Spring Green Tteokbokki

Tteokbokki are one of the most satisfying textures in the culinary universe: bouncy, plush, and perfect for catching bold sauces. In this springy twist, they’re tossed in vivid green sauce made from fresh sweet peas, tender herbs, and a spoonful of white miso, which adds a gentle savory depth without weighing things down. The result is bright, playful, and deeply craveable — exactly the kind of dish that feels right as the weather turns warm and the markets start filling up with green things again.

Ingredients: 

For the frizzled shallots:

• 2 medium shallots, thinly sliced into rings

• ¾ cup neutral oil

• Kosher salt

For the green sauce:

• 1 1/4 cups fresh English peas

• 1 cup packed Italian parsley, on-stem

• ½ cup cilantro, on-stem 

• 2 TBSP mint leaves

• 1 TBSP white miso

• 1 small garlic clove

• 2 TBSP olive oil

• Zest and juice of 1 lemon

• Kosher salt, to taste

For the tteokbokki:

• 1 lb frozen tteokbokki (cylindrical Korean rice cakes) 

• ½ cup reserved cooking water

To finish:

• Chili crisp, to taste

• Flaky salt

• Lemon zest

Directions: 

1. Make the frizzled shallots
   Add the shallots and oil to a small saucepan and set over medium heat. Cook, stirring occasionally, until the shallots turn light golden and crisp, about 10-12 minutes. Use a slotted spoon to transfer to a paper towel-lined plate and season immediately with salt.

2. Blanch the peas and herbs
   Bring a small pot of salted water to a boil. Prepare a bowl of ice water. Add the peas to the boiling water and cook for 1-2 minutes, just until bright green and tender. In the last 30 seconds, drop herbs into the water. Drain and submerge in the ice water (this keeps the color vibrant).

3. Make the green sauce
   In a blender, combine blanched peas and herbs, miso, garlic clove, olive oil, lemon juice, and a pinch of salt. Blend until completely smooth. If needed, add a splash of water to help it blend. Taste and adjust with more salt or lemon juice. Sauce should be bright, savory, and very green. Stir in half the lemon zest.

4. Cook the rice cakes
   Bring a medium pot of salted water to a boil. Add the frozen tteokbokki and cook until soft and chewy, 3-4 minutes. Reserve ½ cup cooking water, then drain.

5. Toss everything together
   Heat a large skillet over medium-low heat. Add tteokbokki, a splash of cooking water, and green sauce, and stir to combine. Cook, stirring, until the sauce just begins to bubble gently and coats the rice cakes in a glossy layer.

6. Finish and serve
   Transfer the tteokbokki to a serving platter or bowl. Top with frizzled shallots, a drizzle of chili crisp, flaky salt, and reserved herbs.