Cream Tteokbokki
Chewy rice cakes coated in a rich cream sauce, offering a mild and savory alternative to the classic spicy tteokbokki.
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.
Tips
Nutrition (per serving)
Adjust Servings
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