Tteokbokki lasagne
A spicy Korean-style take on lasagne made with fish cakes and rice cakes in place of the usual pasta sheets
-
Prep:20 mins
Cook:35 mins
plus softening - Serves 6
- More effort
Nutrition per serving
-
kcal 636
-
fat 25g
-
saturates 9g
-
carbs 84g
-
sugars 0g
-
fibre 1g
-
protein 18g
-
salt 3.76g
Ingredients
- 350g flat Korean fish cakes
- 500g fresh or frozen flat Korean rice cakes (tteokguk tteok)
- 2 spring onions , thinly sliced
- 1 onion , finely chopped
- 5 perilla leaves , thinly sliced into strips, plus extra to serve
- 100g grated cheddar or mozzarella
- 35g butter
- 35g flour
- 500ml milk
- 2 tbsp gochujang
- 5 tbsp soy sauce
- 2 tbsp sesame oil
- 1 tbsp sugar
- 1 tbsp Korean chilli flakes (gochugaru)
Method
Put the fish cakes in a large, wide pan and pour over just enough water to cover (about 500ml). Set aside to soften for 2 mins.
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, topping up with a little extra water if it becomes too dry.
Meanwhile, make the béchamel. Melt the butter in a saucepan over a low heat. Whisk in the flour until incorporated, then gradually pour in the milk, whisking continuously until fully incorporated. Cook for 6-8 mins until thickened. Season well.
Heat the grill to medium. Spoon some of the tteokbokki sauce into a medium baking dish, then layer over some of the perilla leaves, grated cheese and a layer of the fish cakes. Repeat until you have used all the ingredients, reserving a little of the cheese for the top. Pour over the béchamel and sprinkle over the reserved cheese.
Cook under the hot grill for 10-15 mins until the top is deep golden and bubbling. Sprinkle over some extra perilla leaves to serve.
