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Brown Butter Tteokbokki

5 | 2 reviews
Brown butter tteokbokki is my ultimate comfort food. It includes a few changes from the traditional Korean street food, with the addition of the brown butter giving the rice cakes an extra richness and depth, and it makes this one of the most delicious quick weeknight dinners.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings

Equipment

Ingredients

  • 1 lb bag frozen tteok, you can find these at H-Mart or a Korean grocer
  • 1 (12 oz) block firm tofu, drained
  • 1 tablespoon extra-virgin olive oil
  • 4 tablespoons salted butter, divided
  • 2 garlic cloves, finely grated
  • 1 1-inch knob of ginger, finely grated
  • 2 tablespoons gochujang
  • 1 tablespoon soy sauce
  • 1 tablespoon maple syrup
  • 3 tablespoons rice vinegar
  • 1/2 cup water
  • 3 small shallots, thinly sliced
  • 2 cups kale, shredded
  • 2 stalks scallions, sliced, for serving
  • 1 tablespoon white sesame seeds, for serving

Instructions 

  1. Rinse 1 pound of rice cakes well. Add them to a large bowl and cover with water. Let them sit while you prep the rest of the ingredients.
  2. Cube the block tofu and pat it dry with a paper towel, you can press it for a longer time if you prefer, but for this quick recipe I just do a quick pat dry.
  3. In a large high-sided sauté pan, heat 1 tablespoon of olive oil over medium heat. Melt 2 tablespoons of butter into the pan and let it foam.
  4. Sear the tofu in batches, cooking for about 2-3 minutes on each side, or until golden brown and slightly crisp on the edges. The butter will begin to brown, leaving brown flecks on the tofu and letting the tofu absorb the flavor like a sponge. Set the tofu aside.
  5. In a large measuring cup, whisk together 2 garlic cloves, 1-inch knob of grated ginger, 2 tablespoons of gochujang, 1 tablespoon of soy sauce, 1 tablespoon of maple syrup, 3 tablespoons of rice vinegar, and 1/2 cup of water.
  6. Reduce the heat on the pan and add the remaining 2 tablespoons of butter. Let it melt into the already brown butter. Add in the 3 sliced shallots and cook, stirring occasionally, for 3-4 minutes. or until the shallots have softened and butter is lightly golden brown.
  7. Transfer the rice cakes from the water they are soaking in straight into the sauté pan. Cook for 1-2 minutes to let them get coated in the flecks of brown butter.
  8. Pour in the gochujang mixture and turn the heat up to medium. Let the pan come to a simmer and cook for 5-6 minutes, letting the sauce reduce.
  9. When the sauce becomes thick and glossy, add 2 cups of shredded kale and mix to let it wilt into the tteok. Add in the tofu and stir so it gets coated in the sauce. Remove the pan from the heat.
  10. Divide across four bowls and top with scallions and white sesame seeds. Serve warm!
Serving: 13 ouncesCalories: 348kcalCarbohydrates: 27gProtein: 19gFat: 21g