Masala Tteokbokki
Masala Tteokbokki just made sense in my head so I had to try it and…it’s everything. Tteokbokki, a beloved Korean street food known for its chewy, spicy rice cakes, gets a bold twist with the rich, aromatic spices of Indian cuisine in this flavor-packed fusion dish.
Servings: 4 servings
Ingredients
Masala Tteokbokki
- 8 oz tteokbokki
- 3 tbsp neutral oil
- 1 bay leaf dry
- 1 tsp cumin seeds
- 1 yellow onion thinly sliced
- 1/4 jalapeno pepper finely minced
- 4 cloves garlic minced
- 1" piece ginger grated
- 1 tbsp ground coriander
- 1 tsp kashmiri chili powder
- 1 tsp gochugaru or use cayenne
- 1/2 tsp ground turmeric
- 1/4 cup tomato paste double concentrated
- 1 1/2 cup vegetable broth
- 1/2 lime fresh
- salt kosher, to taste
Cashew Cream
- 1/2 cup raw cashews soaked
- 1/3 cup filtered water
Instructions
- Cover raw cashews with boiling water and let soak while you cook.
- Soak tteok in a bowl of cool water and use your hands to gently break up any pieces stuck together. Set aside and let soak while you prepare the base of the dish.
- In a heavy bottomed saucepan, add oil. Once hot, add bay leaf and cumin seeds and toast for 1 minute, or until fragrant, stirring with a spatula. Next add onions and sauté until translucent and tender, about 2-3 minutes. Add jalapeno, garlic and ginger and sauté for another minute.
- Add coriander, garam masala, kashmiri chili, gochugaru and turmeric. Cook, stirring frequently, for 2-3 minutes. Then add tomato paste and cook down for about 2-3 minutes, until it has darkened in color.
- Deglaze with vegetable broth, using your spatula to scrape any browned bits off of the bottom of the pan.
- Add tteok pieces and bring the mixture to a simmer. Let simmer for about 10 minutes, stirring occasionally, until the tteok is tender and cooked through. Remove from heat.
- Drain cashews and add to a blender with filtered water. Blend until completely smooth and you end up with a rich cream. Add the cream to the pan, stir to incorporate and season with salt and pepper, to taste. Finish with fresh lime juice, to taste.
Notes
- Soaking the rice cakes in cool water helps them separate and ensures even cooking.
- Adjust the heat by modifying the amount of jalapeño, Kashmiri