Elegant Mentaiko Cream Tteokbokki
Elegant Mentaiko Cream Tteokbokki
Think Tteokbokki Can’t Be Luxurious? Think Again! Introducing the Mentaiko Cream Tteokbokki Recipe
Transform the beloved national snack, tteokbokki, into a sophisticated and visually stunning dish! Mentaiko Cream Tteokbokki boasts an exquisite appearance and a deep, savory flavor, making it perfect for hosting guests or for housewarming parties. Let’s learn how to create this delightful dish right at home.
Mentaiko Cream Tteokbokki Ingredients :: Serves 4- 500g Tteokbokki rice cakes
- 400ml Unsweetened heavy cream
- 100ml Milk
- 100g Mentaiko (pollock roe)
- 20 Vienna sausages
- A little Flying fish roe (tobiko)
- 100g Cabbage
- 130g Carrot
- 1/2 Onion
Seasoning Ingredients- 1 Tbsp Minced garlic
- 1 Tbsp Black pepper
- 1/2 Tbsp Salt
- 1 Tbsp Curry powder
- 1 Tbsp Minced garlic
- 1 Tbsp Black pepper
- 1/2 Tbsp Salt
- 1 Tbsp Curry powder
Cooking Instructions
Step 1
Begin by preparing all your ingredients. You’ll need 500g of tteokbokki rice cakes, 400ml of unsweetened heavy cream, 100ml of milk, 100g of mentaiko (pollock roe), a little flying fish roe (tobiko), 20 Vienna sausages, 100g of cabbage, 130g of carrot, 1/2 onion, 1 tablespoon of minced garlic, 1 tablespoon of black pepper, 1/2 tablespoon of salt, and 1 tablespoon of curry powder.
Step 2
Soak the tteokbokki rice cakes in water for about 20 minutes until they soften. This step helps the rice cakes absorb the sauce better and achieve a chewier, more tender texture.
Step 3
Wash the 130g carrot, peel it, and then slice it thinly into rounds. These will add a lovely color and a hint of sweetness to the dish.
Step 4
Chop the 100g of cabbage into bite-sized pieces and the 1/2 onion into medium-sized squares. Sautéing these vegetables will release their natural sweetness, enhancing the overall flavor of the tteokbokki.
Step 5
Make crisscross scores on the 20 Vienna sausages, creating a diamond pattern. This not only makes them visually appealing when cooked but also allows the sauce to penetrate the sausages for maximum flavor.
Step 6
Heat a large pan over high heat. Once hot, add 1 tablespoon of minced garlic and the prepared vegetables (onion, cabbage, carrot). Reduce the heat to medium and sauté until the vegetables are lightly golden and fragrant.
Step 7
Once the vegetables are nicely sautéed, pour in the 400ml of unsweetened heavy cream. This forms the rich and creamy base for your tteokbokki.
Step 8
Add 1 tablespoon of black pepper and 1 tablespoon of curry powder to the cream mixture. Stir well to combine. The curry powder helps to balance the richness of the cream and adds a subtle aromatic depth.
Step 9
Prepare the 100g of mentaiko by removing the outer membrane and using only the roe inside. (Note: The recipe mentions using leftover mentaiko from a trip, but any good quality mentaiko will work).
Step 10
Add the soaked tteokbokki rice cakes and the scored Vienna sausages to the pan. Bring to a simmer over medium heat and cook for about 10 minutes, stirring occasionally, until the sauce has thickened and coated the tteokbokki and sausages beautifully. Be sure to stir frequently to prevent sticking. Your delicious Mentaiko Cream Tteokbokki is now ready! For an extra touch of luxury, garnish with a little flying fish roe before serving.
