Better Than Pasta?! 🤯 Creamy Noodle Tteokbokki (Not Spicy!)

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 Cream Noodle Tteokbokki 

Have you only tried the spicy version of tteokbokki? 🍲

Today, let’s make a soft and creamy version!

With chewy rice cakes shaped like noodles, this dish is a fun twist that feels like pasta but keeps the charm of Korean tteokbokki.

Ingredients

  • 3 white mushrooms
  • ½ onion
  • 8 medium shrimp, peeled
  • 1 cup heavy cream (or milk)
  • ½ cup shredded cheese
  • 1 teaspoon chicken stock powder (or a little chicken broth)
  • Salt and pepper, to taste
  • Noodle-style tteok (homemade or store-bought rice cakes/udon noodles)
  • A little water(optional)

Instructions

How to Make Noodle-Style Tteok

1. In a bowl, mix ½ cup flour, 2 pinches of salt, and 1 teaspoon oil. Add ½ cup hot water and stir.


2. Add ½ cup tapioca starch and knead until smooth.



3. Roll the dough into long, thin noodle shapes.

4. Boil in salted water for 2 minutes until they float, then rinse in cold water for a chewy texture.


Don’t want to make it from scratch? Just use ready-made rice cakes or udon noodles!

How to Make the Cream Sauce

1. Heat a little oil in a pan and stir-fry onion and mushrooms. Season with  a little salt and pepper. 

Pour in 1 cup of heavy cream, then add the cooked noodle tteok.


Stir in chicken stock for flavor.

Add shrimp and cook briefly, then mix in cheese until melted. Finish with a sprinkle of parsley.

And there it is—creamy noodle tteokbokki! ✨This version is mild, creamy, and perfect for kids or anyone who prefers non-spicy food. 😋

Watch Here How To Make It

Check out My Amazon Page For the Ingredients💜: https://www.amazon.com/shop/chungskfood


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