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Tteokbokki lasagne
Serves 4 - 6
More effort
Prep:
Cook:
plus softening
A spicy Korean-inspired take on lasagne that uses fish cakes and rice cakes in place of the usual pasta sheets
Skip to ingredients
- 350g flat Korean fish cakes
- 500g fresh or frozen flat Korean rice cakes(tteokguk tteok)
- 2 spring onionsthinly sliced
- 1 onionfinely chopped
- 5 perilla leavesthinly sliced into strips, plus extra to serve
- 100g grated cheddar or mozzarella
For the bechamel sauce
For the tteokbokki sauce
- 2 tbsp gochujang
- 5 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp sugar
- 1 tbsp Korean chilli flakes(gochugaru)
Method
step 1
Put the fish cakes in a large, wide pan and pour over enough water to cover (about 500ml). Set aside to soften for 2 mins.
step 2
Remove the fish cakes from the pan using tongs or a slotted spoon and set aside, keeping the water in the pan. Add the rice cakes, spring onions and onion to the pan along with the tteokbokki sauce ingredients and a little black pepper. Cook over a medium heat for about 20 mins, stirring occasionally, until the rice cakes have softened and the sauce has thickened. Top up with a little extra water, if needed.
step 3
Meanwhile, make the bechamel. Melt the butter in a saucepan over a low heat. Whisk in the flour until incorporated. Gradually pour in the milk, whisking constantly, and cook for 6-8 mins, until thickened. Season well.
step 4
Heat the grill to medium. Add layers of the mixture to a medium baking dish, starting with the tteokbokki, then some of the grated cheese, perilla leaves and a layer of the fish cakes. Repeat the layering until you have used all the ingredients, reserving a little of the grated cheese for the top. Pour over the bechamel and sprinkle over the reserved cheese.
step 5
Cook under the grill for 10-15 mins until deep golden and bubbling. Sprinkle over some extra perilla leaves to serve.
