A popular twist on traditional Korean tteokbokki for a spicy and creamy fusion mix slathered on chewy rice cakes. A perfect snack or light meal!
Course: Main Course, Snack
Cuisine: Fusion, Korean
Author: Jennifer | Chopsticks and Flour
2/3 poundcylinder shaped rice cakeabout 30 pieces
2-3 sheets fish cake
1 Tbspolive oil
1 Tbspminced garlic
200 ml heavy cream
200 ml milkany kind works; I used low-fat milk
1 Tbspred pepper paste
1-2 Tbspred pepper flakesdepending on your desired spice level
2 sheets cheesemozzarella, cheddar etc
Optional: 3-4 slicespork belly or bacon
If using frozen rice cakes, place them in a bowl of cold water for about 10 minutes. If using fresh rice cake, this step should be skipped.
Cut the fish cake sheets into large chunks. Slice the onions. If utilizing fresh broccoli, steam them in a hot pot or if you're like me and prefer the easiness of frozen broccoli, microwave for 1-2 minutes so they are not too soft but no longer frozen.
If I have pork belly (samgyupssal) or bacon at home, I like to start off by cooking this first which adds a bit of meat and saltiness to the dish. This can be easily omitted. I've made it with and without and enjoy them all! If utilizing, cook the pork belly or bacon until it is cooked through but not yet burnt and thenadd in the minced garlic and onions. If not utilizing the pork, add about 1 Tbsp of oil to the fry pan and saute the garlic and onions.
Once the garlic and onions start to spread its aroma and the onions begin to wilt, add in the rice cake and fish cake and saute for about 1 minute.
Add in the milk and and heavy cream and mix gently. Throw in the broccoli. Mix well. Next, mix in the red pepper paste and sprinkle in the red pepper flakes. Mix well so there are no clumps.
Finally, add in the slices of cheese and allow it to melt through the sauce. Mix well again. Check that the rice cakes are soft and you are done! Enjoy on its own or with a side dish of dumplings, kimbap or more!