Creamy Nori Tteokbokki Recipe

Prep nori and aromatics

Toast nori sheets over an open flame or dry skillet until crisp (10–20 seconds each). Crumble finely or pulse in a spice grinder to a flaky powder. Mince the garlic cloves and measure out cheeses and liquids.

Make roux

In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Add minced garlic and cook for 30–45 seconds until fragrant but not browned. Sprinkle 1 tbs flour over the butter and garlic and whisk continuously for 1 minute to cook out the raw flour taste.

Build the cream sauce

Slowly whisk in 350 ml whole milk to the roux in a thin stream to avoid lumps. Then add 100 ml heavy cream and 150 ml dashi stock while whisking. Bring the mixture to a gentle simmer over medium-low heat, stirring often until it begins to thicken (3–5 minutes).

Finish sauce

Reduce heat to low. Stir in 60 g Parmigiano-Reggiano and 50 g shredded mozzarella (if using) until melted and smooth. Add the crumbled nori (from earlier), 1 tsp soy sauce, 1 tsp white pepper, 1 tsp sugar, and 1/2 tsp salt. Taste and adjust seasoning — the dashi and nori add umami so keep salt moderate. Keep sauce warm on the lowest heat, stirring occasionally so it doesn't skin over.

Prep rice cakes

If using refrigerated or refrigerated-firm rice cakes, soak them in warm water for 10 minutes to loosen. If frozen, thaw and rinse. Drain well before cooking.

Prep vegetables

Trim ends of snow peas and remove strings. Slice zucchini into half-moons about 5 mm thick. Roughly chop Swiss chard leaves into 2–3 cm pieces. Slice green onions on a bias into 3 cm lengths.

Blanch snow peas and chard (optional)

Bring a small pot of salted water to a boil. Blanch snow peas for 30–45 seconds until bright green and crisp-tender; remove with a slotted spoon and plunge into ice water. Blanch Swiss chard leaves for 15–20 seconds if you prefer softer greens; plunge into ice water and drain. This step speeds final assembly and keeps colors bright.

Pan-cook rice cakes and vegetables

In a large wide skillet or shallow pan, heat 1 tbs vegetable oil over medium-high heat. Add drained rice cakes and cook, stirring occasionally, for 3–4 minutes until they develop slight golden edges. Add zucchini slices and cook 2–3 minutes until they begin to soften. Add blanched (or raw) snow peas and Swiss chard; cook 1–2 minutes more just to heat through and wilt the chard. Toss in sliced green onions. The rice cakes should be tender and slightly chewy.

Crisp the duck bacon

While vegetables cook, in a small skillet over medium heat, add the duck bacon strips in a single layer. Cook 2–4 minutes per side until edges are crisp and fat is rendered. Spoon off excess fat (reserve 1 tsp) and transfer bacon to a paper towel-lined plate. Cut or tear into bite-sized pieces. Stir 1 tsp sesame oil and 1/4 tsp black pepper into the reserved bacon pieces.

Combine rice cakes with sauce

Give the nori-cream sauce a quick whisk and adjust seasoning. Pour the warm sauce over the skillet with rice cakes and vegetables. Gently toss or stir to coat everything evenly, cooking 1–2 minutes until the sauce bubbles and thickens slightly and the rice cakes are fully heated through and glossy.

Add bacon and cheese

Fold in the crisp duck bacon pieces, reserving a few for garnish. Remove the pan from heat and stir in 30 g extra grated Parmigiano-Reggiano to deepen the savory flavor. If the sauce is too thick, loosen with 1–2 tbs warm milk or stock; if too thin, simmer 30–60 seconds to reduce.

Plate and garnish

Divide the creamy nori tteokbokki among servings. Sprinkle toasted sesame seeds, the reserved duck bacon pieces, and a pinch of chili flakes if using. Serve immediately while hot, with extra Parmigiano on the side.