Gamba Tteokbokki: A Fusion Delight with Oil Pasta Flair
Gamba Tteokbokki: A Fusion Delight with Oil Pasta Flair
Tantalize Your Taste Buds with Gamba Tteokbokki: A Perfect Snack or Anju Recipe (feat. Turn Leftover Sauce into Oil Pasta!)
Get ready for an exciting culinary adventure with this Gamba Tteokbokki recipe! It’s a delightful fusion that combines the comforting chewiness of tteokbokki with the rich, garlicky flavors of Gambas al Ajillo. Perfect as a hearty snack or an elegant accompaniment to your favorite drinks, this dish offers a unique flavor profile. The true magic unfolds after you’ve enjoyed the tteokbokki – the leftover flavorful oil sauce transforms into a delicious oil pasta, making it a complete meal. Let’s get cooking!
Essential Ingredients- 6 large shrimp, peeled and deveined
- 6 pieces of chewy mill tteok (rice cakes, or your preferred type)
- 150ml good quality extra virgin olive oil
- 4 dried red chilies (peperoncino), adjust to your spice preference
- 1.5 Tbsp minced garlic (generous tablespoon)
- 2 tsp salt (or to taste)
- Pinch of freshly ground black pepper
- Pasta (for the optional oil pasta)
Cooking Instructions
Step 1
If using frozen shrimp, thaw them by soaking in cold water for about 10 minutes. Once thawed, gently pat them dry with paper towels.
Step 2
Bring a pot of water to a boil. Add the tteokbokki rice cakes and cook for about 5 minutes until they become soft and pliable. Drain them well and set aside. Be careful not to overcook, or they might become too mushy.
Step 3
Pour the 150ml of extra virgin olive oil into a skillet. Add the 1.5 tablespoons of minced garlic. Cook over medium-low heat, stirring occasionally, allowing the garlic to infuse its aroma into the oil without burning.
Step 4
Once the garlic begins to turn a light golden hue, add the 4 crumbled red chilies (peperoncino) to the pan. Sauté for a minute to release their spicy fragrance. Stir in 2 teaspoons of salt to season the oil.
Step 5
Keep an eye on the garlic to prevent it from burning. When the garlic is nicely golden, add the thawed shrimp to the skillet. Cook the shrimp until they turn pink and opaque, which should only take a couple of minutes. Avoid overcooking to maintain their tender texture.
Step 6
Add the blanched rice cakes (tteok) to the skillet. Stir everything together well, ensuring the rice cakes are coated in the flavorful garlic oil. Sauté for another 2-3 minutes, allowing the flavors to meld and the tteok to absorb the deliciousness.
Step 7
Transfer the Gamba Tteokbokki to a serving plate. Finish with a sprinkle of freshly ground black pepper for an extra layer of aroma. Serve immediately and enjoy this delightful fusion dish!
Step 8
****************************** ✨ Pro Tip for Double the Deliciousness: Transform Gamba Tteokbokki into Oil Pasta! ✨ ****************************** 1) After enjoying the tteokbokki, there will be leftover flavorful oil sauce in the pan. Add cooked pasta to this sauce. Also, add about 3 tablespoons of the pasta cooking water (pasta water) and a little more crushed red pepper (peperoncino) if you like it spicier.
Step 9
2) Stir-fry the pasta with the sauce over medium heat for 1-2 minutes until well combined. You’ll have a fantastic Aglio e Olio pasta, infused with the delicious flavors from the tteokbokki!
