has thickened to your liking and the rice cakes are cooked through, stir in the finely chopped dried red chilies (if using) and freshly ground black pepper. Season with salt (1/2 tsp), tasting and adjusting as needed. If you prefer a milder dish, omit the chilies.
Step 7
Finally, add the reserved green parts of the green onion to the pan and give it a quick stir. Turn off the heat immediately to preserve the fresh aroma and color of the green onions.
Step 8
Serve the creamy tteokbokki immediately in a bowl or plate. Garnish generously with chopped mixed nuts for added texture and a nutty flavor. Enjoy this comforting and decadent dish while it’s hot!
