Potato Cream Tteok Lasagna
An EasyHansik home-kitchen take inspired by Mimi’s potato cream tteok lasagna featured on tvN Space Rice Cake Episode 4.
tvN’s official program page confirms Mimi’s potato cream tteok lasagna appeared in Episode 4. The measurements and method below are EasyHansik’s own home-kitchen version, not a reproduction of the show recipe.
⏱️ 40m total (Prep 15m / Cook 25m)
📊 Difficulty: Moderate
🌶️ Spice: Mild
👥 Yield: 2 servings
🛠️ Tools: Saucepan
🛠️ Tools: Potato masher
🛠️ Tools: Small baking dish
📅 Recommend: Year-round
Servings Ingredient Calculator
Default: 2 servings (Adjusts quantities automatically)
2 Servings
🥬 Main Ingredients
- Tteokbokki rice cakes10.5 oz
- Potato9 oz
- Mozzarella4 oz
🥣 Sauce & Seasoning
- Milk1 cup
- Unsalted butter1 tbsp
- Minced garlic1 clove
- Salt1/3 tsp
- Black pepperTo taste
📊 Estimated Nutrition (Per Serving)
Calories
약 590 kcal/인분
Sodium
치즈에 따라 다름
Fat
약 22 g
Protein
약 19 g
👨🍳 Cooking Steps
1
Cut potato into 3/4-inch cubes, start in cold water, boil until tender about 12 minutes, drain well, and mash warm.
💡 Tip: Residual water makes the sauce thin.
2
Soak firm tteok in cold water for 10 minutes, then blanch for only 2 minutes.
💡 Tip: The tteok will finish cooking in the oven.
3
Warm butter and garlic over low heat 30 seconds. Add milk, potato, salt, and pepper; stir until smooth, about 3 minutes.
💡 Tip: Do not let the milk boil hard.
4
Build two thin layers of potato cream, tteok, and mozzarella in a baking dish.
💡 Tip: Fill gaps with sauce so the tteok stays moist.
5
Bake at 400°F / 200°C for 10–12 minutes, then rest exactly 5 minutes before serving.
💡 Tip: Stop once the top is golden.
🌟 Pro Chef Tips
- • Par-cook the tteok and rest the finished bake 5 minutes so the layers hold.
⚠️ Avoid Common Pitfalls
- ❌ Fully boiling the tteok first can make it mushy in the oven.
- ❌ Hard-boiling the cream can split the milk.
🧊 Storage & Reheating
- • Refrigerate leftovers within 2 hours and reheat thoroughly within 1–2 days.
