Perilla Seed Cream Tteokbokki (Rice Cakes) recipe - ingredients, nutrition and when to eat it
This thick and creamy tteokbokki simmers chewy rice cakes and mushrooms in heavy cream, with ground perilla seeds adding a rich, nutty flavor.
This thick and creamy tteokbokki simmers chewy rice cakes and mushrooms in heavy cream, with ground perilla seeds adding a rich, nutty flavor. With hardly any heat, it is perfect when you crave a mild, filling meal.
Street food · 20 minutes to cook
Nutrition (per 518.2g serving): 974.4 kcal · protein 18.7g · carbohydrate 114.7g · fat 52.3g · sodium 927.6mg
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: Ground perilla seeds quickly thicken the sauce if cooked too long. Add them at the end and simmer briefly, watching the consistency.
Tips: The sauce thickens further as it cools, so remove it from the heat while it is still slightly thinner than you want.
Tips: Rice cakes can easily stick to the pan, so cook over medium-low heat and stir often while scraping the bottom.
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Ingredients (1 serving)
- Tteokbokki Rice Cakes — 180 g
- Perilla Seed Powder — 2 Tbsp
- Whipping Cream — 0.5 cup
- Mushrooms — 60 g
- Milk — 0.5 cup
- Onion — 0.3 pc
- Minced garlic — 0.5 tsp
- Soy sauce — 1 tsp
- Cooking oil — 1 tsp
- Ground black pepper — 1 pinch