Nutty & Creamy Perilla Noodle Tteokbokki
A Unique Take on Tteokbokki: Perilla Cream Noodles, Not Pasta!
Experience a delightful twist on tteokbokki with our Perilla Cream Noodle Tteokbokki! Instead of traditional tteokbokki rice cakes or spaghetti, we’re using plump, chewy noodle-shaped tteok (tteokbokki ddeok) for a truly unique texture. The rich, nutty flavor of perilla seeds combined with a luscious cream sauce creates a dish that’s both comforting and exciting. Perfect for a satisfying meal or a special snack!
Main Ingredients
- Noodle tteokbokki rice cakes 700g
- Ham 100g
- 1 Cheongyang chili pepper (for a touch of spice)
- 1/2 Broccoli
- 1/2 Onion
- 400ml Milk
- 400ml Water
- 3 Tbsp Perilla seed powder (generous amount!)
- 1 Tbsp Minced garlic
- 1 tsp Salt
- Pinch of Black pepper
- Pinch of Parsley flakes (for garnish)
Cooking Instructions
Step 1
First, thoroughly wash the broccoli under running water. Cut it into bite-sized pieces that are easy to eat. Try not to cut them too small so they retain a nice texture.
Step 2
Fill a pot with plenty of water, add a pinch of salt, and bring it to a boil. Once boiling, add the chopped broccoli and blanch for about 20 seconds. Immediately rinse under cold water to stop the cooking and cool it down. This step helps the broccoli maintain its vibrant green color and a crisp texture.
Step 3
Peel the onion and slice it thinly into strips. Slice the ham similarly. If you prefer less richness from the ham, you can briefly blanch it in boiling water for about 10-20 seconds before slicing.
Step 4
Rinse the star of our dish, the noodle tteokbokki rice cakes, under cold water. This prevents them from sticking together. Be careful not to soak the rice cakes for too long.
Step 5
Heat a wide pan over medium heat and add a little cooking oil. Sauté the minced garlic until fragrant, about 30 seconds to a minute. Then, add the sliced onion and cook until it becomes translucent. Sautéing the onions well will bring out their natural sweetness.
Step 6
Once the onions are cooked, add the noodle tteokbokki rice cakes to the pan. Stir-fry them lightly for about 1 minute, just enough to coat them with the oil and aromatics. Avoid over-stirring, as this can make the rice cakes tough.
Step 7
Now, add the sliced ham. Pour in 400ml of milk and 400ml of water. Using both milk and water helps create a creamy sauce that isn’t too thick and has a smooth consistency.
Step 8
Add the 3 tablespoons of perilla seed powder, the key to its nutty flavor! Whisk well with a whisk or spatula to ensure there are no lumps and that it’s evenly incorporated into the sauce. You can already smell the wonderful nutty aroma!
Step 9
To balance the richness of the cream sauce, finely chop the Cheongyang chili pepper and add it to the pan. If you like more heat, feel free to add more chili or remove the seeds. Reduce the heat to medium-low and let it simmer until the sauce thickens.
Step 10
When the rice cakes are tender and the sauce has reached your desired consistency, season with 1 teaspoon of salt and a pinch of black pepper. Finally, add the blanched broccoli and simmer for just a little longer. Don’t overcook the broccoli, as it should remain slightly crisp.
Step 11
Transfer the finished Perilla Cream Noodle Tteokbokki to a serving dish. Sprinkle with parsley flakes for a beautiful presentation. Enjoy this deliciously nutty, creamy, and satisfying tteokbokki!
