Luxurious Shiitake Mushroom & Oyster Sauce Cream Tteokbokki
[Mood & Cook #63] The Ultimate Shiitake Mushroom Dish! A Must-Try Gourmet Tteokbokki for True Connoisseurs: Shiitake Mushroom Oyster Sauce Cream Tteokbokki Recipe
Whip up a surprisingly delicious shiitake mushroom tteokbokki using oyster sauce, a common pantry staple! This dish offers a delightful combination of chewy rice cakes, fragrant shiitake mushrooms, and fresh squid, all enveloped in a rich, creamy sauce for an elevated taste experience. * This recipe was originally featured as part of the Rural Development Administration’s SNS culinary content in May 2020. Perfect for a special occasion or a treat for yourself!
Ingredients
- 1-2 fresh shiitake mushrooms (for a fragrant and earthy flavor)
- 1/2 squid (for a satisfying chewy texture)
- 1 serving tteokbokki rice cakes (you can use your preferred type)
- 1 handful fresh spinach (adds color and nutrients)
- 150ml heavy cream (the key to a smooth and rich sauce)
- 1 Tbsp minced garlic (enhances the overall flavor profile)
- 1-2 Tbsp oyster sauce (the secret ingredient for explosive umami)
- A few dried chili flakes (optional, adds a touch of heat to elevate the flavor. Adjust to your preference)
- A pinch of bonito flakes (optional, further enhances umami and depth)
Cooking Instructions
Step 1
First, lightly oil a pan and gently sauté the minced garlic and dried chili flakes over low heat until fragrant. Be careful not to burn the garlic; infusing the oil with their aromas is the key.
Step 2
Prepare the shiitake mushrooms by slicing them into bite-sized pieces, and clean the squid. Add the fragrant shiitake mushrooms and squid to the pan and stir-fry over medium heat. Continue to cook until the mushrooms release their aroma and the squid becomes tender.
Step 3
Once the squid turns opaque, add 1 tablespoon of oyster sauce to the pan and quickly stir-fry with the other ingredients. Ensure the oyster sauce evenly coats everything to deepen the flavor. (Add up to 2 tablespoons for a more intense taste.)
Step 4
Now, let’s make the creamy sauce. Pour the 150ml of heavy cream into the pan and bring it to a simmer over medium heat. Once it starts to bubble, reduce the heat slightly and let it thicken, stirring occasionally to prevent lumps. Achieving a smooth consistency is important.
Step 5
Add the tteokbokki rice cakes to the pan and toss them well in the cream sauce. Cook until the rice cakes are soft and have absorbed the sauce. Remember to stir frequently to prevent the rice cakes from sticking to the bottom of the pan.
Step 6
When the rice cakes are almost fully cooked, add the fresh spinach (washed and prepared) and cook just until it wilts. Avoid overcooking, as this can diminish the spinach’s fresh flavor and color. Finally, if desired, sprinkle with bonito flakes for an extra layer of umami. Your luxurious Shiitake Mushroom Oyster Sauce Cream Tteokbokki is ready to enjoy!
