Korean Cream Tteokbokki (Chewy Rice Cake in Cream Butter Sauce)
Cream tteokbokki simmers chewy rice cake sticks in a sauce built from heavy cream, milk, and butter. Onions are sauteed in butter first to develop sweetness, then cream and milk go in to form a thick, coating sauce before the rice cakes are added and stirred for seven to eight minutes over medium-low heat. A finishing dusting of parmesan cheese adds a salty, savory edge that balances the richness of the cream. With no gochujang or chili in sight, the dish leans closer to a cream pasta in flavor profile, making it the go-to tteokbokki variation for those who prefer no heat at all.
Adjust Servings
Instructions
- 1
Soak rice cake sticks in cold water for 5 minutes to soften.
- 2
Melt butter in a pan and sauté onion until translucent.
- 3
Add heavy cream and milk, bring to a simmer, then add rice cakes.
- 4
Stir over medium-low heat for 7-8 minutes until rice cakes are tender.
- 5
Season with Parmesan, salt, and pepper, then remove from heat.
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