pesto cream tteokbokki

Photo by Meleyna Nomura

I’m slightly embarrassed (and proud!) to admit that my YouTube search history is filled with mukbang — a type of food-forward eating content that’s popular in Korea. I particularly enjoy watching a specific kind of mukbang where people try new trendy food items in Korea, from spicy Thai-flavored chicken wings from one of the most well-known Korean fried chicken chains to Burger King’s latest burger that features “smoky sauce” on its classic Whopper. 

But there’s one food in particular that gave me a thrill: basil cream tteokbokki, a savory, herbaceous twist on a classic Korean street food. It’s creamy, saucy, and packs a punch (thanks to the addition of both jalapeño pepper and red pepper flakes). And even though I wasn’t able to taste this dish firsthand, the version I recreated in my own kitchen is supremely satisfying and flavorful — every bite is guaranteed to keep you coming back for more. 

Originally published on The Kitchn

INGREDIENTS

Serves 2 to 3

• 1 pound refrigerated or frozen tteok (Korean rice cakes, 28 to 30 pieces)

• 4 thick-cut slices bacon

• 2 cups cherry tomatoes (about 9 ounces)

• 1/2 medium yellow onion

• 3 cloves garlic

• 1 medium jalapeño pepper

• 1 tablespoon olive oil

• 1 teaspoon red pepper flakes

• 1 cup heavy cream

• 2/3 cup basil pesto

• 1/4 cup shredded mild white cheddar or low-moisture mozzarella cheese

• Fresh basil leaves, for garnish (optional)

INSTRUCTIONS

1. Place 1 pound tteok in a large bowl. Add enough cold water to cover and set aside while preparing the remaining ingredients.

2. Cut 4 thick-cut bacon slices crosswise into 1/2-inch pieces. Halve 2 cups cherry or grape tomatoes. Thinly slice 1/2 medium yellow onion. Thinly slice 1 medium jalapeño pepper into rounds (remove the seeds and membranes before slicing if you want less spicy heat). Finely chop 3 garlic cloves.

3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the bacon and cook until the fat renders out, 3 to 4 minutes. Add the tomatoes, onion, and garlic. Cook until the onion is slightly translucent, 3 to 4 minutes. Add 1 teaspoon red pepper flakes and cook until fragrant, about 30 seconds.

4. Add 1 cup heavy cream and 2/3 cup basil pesto, and stir to combine. Reduce the heat to medium-low and simmer until the sauce is slightly thickened, 5 to 6 minutes.

5. Drain the tteok. Add the tteok and jalapeño to the pan. Simmer, stirring occasionally, until the tteok are soft and cooked through, and the sauce is thickened, 4 to 5 minutes.

6. Turn off the heat. Sprinkle with 1/4 cup shredded mild white cheddar cheese and let sit until the cheese is melted, about 30 seconds. Serve garnished with fresh basil leaves if desired.

Vegetarian version: Skip the bacon and start with 2 tablespoons olive oil when cooking the tomatoes, onion, and garlic.