Creamy Tteobokki Potato Bake
What Started it all:
Butter. Egg. Potato. Green onion milk. Tteobokki
This creamy potato bake infused with the flavors of tteobokki is a delightful twist on traditional comfort food. Perfect for sharing, this dish combines the heartiness of potatoes with the spiciness of tteobokki, making it a unique and satisfying meal for four.
Ingredients
- 4 medium potatoes, peeled and diced
- 2 tablespoons butter
- 2 large eggs
- 1 cup milk
- 1 cup tteobokki (Korean rice cakes)
- 4 green onions, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Boil the diced potatoes in salted water until tender, about 10-15 minutes. Drain and set aside.
- In a large mixing bowl, whisk together the eggs and milk until well combined.
- Add the cooked potatoes, tteobokki, and chopped green onions to the egg and milk mixture. Stir gently to combine.
- Melt the butter in a baking dish or oven-safe skillet, ensuring it coats the bottom evenly.
- Pour the potato and tteobokki mixture into the prepared dish. Season with salt and pepper to taste.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the mixture is set.
- Remove from the oven and let it cool for a few minutes before slicing and serving.
This Creamy Tteobokki Potato Bake is a fun and flavorful dish that brings together the best of both worlds. Serve it warm as a main course or a side dish, and enjoy the delightful combination of textures and flavors!