Ingredients
2.2 lb package Tteokbokki rice cakes, soaked
5-6 Thai eggplants, halved (or 1 purple eggplant cubed into 1x1 inch pieces)
3 cups cherry tomatoes
1 lb. shiitake mushrooms, sliced
Sun Dried Tomato Gochujang Sauce
4 cloves garlic, sliced
2 tbsp. olive oil
1 tbsp. minced sun-dried tomatoes, or sun-dried tomato paste
1 tbsp. Gochujang
0.75 cup white wine
0.25 cup heavy cream
0.5 cup Parmesan cheese
2 tbsp. butter
Salt & pepper, to taste
For Serving
Freshly grated Parmesan cheese
Preparation
For the roasted vegetables: Toss eggplant and tomatoes in olive oil and season with salt and pepper. Roast on 350 F for 30-40 minutes or until softened and browned. Remove from oven and set aside.
For the sauce: In a large sauté pan, heat oil, garlic, and mushrooms until lightly browned. Add sun-dried tomatoes and Gochujang, then pour in white wine to deglaze. Cook until the sauce is slightly thickened, about 5 minutes.
Add in heavy cream and Parmesan cheese and stir to combine. Add in butter one tablespoon at a time until sauce is glossy. Season with salt and pepper as needed (the Gochujang and Parmesan are naturally very salty, so you may not need any).
Bring a large pot of water to a boil. Add soaked tteokbokki* (preparation instructions below!) and cook for 2-3 minutes. Transfer straight into the sauce and toss to coat.
Fold in roasted eggplant and tomatoes and serve with a heaping mound of freshly grated Parmesan. Enjoy!
*My method for preparing frozen tteokbokki: Allow to thaw in the fridge overnight. About three hours before cooking, remove tteokbokki from their packaging and allow to soak in lukewarm water until you’re ready to cook. This method has proved best for me for making tender, chewy tteokbokki and preventing splitting!
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