Seafood Tteokbokki Gratin with Plump Shrimp
Make Delicious Seafood Tteokbokki Gratin: Perfect for When You’re Lacking Appetite!
Plump shrimp and chewy tteokbokki rice cakes have come together to create a magnificent gratin! On days when your appetite is low, this ‘Seafood Tteokbokki Gratin’ makes a satisfying meal or a delightful snack. Enjoy the fun of stretchy cheese and the delicious roasted broccoli! Even without special ingredients, the deep umami from the shrimp broth makes it incredibly flavorful. Your daughter loved it so much… This gratin is truly a gem!
Main Ingredients
- Tteokbokki rice cakes 1 pack (approx. 300-400g)
- Fresh shrimp (medium or large) 7-9 pieces
- Broccoli 100g
- Onion 1/2 medium
Cooking Instructions
Step 1
First, rinse the tteokbokki rice cakes in cold water. Peel and devein the shrimp, then rinse and pat dry. Slice the onion thinly. Cut the broccoli into bite-sized florets and blanch them briefly in boiling water for about 30 seconds to 1 minute – don’t overcook, or they’ll become mushy.
Step 2
In a pot, combine 1.5 cups of anchovy-kelp broth (or water) with the prepared tteokbokki rice cakes, shrimp, and sliced onion. Add 1 Tbsp gochujang, 1 tsp gochugaru, 1 Tbsp sugar, 1 Tbsp maesil cheong, and 1 tsp ketchup. Stir well to combine.
Step 3
Cook over medium heat for about 5-7 minutes, or until the rice cakes are soft and the shrimp are cooked through. The sauce should reduce and thicken slightly. Taste and adjust seasoning with a pinch of salt if needed.
Step 4
Transfer the cooked seafood tteokbokki mixture into an oven-safe gratin dish. Generously top with mozzarella cheese. Arrange the blanched broccoli florets on top for a colorful and tasty garnish. Sprinkle a little Parmesan cheese powder and chopped parsley for extra flavor and aroma.
Step 5
Bake in a preheated oven at 200°C (400°F) for about 10 minutes, or until the cheese is melted and golden brown. Baking time may vary depending on your oven.
