Cream Curry Tteokbokki
Cream Curry Tteokbokki
Ingredients
For the Main Ingredients
- 400 g rice cakes, soaked in water until soft
- 200 g fish cakes, cut into bite-sized pieces
- 150 g sausages, sliced diagonally
- 100 g bacon, cut into bite-sized pieces
For the Sauce and Other Ingredients
- 1 1/2 tablespoons chicken stock
- 1 1/2 tablespoons gochujang
- 2 tablespoons cream cheese
- 1 1/2 tablespoons curry powder, up to 2 tablespoons, to taste
- 300 ml water
- 200 ml milk
- 150 g mozzarella cheese, as desired
Instructions
- 1
Soak the rice cakes in water until soft, then cut the fish cakes, sausages, and bacon into bite-sized pieces.
⏱️ 5 min
- 2
In a deep pan or pot, add the soaked rice cakes, fish cakes, sausages, and bacon.
⏱️ 2 min
- 3
Next, add 1 1/2 tablespoons of chicken stock, 1 1/2 tablespoons of gochujang, 2 tablespoons of cream cheese, and 1 1/2 to 2 tablespoons of curry powder.
⏱️ 2 min
- 4
Pour in 300ml of water and 200ml of milk, then stir to combine all ingredients well.
⏱️ 1 min
- 5
Bring to a simmer over medium heat and continue to cook for about 10-15 minutes, stirring occasionally to prevent sticking, until the rice cakes are soft and the sauce has thickened.
⏱️ 15 min
- 6
Once the sauce has sufficiently absorbed into the rice cakes and the liquid has reduced, sprinkle the mozzarella cheese evenly over the top.
⏱️ 2 min
- 7
Cover and simmer for another 2-3 minutes over low heat until the cheese has melted. Serve immediately while warm.
⏱️ 3 min
Kitchen Tools
Cream Curry Tteokbokki
For the Main Ingredients
- 400 g rice cakes, soaked in water until soft
- 200 g fish cakes, cut into bite-sized pieces
- 150 g sausages, sliced diagonally
- 100 g bacon, cut into bite-sized pieces
For the Sauce and Other Ingredients
- 1 1/2 tablespoons chicken stock
- 1 1/2 tablespoons gochujang
- 2 tablespoons cream cheese
- 1 1/2 tablespoons curry powder, up to 2 tablespoons, to taste
- 300 ml water
- 200 ml milk
- 150 g mozzarella cheese, as desired
Instructions
- 1
Soak the rice cakes in water until soft, then cut the fish cakes, sausages, and bacon into bite-sized pieces.
⏱️ 5 min - 2
In a deep pan or pot, add the soaked rice cakes, fish cakes, sausages, and bacon.
⏱️ 2 min - 3
Next, add 1 1/2 tablespoons of chicken stock, 1 1/2 tablespoons of gochujang, 2 tablespoons of cream cheese, and 1 1/2 to 2 tablespoons of curry powder.
⏱️ 2 min - 4
Pour in 300ml of water and 200ml of milk, then stir to combine all ingredients well.
⏱️ 1 min - 5
Bring to a simmer over medium heat and continue to cook for about 10-15 minutes, stirring occasionally to prevent sticking, until the rice cakes are soft and the sauce has thickened.
⏱️ 15 min - 6
Once the sauce has sufficiently absorbed into the rice cakes and the liquid has reduced, sprinkle the mozzarella cheese evenly over the top.
⏱️ 2 min - 7
Cover and simmer for another 2-3 minutes over low heat until the cheese has melted. Serve immediately while warm.
⏱️ 3 min