Cream Tteokbokki recipe - ingredients, nutrition and when to eat it
Chewy rice cakes coated in a smooth sauce made with milk and heavy cream. It’s a warm, satisfying lunch or dinner for days when you want something mild instead…
Chewy rice cakes coated in a smooth sauce made with milk and heavy cream. It’s a warm, satisfying lunch or dinner for days when you want something mild instead of spicy.
Street food · 20 minutes to cook
Nutrition (per 561.5g serving): 907.7 kcal · protein 22.2g · carbohydrate 104.7g · fat 45.4g · sodium 1227.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the sauce becomes too thick, add 1–2 tablespoons of milk and loosen it over low heat.
Tips: Lightly scrape the bottom of the pan with a spatula while cooking so the rice cakes don’t stick.
Tips: Adding the cheese at the end helps it melt smoothly into the sauce and gives it a rich, savory flavor.
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Ingredients (1 serving)
- Tteokbokki rice cakes — 180 g
- Heavy cream — 60 ml
- Milk — 120 ml
- Bacon — 2 pc
- Onion — 40 g
- Garlic — 1 pc
- Butter — 1 tsp
- Cheese — 1 sheet
- Ground black pepper — 0.2 tsp
- Salt — 0.2 tsp
- Water — 100 ml