Basil Cream Tteokbokki

If you love pesto gnocchi, you will love basil cream tteokbokki!

I saw this dish while ordering food delivery in Seoul and had to make it at home. The recipe is pretty simple and comes together in under 30 minutes! The sauce reminds me of a pesto alfredo. Super creamy and delicious!

All you need is:

• Neutral oil (Vegetable oil is the most commonly used oil in my kitchen)
• Garlic
• Garae-tteok (가래떡) or cylinder rice cakes but this would work with any type of rice cakes.
• Milk*
• Water
• Pesto
• Sausages**
• Salt & Pepper
• Parmesan Cheese

*I know this recipe is called Basil Cream but I didn’t use any cream and I have a really good reason for that! I forgot to grab it while I was at the grocery store 🙁 So if you wanted to use heavy cream, I would replace half of the milk with heavy cream. The dish is delicious both ways! With the use of heavy cream, the sauce is thicker and richer.

**If you want to make this dish vegetarian, you could omit the sausages for vegetables. I imagine it would be delicious with spinach, bell peppers or mushrooms. Orrr you can omit the meat and veggies for simply saucey carbs!

The Key Flavor Players:

Parmesan Cheese- I did not measure how much cheese I used so measure with your heart!

Sausages- I also did not measure how much I used so measure with your heart!

Rice Cakes- I used 360 grams.

Garlic- I used about 3-4 cloves but garlic is one of those ingredients you can’t have too much of in a dish like this.

And of course, Pesto! I used about 4 tbsp but that’s because I like my sauce to be very pesto-y.

How to make Basil Cream Tteokbokki:

1. Heat your stove to medium low heat.

2. Heat up 1 tbsp of neutral oil.

3. Sauté 3 cloves of garlic (I sliced mine but minced garlic would work as well) until they’re fragrant. This took about 3-4 minutes.

4. Stir fry 360 grams of rice cakes for 5 minutes.

5. Add 1 & 1/2 cups of water.

6. Add 1 cup of milk. (If you are using heavy cream, add 1/2 cup of heavy cream and 2 cups of water).

7. Season with salt and pepper.

8. Simmer until the rice cakes are soft. This took about 8-10 minutes on my stove.

9. Add sausages. (Mine are cooked so I only have to heat them up)

10. Add 4 tbsp of pesto.

11. Simmer for 5 minutes.

12. Add however much cheese you want. Let the sauce simmer until all the cheese has melted.

13. And then you’re done! You’ve created a super delicious meal.

Basil Cream Tteokbokki

Soft and chewy rice cakes in a delicious pesto alfredo sauce.

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Cook Time 30 mins

Total Time 30 mins

Course Dinner, Lunch

Servings 2

Ingredients

  

• 1 tbsp neutral oil
• 3 cloves garlic
• 360 grams rice cakes
• 1.5 cups water
• 1 cup milk
• salt and pepper to taste
• 4 tbsp pesto
• Parmesan cheese
• Sausages

Instructions

 

• Heat your stove to medium low heat.
  
• Heat up 1 tbsp of neutral oil.
  
• Sauté 3 cloves of garlic (I sliced mine but minced garlic would work as well) until they’re fragrant. This took about 3-4 minutes.
  
• Stir fry 360 grams of rice cakes for 5 minutes.
  
• Add 1 & 1/2 cups of water.
  
• Add 1 cup of milk. (If you are using heavy cream, add 1/2 cup of heavy cream and 2 cups of water).
  
• Season with salt and pepper.
  
• Simmer until the rice cakes are soft. This took about 8-10 minutes on my stove. The starch from the rice cakes should also thicken up the sauce quite a bit at this point.
  
• Add sausages. (Mine are cooked so I only have to heat them up)
  
• Add 4 tbsp of pesto.
  
• Simmer for 5 minutes.
  
• Add however much cheese you want. Simmer until it melts.
  
• And then you’re done! You’ve created a super delicious meal.