Creamy Tteokbokki with Rice Cakes in a Milky Sauce
A Delightful One-Bowl Meal: Transforming Rice Cakes into Creamy Tteokbokki
Transform leftover rice cakes into a satisfying one-bowl meal! This recipe features Jeolpyeon (a type of Korean rice cake) simmered in a rich, creamy milk sauce. It’s a comforting dish perfect for a quick meal or a special snack.
Ingredients- 300g Jeolpyeon rice cakes (thawed if frozen)
- 90g Oyster mushrooms
- 1 handful Bok choy
- 1/2 Onion
- 1 1/2 cups Milk (approx. 300ml)
- Salt to taste
- 1 Tbsp minced garlic
- 1 Egg white
- A pinch of grated Parmesan cheese (optional)
Cooking Instructions
Step 1
Begin by preparing your vegetables for added flavor and texture. Trim the tough ends off the oyster mushrooms and separate them into smaller pieces. Wash the bok choy thoroughly and chop it into bite-sized pieces. Peel the onion and slice it thinly into strips. Feel free to add other vegetables you enjoy for a more vibrant dish!
Step 2
If your Jeolpyeon rice cakes have been frozen, thaw them completely in cool or lukewarm water. Gently separate any pieces that might be stuck together and cut them into manageable, bite-sized pieces (about 3-4 cm long). Cutting them to a suitable size ensures the sauce coats them evenly.
Step 3
Heat a little cooking oil in a large pan over medium heat. Add the minced garlic and sliced onion, and sauté until the onion becomes translucent and fragrant. Once the onion is softened, add the oyster mushrooms and bok choy, stir-frying until the vegetables are slightly wilted. Sautéing the vegetables first helps to bring out their individual flavors and aromas.
Step 4
Once the vegetables are well sautéed, pour in the 1 1/2 cups of milk. It’s best to simmer this over medium to low heat to prevent the milk from boiling over. Bring it to a gentle simmer, then reduce the heat slightly.
Step 5
As the milk begins to simmer, add the prepared Jeolpyeon rice cakes. Stir gently to prevent them from sticking together while they cook. Continue to cook until the rice cakes become soft and chewy, and the sauce starts to thicken slightly. Season with salt to your preference, adding it gradually to avoid making it too salty.
Step 6
When the rice cakes are tender and the sauce has reached a good consistency, whisk the egg white in a separate bowl until lightly beaten. Slowly drizzle the beaten egg white into the simmering tteokbokki while stirring quickly to ensure it doesn’t clump. Adding the egg white will make the sauce smoother, glossier, and help thicken it further.
Step 7
The egg white will cook quickly, thickening the sauce to a rich, creamy consistency. Once you’ve reached your desired thickness, turn off the heat. Serve the creamy tteokbokki in a bowl. For an extra touch of flavor, sprinkle a little grated Parmesan cheese on top. Enjoy this delicious and comforting dish immediately while it’s warm!
