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WEEKNIGHT · Easy · 32 min

Cream Garlic Tteokbokki — No Gochujang, No Red

By Tteokbokki Curator

A cream-garlic rice-cake skillet for nights with no gochujang — or no chili. Mushrooms, pepper, parmesan. Not street-cart tteokbokki, and not rose.

TL;DR

Butter, garlic, mushrooms, stock, cream, pepper, soaked tteok. No gochujang, no gochugaru. If you add the paste back, you have made rose. The fork-in-the-road page is /blog/tteokbokki-without-gochujang/.

Prep 10 min + soakCook 12 minServes 3–4

Ingredients

  • 400 g garae-tteok, soaked and drained
  • 2 Tbsp butter
  • 4 garlic cloves, sliced
  • 150 g mushrooms, sliced
  • 1 cup stock or water
  • 3/4 cup heavy cream
  • 30 g parmesan, black pepper, pinch of salt
  • Peas or spinach (optional)

Steps

  1. Melt butter, soften garlic 30 seconds, add mushrooms and a pinch of salt until they give up water.
  2. Add stock and the drained tteok. Simmer 6–7 minutes until the cakes bend and the liquid looks slightly starchy.
  3. Stir in cream off a hard boil. Simmer 2 minutes only. Pepper generously. Parmesan last.
  4. Peas or spinach in the last minute. Pull while the sauce still moves — it tightens fast.
  5. Serve as a skillet, not four soup bowls. Cucumber on the side if you have it.

Tips

  • Thin plant milk often splits. Heavy cream is the stable path. We will not pretend every substitute behaves.
  • This is the no-chili weeknight pot. Royal soy is the other no-gochujang dinner: /recipes/gungjung-tteokbokki-royal-soy/.
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More Korean food

Relevant pages on the two hub sites — recipes and a BBQ directory on bulgogi.ai, street rice cakes on tteokbokki.ai.