Side Dishes

Creamy Cheese Tteokbokki with Penne

Name: Creamy Cheese Tteokbokki with Penne
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 100 g Tteokbokki rice cakes; 20 g Penne; 20 g Onion; 10 g Butter; 10 g All-purpose flour; 100 g Stock; 20 g Heavy cream; 50 g Milk; 30 g Mozzarella cheese; 0.3 g Dried parsley

크림치즈떡볶이

A creamy, non-spicy tteokbokki of rice cakes and penne in a buttery white sauce made with stock, milk and cream, finished with melted mozzarella and parsley. Cheese provides the seasoning, so no salt is added.

🇰🇷 A twist on Tteokbokki — see the classic spicy rice cakes recipe →

🧺 Korean ingredients in this recipe

Rice Cakes (Tteok)Chewy rice cakes for tteokbokki, soups and sweets 🛒 Shop on Amazon

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📝 Step-by-Step Instructions

Boil the penne for about 10 minutes and soften the rice cakes briefly in hot water.

Creamy Cheese Tteokbokki with Penne — step 1

Julienne the onion.

Creamy Cheese Tteokbokki with Penne — step 2

Melt the butter in a pot and stir in the flour.

Creamy Cheese Tteokbokki with Penne — step 3

Add the stock to the roux.

Creamy Cheese Tteokbokki with Penne — step 4

When it simmers, add the milk and cream.

Creamy Cheese Tteokbokki with Penne — step 5

Add the rice cakes, penne and onion and simmer, then add the mozzarella and, once melted, sprinkle with parsley.

Creamy Cheese Tteokbokki with Penne — step 6

📊 Nutrition Facts (per serving)

333.2Calories (kcal)

58.5 gCarbs

9.8 gProtein

6.7 gFat

171.3 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.