Super Simple Cream Tteokbokki (No Heavy Cream Needed!)
Effortless Creamy Tteokbokki Using Only Milk and Sliced Cheese
This recipe for Baek Jong-won’s style Cream Tteokbokki is incredibly easy, using only milk and sliced cheese – no heavy cream required! Despite the simple ingredients, it achieves a wonderfully thick and savory flavor that’s truly delightful. It’s perfect for a quick snack or a satisfying meal.
Main Ingredients
- 1 and 1/2 cups Tteokbokki rice cakes (approx. 250g)
- 4 slices thick-cut bacon
- 1/4 onion
Sauce & Seasoning
- 200ml milk
- 2 slices processed cheese
- Pinch of ground black pepper
- 1 tablespoon cooking oil
- 200ml milk
- 2 slices processed cheese
- Pinch of ground black pepper
- 1 tablespoon cooking oil
Cooking Instructions
Step 1
First, prepare your tteokbokki rice cakes. If they feel a bit hard, soak them in lukewarm water for about 10 minutes until softened. After soaking, rinse them gently under running water. This step ensures the rice cakes become wonderfully chewy and tender when cooked.
Step 2
Cut the 4 slices of bacon into bite-sized pieces, about 1-2 cm wide. You can cut them slightly thicker as they will shrink and crisp up when cooked.
Step 3
Thinly slice the 1/4 onion. Sliced onions will add a touch of sweetness and enhance the overall flavor of the sauce.
Step 4
Heat 1 tablespoon of cooking oil in a frying pan over medium-low heat. Add the chopped bacon and spread it out in the pan. Cook, stirring occasionally, until the bacon is golden brown and crispy, rendering its fat.
Step 5
Once the bacon is nicely browned, add the sliced onions to the pan. Sauté them with the bacon until the onions become translucent and slightly golden. Be careful not to burn them; adjust the heat as needed.
Step 6
Now, pour in the 200ml of milk. This will form the base of your creamy sauce. It’s best to let it simmer over medium heat rather than high heat.
Step 7
Add the prepared tteokbokki rice cakes to the pan. Stir everything together so the rice cakes are coated in the milk mixture.
Step 8
It’s crucial to stir frequently to prevent the sauce from sticking to the bottom of the pan. Let it simmer for about 5-7 minutes, or until the rice cakes are tender and the sauce has thickened to your desired consistency. Keep stirring gently to ensure even cooking.
Step 9
When the rice cakes are soft, reduce the heat to low. Tear the 2 slices of processed cheese into smaller pieces and scatter them over the tteokbokki. Gently stir until the cheese is fully melted and incorporated into the sauce, making it even richer and creamier.
Step 10
Finally, sprinkle a pinch of ground black pepper over the tteokbokki. The pepper adds a subtle aromatic kick and helps balance the richness of the cream sauce.
Step 11
Voila! Your delicious Cream Tteokbokki, made with just milk and cheese, is ready. The combination of chewy rice cakes and the rich, savory cream sauce is absolutely divine. It’s so easy to make, perfect for satisfying those cravings!
Step 12
This dish is a guaranteed hit with kids as a snack and makes a fantastic accompaniment to a cold beer for adults. The best part? You can create this amazing dish using ingredients you likely already have at home. Enjoy!
