Korean Cream Tteokbokki (Chewy Rice Cake in Cream Butter Sauce)
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
The sweetness here comes from onion cooked slowly in butter, not from sugar, and cream and milk go in after it for the rice cakes to simmer in.
Read more
With no gochujang or chili flakes at all, it tastes closer to a cream pasta than to red tteokbokki, and the parmesan stirred in at the end does the salting. The sauce thickens quickly as it cools.
Ingredients
Instructions
- 1
Soak 300g rice cake sticks in cold water for 5 minutes to loosen the surface.
Separate any pieces by hand, soak 2 minutes longer if they still feel firm, then drain them well before they go into the sauce.
- 2
Slice 80g onion into 0.5cm strips.
Put 15g butter in a pan over medium-low heat and let it melt until the foaming calms down, so the onion can cook gently without browning too fast.
- 3
Add the onion and cook it slowly over low heat for about 10 minutes.
When the edges look translucent and the onion smells sweet, stir from time to time to prevent scorching on the pan bottom.
- 4
Pour in 200ml heavy cream and 100ml milk, then raise the heat to medium.
When small bubbles appear around the edge, add the drained rice cakes and stir right away so they do not stick together.
- 5
Once the sauce begins to simmer, lower the heat to medium-low and cook for 7 to 8 minutes.
Stop before it gets too thick, when the cakes feel tender and the sauce lightly coats the spatula.
- 6
Turn off the heat, then stir in 20g parmesan, 0.5 tsp salt, and 0.25 tsp black pepper.
Taste the sauce, adjust only if needed, and serve immediately while it is warm and still fluid.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Creamed Corn
Onion, Heavy cream
Cream Pasta
Onion, Heavy cream
Gochujang Corn Cream Cavatappi
Onion, Heavy cream