Elegant Tteok-seon with Namul Pesto
Home Party Special: Healthy and Visually Stunning Tteok-seon Dish with Korean Angelica Pesto
Experience a delightful treat for your palate, eyes, and soul with this beautifully presented Tteok-seon. It’s a perfect, special dish for guests at birthdays, anniversaries, housewarmings, or any home party. This fusion rice cake creation promises a memorable culinary experience.
Tteok-seon Ingredients
- 3 strips of Garae-tteok (thick Korean rice cake)
- 1 Shiitake mushroom (fresh)
- 3 mini bell peppers (various colors)
- 10g Korean Angelica (Namul, for filling)
Shiitake Mushroom Marinade
- 0.5 Tbsp Soy sauce
- 0.5 Tbsp Korean Angelica (minced)
- 1 pinch Black pepper
Garae-tteok Marinade
- 0.5 Tbsp Soy sauce
- 1 Tbsp Sesame oil
Korean Angelica Pesto Sauce
- 50g Korean Angelica (leaves and tender stems)
- 25g Sliced almonds
- 2 cloves Garlic
- 1/2 cup Olive oil
- 1 Tbsp Lemon juice
- 40g Parmesan cheese
- 1 pinch Salt
- 1 pinch Black pepper
- 0.5 Tbsp Soy sauce
- 0.5 Tbsp Korean Angelica (minced)
- 1 pinch Black pepper
Garae-tteok Marinade
- 0.5 Tbsp Soy sauce
- 1 Tbsp Sesame oil
Korean Angelica Pesto Sauce
- 50g Korean Angelica (leaves and tender stems)
- 25g Sliced almonds
- 2 cloves Garlic
- 1/2 cup Olive oil
- 1 Tbsp Lemon juice
- 40g Parmesan cheese
- 1 pinch Salt
- 1 pinch Black pepper
- 50g Korean Angelica (leaves and tender stems)
- 25g Sliced almonds
- 2 cloves Garlic
- 1/2 cup Olive oil
- 1 Tbsp Lemon juice
- 40g Parmesan cheese
- 1 pinch Salt
- 1 pinch Black pepper
Cooking Instructions
Step 1
Begin by preparing all the ingredients for your Tteok-seon. Wash and thoroughly dry the vegetables. Prepare the shiitake mushrooms and bell peppers.
Step 2
For the mini bell peppers, remove the seeds and core, then thinly julienne them into strips about 1-2 cm long. Julienne the shiitake mushrooms to a similar size. Trim the tougher stems of the Korean Angelica to match the length of the bell pepper strips. The delicate leaves will be used for the pesto.
Step 3
In a small bowl, combine the julienned shiitake mushrooms with 0.5 Tbsp soy sauce, 0.5 Tbsp minced Korean Angelica, and a pinch of black pepper. Gently toss to marinate. This will enhance the umami flavor of the mushrooms.
Step 4
Now, let’s make the Korean Angelica Pesto. In a blender, add 50g of Korean Angelica, 25g of sliced almonds, 2 peeled garlic cloves, 1/2 cup of olive oil, 1 Tbsp of fresh lemon juice, 40g of grated Parmesan cheese, a pinch of salt, and a pinch of black pepper. Blend until smooth and fragrant. Taste and adjust seasoning if needed. This creates a vibrant and fresh pesto.
Step 5
If using frozen Garae-tteok, soak it in warm water for about 30 minutes until softened. Cut the softened rice cakes in half. On the upper part of each half, make five shallow slits, leaving about 0.5 cm uncut at the bottom. This creates pockets for filling. Gently toss the cut tteok with 0.5 Tbsp soy sauce and 1 Tbsp sesame oil to marinate.
Step 6
Carefully fill the slits in the marinated Garae-tteok with the prepared colorful bell pepper strips, shiitake mushroom strips, and the trimmed Korean Angelica stems. Arrange them artfully, considering the visual appeal of the colors.
Step 7
Steam the filled Tteok-seon in a preheated steamer basket for approximately 5 minutes. Be careful not to over-steam, as this can make the tteok mushy. The short steaming time will cook the fillings and soften the rice cake perfectly.
Step 8
To serve, spread a generous layer of the fresh Korean Angelica Pesto sauce onto the center of a serving plate. Arrange the steamed Tteok-seon pieces beautifully on top of the pesto. This elegant presentation transforms the dish into a stunning centerpiece for your special occasion.
