Oreo Soufflé with Kimchi and Tteokbokki Filling
What Started it all:
Oreo soufllè with kimichi and tteobokki filling
This unique fusion dessert combines the rich, chocolatey goodness of an Oreo soufflé with a surprising savory twist of kimchi and tteokbokki filling. A delightful balance of flavors and textures that will impress and intrigue your guests.
Ingredients
- 20 Oreo cookies
- 2 tablespoons unsalted butter, melted
- 1 cup heavy cream
- 1/4 cup granulated sugar
- 4 large egg yolks
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- Powdered sugar, for dusting
- 1 cup kimchi, finely chopped
- 1 cup tteokbokki (Korean rice cakes), cooked and chopped
- 2 tablespoons gochujang (Korean red chili paste)
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 1 green onion, finely chopped
Instructions
- Preheat your oven to 375°F (190°C). Grease four ramekins with butter and dust with sugar.
- Separate the Oreo cookies, remove the filling, and crush the cookies into fine crumbs. Mix the crumbs with melted butter and press into the bottom of each ramekin to form a crust.
- In a saucepan, heat the heavy cream and sugar over medium heat until the sugar dissolves. Remove from heat.
- In a bowl, whisk the egg yolks. Gradually pour the hot cream mixture into the yolks, whisking constantly to temper the eggs.
- Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Remove from heat and stir in vanilla extract.
- In a separate bowl, beat the egg whites and cream of tartar until soft peaks form. Gently fold the egg whites into the custard mixture until well combined.
- Pour the soufflé mixture into the ramekins over the Oreo crust.
- In a skillet, heat sesame oil over medium heat. Add minced garlic and cook until fragrant.
- Add the chopped kimchi and cook for about 2-3 minutes.
- Stir in the gochujang, soy sauce, and sugar. Cook for another 2 minutes.
- Add the chopped tteokbokki and cook until everything is well combined and heated through.
- Remove from heat and stir in the green onion.
- Create a small well in the center of each soufflé mixture in the ramekins.
- Spoon the kimchi and tteokbokki filling into the wells.
- Carefully cover with more soufflé mixture if needed.
- Place the ramekins on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the soufflés have risen and are golden brown on top.
Serve the Oreo soufflé immediately, dusted with powdered sugar. The combination of sweet and savory, with the creamy and spicy filling, will surprise and delight your guests. Enjoy the flavors of this innovative fusion dessert!