It’s so much fun to discover a new ingredient that allows you to make variations on classic recipes!
Tteokbokki is meaty rice noodles that look like penne pasta but are not hollow; they have a perfect velvety al dente texture, which creates a love story with every sauce it’s paired with.
I urge you to try them – you will find that the sky is the limit to what you can make with this magical Tteokbokki both Asian or Western recipes – like this “gnocchi” in mushroom cream sauce.
I don’t know about you, but I was disappointed every time I cooked a store-bought gnocchi! I expected a softer texture, but I always got a hard-rough texture! Maybe it’s the fault of the flour, which usually takes an integral part in the ingredients of the gnocchi?
No more! Our gnocchi Tteokbokki will flirt with your palate😋 plus – it’s gluten-free!
Enjoy, and let me know how it turned out😋❣
- 400 gram Tteokbokki
Mushroom Cream Sauce
- 2 Tablespoon olive oil
- 1 medium onion, finely chopped
- 2-3 cloves garlic, minced
- 170 gram Oyster mushrooms, torn into two or three pieces
- 200 gram champignon mushroom, sliced button mushrooms
- ½ cup unsweetened oat milk
- 1 cup Coconut milk 18% fat or more oat milk
- ⅓ cup nutritional yeast flakes by taste
- ½ Tablespoon shitake mushroom powder* optional, by taste, instructions below
- 1 tsp organic vegetable powder optional
- salt, and black pepper to taste
- pinch ground nutmeg
For Serving
- vegan parmesan
- basil, micro leaves
- Cook tteokbokki according to the manufacturer's instructions (until they float and soften), strain them over a bowl, and keep them inside the colander* see note.
Mushroom Cream Sauce
- Meanwhile, fry the onion with olive oil until golden; add the minced garlic and mushrooms and continue to fry for 3-4 minutes while stirring.
- Add milk, vegetable powder, nutritional yeast, salt, pepper, and nutmeg. Mix well, taste, and adjust seasoning if necessary.
- Add tteokbokki and mix well.
- Continue cooking for 2-3 minutes until the sauce thickens a little.
For Serving
- Transfer to pasta bowls, garnish with basil leaves or micro leaves, and serve with vegan parmesan.
- Tip: When the tteokbokki is ready, after removing them from the heat, you should strain their cooking water into a bowl and keep them aside. If the tteokbokki have stuck to each other – pour the cooking water over them (while the tteokbokki is still in the colander) and add to the sauce.
- You can get the tteokbokki in Asian Stores.
- Dried shiitake mushroom powder has a fantastic taste and aroma. One or two tablespoons will do wonders for many dishes. Just grind dried shiitake mushrooms in a strong blender until you get a powder; store in an airtight container.
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