Korea

Cream tteokbokki

Name: Cream tteokbokki
Total time: 25 min
Yield: 3 servings
Cuisine: Korean
Ingredients: Korean rice cakes, cylinder rice cakes; 1 tbsp butter; 4 cloves sliced garlic; 1 sliced onion; Button mushroom, sliced; 1 1/4 cups milk; 1/2 cup fresh cream (thickened cream, heavy cream); 1/2 cup grated mozzarella; 1 tsp sugar; 1/2 tsp salt; 1/2 tsp black pepper; a pinch optional gochugaru; 1 tbsp chopped flat leaf parsley

Tteokbokki takes a holiday in a creamy, garlicky sauce. Chewy, cheesy, gone in minutes.

25 minTime

16 gProtein each

mildSpice

Tteokbokki goes creamy3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

607kcal

16 gprotein

2 gfibre

25minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Korean rice cakescylinder rice cakes

Butter1 tbsp

Garlic4 cloves, sliced

Onion1, sliced

Button mushroomsliced

Milk1¼ cups

Fresh cream (thickened cream, heavy cream)½ cup

Mozzarella½ cup, grated

Sugar1 tsp

Salt½ tsp

Black pepper½ tsp

Gochugarua pinch, optional

Flat leaf parsley1 tbsp, chopped

Method

4 steps

1Boil the rice cakes for 2 minutes and drain.
2Melt the butter on medium heat and cook the garlic, onion and mushrooms for 4 minutes.
3Pour in the milk and cream, add the rice cakes, sugar and salt, and simmer on low for 5 minutes, stirring.
4Stir in the cheese until melted. Finish with pepper, gochugaru and parsley.

Serve it like this

Serve in a wide shallow bowl with the cheese still stretchy on top and a sprinkle of parsley and chilli flakes.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Cream tteokbokki

Make it your way

Ingredients

Method

Make it a meal