Arugula Pesto Tteokbokki
Mild Arugula Pesto Tteokbokki: Easy Snack, Light Meal, or Brunch (with Super Simple Salad)
A mild tteokbokki recipe based on arugula pesto, perfect for a gentle snack.
Tteokbokki Ingredients- Tteokbokki rice cakes, 1 serving (approx. 200g)
- Square fish cake, 1 sheet
- Olive oil, 2 Tbsp
- Salt, to taste
- Black pepper, to taste
- Arugula pesto, 2-3 Tbsp (adjust to your preference)
- Honey-glazed black olives, 1 Tbsp (optional, can be omitted)
- Cherry tomatoes, 5-6
Super Simple Salad Ingredients- Fresh salad greens, a handful
- Cherry tomatoes, 3-4
- Salt, to taste
- Black pepper, to taste
- Olive oil, 1 Tbsp
- Plum balsamic vinegar, 1 tsp
- Fresh salad greens, a handful
- Cherry tomatoes, 3-4
- Salt, to taste
- Black pepper, to taste
- Olive oil, 1 Tbsp
- Plum balsamic vinegar, 1 tsp
Cooking Instructions
Step 1
First, blanch the cherry tomatoes in boiling water for a moment to make them easier to peel, then immediately rinse them under cold water. This step softens the tomato skins for easy removal.
Step 2
Briefly blanch the tteokbokki rice cakes and fish cake in boiling water. The rice cakes will become tender, and the fish cake will soften nicely. After blanching, rinse them under cold water and drain well.
Step 3
Peel the blanched cherry tomatoes and cut them into bite-sized pieces. Halving them is usually a good size.
Step 4
Cut the square fish cake into similar sizes as the rice cakes. While you’re at it, wash and thoroughly dry the salad greens. Ensuring they are dry prevents the salad from becoming watery.
Step 5
Heat 2 Tbsp of olive oil in a wide pan or wok. Add the blanched tteokbokki rice cakes and fish cake. Stir in 2-3 Tbsp of fragrant arugula pesto, ensuring it evenly coats the rice cakes and fish cake.
Step 6
Season the tteokbokki with a pinch of salt and freshly ground black pepper. Add 1 Tbsp of the optional honey-glazed black olives for an extra layer of sweet and savory flavor. You can adjust the amount of olives to your liking, or omit them entirely. For a hint of heat, you can crush 1-2 dried chili peppers (peperoncino) and add them.
Step 7
Add half of the cut cherry tomatoes to the pan with the tteokbokki and stir-fry. The tomatoes will soften and release a pleasant sweetness. Drizzle a little more olive oil at the end for a glossy finish and enhanced flavor.
Step 8
On one side of a serving plate, arrange the prepared salad greens and the remaining cherry tomatoes. Sprinkle with a little salt and pepper, then drizzle with 1 Tbsp olive oil and 1 tsp plum balsamic vinegar. The tanginess of the vinegar will cut through any richness.
Step 9
Finally, serve the delicious arugula pesto tteokbokki next to the fresh salad on the plate. Enjoy your delightful meal!
