Main ingredients 🥩
Baekhap clamsRice cakesSaffronButter
Kang Leo's Baekhap Saffron Tteokbokki
A premium golden tteokbokki that infuses the deep natural umami of fresh baekhap clams with the fragrant notes of saffron and rich butter.
🙋 Recommended for
- ⭐ Those who want to try a special rice cake dish like a main course from a fine dining restaurant, rather than the usual gochujang tteokbokki.
- ⭐ Those who enjoy dishes with deep natural seafood umami and a visually stunning presentation.
Ingredients needed 🛒2 servings
- 10-15 baekhap clams
- 250g rice cakes
- a pinch of saffron
- 1.5 tbsp butter
- 3 cups of water
Recipe 🍳
- Add the rinsed baekhap clams and water to a pot and bring to a boil. Once the clams open and release a clear broth, remove them immediately to prevent the meat from becoming tough.
- Prepare the rice cakes by cutting them on a diagonal, rotating the knife to create a three-dimensional, roughly cut (château cut) shape.
- Add a small amount of saffron to the clam broth to infuse an elegant golden color and unique aroma, then melt in the butter for a nutty richness.
- Add the cut rice cakes to the saffron-infused broth and simmer gently over low heat until the liquid reduces and the rice cakes become soft and tender.
- When the sauce has been absorbed into the rice cakes, just before turning off the heat, return the reserved clams to the pot and briefly simmer together to finish.
- Boil the clams to make a clear broth, then remove the clams and set aside.
- Cut the rice cakes into rough, three-dimensional diagonal slices.
- Add saffron and butter to the clam broth to create a fragrant yellow sauce.
- Cook the rice cakes in the sauce, then mix in the clams at the end.
Cooking tips 💡
- If you boil the clams from start to finish, the meat will shrink and become tough, so remove them as soon as they open and add them back at the final stage.
- Clams that are slightly smaller than the surface of a spoon are best—they are not tough and have the sweetest flavor.
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