"A dish of royalty, tteokbokki consists of chewy Korean rice cakes (tteok) that are stir-fried (bokki) and slicked in a savory-sweet sauce. My version of tteokbokki is savory, cheesy, crunchy. Tteok means rice cake, and bokki means stir-fried. So these rice cakes have base flavor of butter-fried shallots. And I really like that because it lends a richness. I've been writing about food for a while and kind of had this moment where I was like, Wow, I don't have a tteokbokki recipe out there."
"So this is my take on tteokbokki. It's my platonic ideal of tteokbokki exactly how I like it. So cabbage is really great when it's barely cooked. In here, it's barely steamed via the residual heat. I like to keep it crunchy. It's a nice accompaniment. Tteokbokki often has hard-boiled eggs in there. My version is soft-boiled eggs. They're super jammy. Those little cups of goldenness kind of ooze out over the dish."
Cheesy cabbage tteokbokki pairs chewy Korean rice cakes with a glossy savory-sweet sauce and melted cheese. The rice cakes pick up a butter-fried shallot base that adds richness. Cabbage is added barely cooked and steamed by residual heat to retain crunch and act as a bright accompaniment. Soft-boiled eggs with jammy centers top the dish, their golden yolks oozing into the sauce. Textures combine chewy, crunchy, and creamy elements. The preparation uses simple techniques—stir-frying, gentle steaming, and soft-boiling—to create layered flavors and an indulgent, comforting plate.
Read at www.nytimes.com
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