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Brown Butter Tteokbokki

Brown Butter Tteokbokki for Ultimate Comfort Food Bliss

Experience the delightful flavors of Brown Butter Tteokbokki, a comforting twist on a beloved classic combining chewy rice cakes with a rich sauce.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: APPETIZERS
Cuisine: Korean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tteokbokki
  • 1 lb Frozen Tteokbokki Rice Cakes Substitute with fresh rice cakes if possible.
  • 1 block Firm Tofu Can be swapped with tempeh or seitan.
  • 1 cup Shredded Kale Spinach or bok choy make great alternatives.
For the Sauce
  • 4 tbsp Salted Butter Vegan butter can be used for a dairy-free version.
  • 1 tbsp Olive Oil Consider vegetable or avocado oil.
  • 2 medium Shallots Onions work well if shallots are unavailable.
  • 3 cloves Garlic Garlic powder can be an easy substitute.
  • 1 tbsp Ginger Ground ginger is a quick alternative.
  • 2 tbsp Gochujang Sriracha or chili paste can customize heat level.
  • 2 tbsp Soy Sauce Tamari is a great gluten-free substitute.
  • 2 tbsp Maple Syrup Honey or agave syrup can also be used.
  • 1 tbsp Rice Vinegar Apple cider vinegar can substitute if needed.
  • 1 cup Water
For Garnishing
  • 2 tbsp Sliced Scallions Chopped chives can be used instead.
  • 1 tbsp White Sesame Seeds Consider toasted peanuts for extra texture.

Equipment

  • Frying Pan
  • mixing bowl
  • Measuring Cups
  • measuring spoons

Method
 

  1. Start by rinsing the frozen tteokbokki rice cakes under cold water. Soak them in water for about 20 minutes while you prepare the other ingredients, ensuring they're nice and soft.
  2. Cube the firm tofu and pat it dry with a paper towel to remove excess moisture. In a pan, heat olive oil with 2 tablespoons of salted butter until melted, then sauté the tofu until it’s golden brown on all sides. Set aside on a plate.
  3. In a mixing bowl, whisk together the minced garlic, ginger, gochujang, soy sauce, maple syrup, rice vinegar, and water until well combined.
  4. Lower the heat in the same pan and add the remaining butter. Sauté the sliced shallots until they become softened and golden, which should take about 3-4 minutes.
  5. Drain the soaked rice cakes and add them to the shallots in the pan. Gently stir everything to coat the rice cakes with the lovely browned butter.
  6. Pour the gochujang sauce mixture over the rice cakes and gently stir. Allow it to simmer for 5-6 minutes until the sauce thickens.
  7. Fold in the shredded kale and crispy tofu, ensuring everything is well-coated with the sauce. Remove the pan from the heat.
  8. Serve your Brown Butter Tteokbokki in bowls, garnishing with sliced scallions and a sprinkle of white sesame seeds.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 700mgPotassium: 500mgFiber: 3gSugar: 8gVitamin A: 500IUVitamin C: 25mgCalcium: 150mgIron: 3mg

Notes

Optional: Drizzle with additional maple syrup for a touch of sweetness.

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