Elegant 10-Minute Spicy Cream Tteokbokki
Elegant Spicy Cream Tteokbokki Ready in Under 10 Minutes!
Now that my kids are back at university, I find myself dining alone more often. While I cherished the meals we shared together, those times were certainly busy! The upside to solo dining is the luxury of a more relaxed cooking experience. However, I still believe meals are best enjoyed together. Today, I felt like making a Carbonara Tteokbokki. I made it to enjoy by myself, especially since my eldest son isn’t a fan of tteokbokki rice cakes, so I seize the opportunity when he’s not around! With the variety of ingredients going in, the portion turned out to be quite substantial! Despite that, I managed to eat about two-thirds of it. It was so delicious that I could have finished it all, but my full stomach made me surrender! This spicy Carbonara Tteokbokki is a delightful way to enjoy a meal solo. Serve it up in style! Wishing you a happy and wonderful Friday! ♡
Main Ingredients- 17 Tteokbokki rice cakes
- 7 Cocktail shrimp (thawed)
- 1 Sheet fish cake (eomuk)
- 1/2 Onion (thinly sliced)
- 2 Korean green chilies (chopped)
- 1/2 tsp Minced garlic
Spicy Cream Sauce- 1/2 cup Milk (100ml)
- 2 Tbsp Store-bought cream sauce
- Pinch of salt
- 1 Tbsp Olive oil
- Pinch of white pepper or black pepper
- Pinch of parsley flakes (for garnish)
- 1/2 cup Milk (100ml)
- 2 Tbsp Store-bought cream sauce
- Pinch of salt
- 1 Tbsp Olive oil
- Pinch of white pepper or black pepper
- Pinch of parsley flakes (for garnish)
Cooking Instructions
Step 1
Thaw the frozen cocktail shrimp by rinsing them under cold water. Once thawed, pat them dry.
Step 2
Thinly slice the onion and finely chop the Korean green chilies. Cut the fish cake into bite-sized pieces.
Step 3
Heat a pan over low heat. Add 1 tablespoon of olive oil and 1/2 teaspoon of minced garlic. Gently sauté until fragrant, being careful not to burn the garlic.
Step 4
Once the garlic is fragrant, add the sliced onion and thawed shrimp to the pan. Stir-fry over medium heat until the onion becomes translucent and the shrimp turn pinkish.
Step 5
When the shrimp are about halfway cooked, pour in 1/2 cup of milk and 2 tablespoons of store-bought cream sauce. Stir well to combine and create a smooth sauce.
Step 6
Add the tteokbokki rice cakes and the prepared fish cake to the pan. Cook until the rice cakes soften and the fish cake absorbs the sauce.
Step 7
As the sauce begins to simmer, add the chopped Korean green chilies. Season with salt and pepper to your taste. Sprinkle with a pinch of parsley flakes for extra flavor.
Step 8
Once all the ingredients are well combined and heated through, transfer the tteokbokki to a serving dish and enjoy. Garnish with extra parsley flakes if desired.
