Side Dishes

Creamy Kabocha Tteokbokki

Name: Creamy Kabocha Tteokbokki
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 26 g Tteokbokki rice cakes; 14.5 g Kabocha squash; 1.6 g Broccoli; 4 ml Milk; 2.6 g Heavy cream; 0.01 g Black sesame seeds; a little Water

단호박떡볶이

A gentle, non-spicy tteokbokki of rice cakes and broccoli simmered in a sauce of blended steamed kabocha, cream and milk, sprinkled with black sesame. No gochujang or soy sauce — just kabocha and dairy.

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

10mPrep

15mCook

1Serving

EasyLevel

🧺 Korean ingredients in this recipe

Rice Cakes (Tteok)Chewy rice cakes for tteokbokki, soups and sweets 🛒 Shop on Amazon
Kabocha Squash (Danhobak)Sweet squash that doubles as a natural sweetener
Sesame Oil & Sesame SeedsThe nutty finishing touch of Korean food 🛒 Shop on Amazon

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📝 Step-by-Step Instructions

Soak the rice cakes in water and separate them.

Halve and steam the kabocha and scoop out the flesh.

Blanch the broccoli and cut small.

Blend the steamed kabocha with the cream and milk.

Add water to the sauce, bring to a boil, then add the rice cakes and broccoli and cook.

Sprinkle with black sesame.

📊 Nutrition Facts (per serving)

79.6Calories (kcal)

16.2 gCarbs

1.7 gProtein

0.9 gFat

72.8 mgSodium

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

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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.