Take a bite of a fusion delight that blends Italian tradition with Korean street food flair
Imagine a culinary journey that takes you from the heart of Italy to the bustling streets of Korea, all in one bite. Gnocchi tteokbokki is a fusion masterpiece marrying Italy’s fine-dining elegance with Korea’s vibrant street food flavors. The dish replaces rice cakes with gnocchi, pairs it with the fiery Korean gochujang and is topped with a savory cream cheese sauce.
This dish not only blends flavors from both Italian and Korean cultures but also incorporates Italian cooking techniques like Mantecatura. Mantecatura, commonly used in risottos, pasta dishes or gnocchi, adds creaminess by incorporating fats or cooking water at the end of the cooking process, creating a smoother mixture.
This spicy sensation illustrates the endless possibilities of culinary fusion, where two distinct culinary traditions converge to create something truly extraordinary.
Gnocchi Tteokbokki
Ingredients:
Cilantro Tempura & Cream Cheese Sauce
- 40g cilantro
- 30g cream cheese
- 40g Beksul all-purpose flour
- 20g mayonnaise
- 60g plain yogurt
- 100ml water
Gnocchi Tteokbokki
- 60g 100% sun-dried Korean red chili paste (gochujang)
- 200g frozen gnocchi
- 10g paprika seasoning
- 10g chicken stock concentrate
- 70g Samho fish cakes, squared
- 30g scallions
- 30g butter
- 60g fructose syrup (alternative: corn syrup or honey)
- 500ml water
* 1 gram = 0.035 Ounces
Recipe:
Cream Cheese Sauce
1. In a bowl, mix cream cheese, mayonnaise and plain yogurt together until the mixture is uniform and without lumps.
2. Transfer the mixture into a plastic zipper bag and tie the end. Let it rest for a moment.
Cilantro Tempura
1. Rinse the cilantro leaves thoroughly and remove excess moisture.
2. Mix water and flour until combined and add cilantro to the mixture in a round bowl.
3. Fry the prepared cilantro leaves in oil heated to around 160°C (or 320°F) until golden brown.
Gnocchi Tteokbokki
1. Cut fish cakes and scallions into 3cm lengths.
2. Blanch the frozen gnocchi in boiling water for about 3 minutes or until al dente.
3. Once the ingredients are ready, add water, gochujang, paprika powder, fructose syrup and chicken stock concentrate to a large pan and mix thoroughly.
(Note that corn syrup or honey can be used as an alternative to fructose syrup)
4. Add the rice cakes and fish cakes to the pan. Bring to a boil over high heat, then reduce to medium heat and simmer for 5 minutes, stirring occasionally.
5. After turning off the heat, add scallions and butter, and gently toss over residual heat. Make sure the ingredients are well coated.
