Honeynut Tteok and Tofu

While it is no secret that tteokbokki is one of my favorite dishes of all time, I like to play around with it a little bit, and that’s where this Honeynut Tteok and Tofu comes in!

My favorite tteokbokki recipe has a bit of honey in it, which helps thicken the sauce and counter the spice, but as I was looking at the honeynut squash I had bought at the market, I was like “couldn’t that do the same thing?” Honeynut squash is a natural thickening agent, truly delicious, and such a flavor builder. So in this recipe, I knew it was worth a try.

First, let’s talk about tteok vs. tteokbokki

Tteok-bokki is a common Korean street food and snack. It refers to rice cakes that are simmered in a spicy red gochujang broth, and it is popular in Korea and usually made from small-sized long, white, cylinder-shaped rice cakes called tteokmyeon. That’s what is used in this recipe!

Rice cakes in general are referred to as tteok, which is how I have labelled them in the ingredients list. Tteokbokki is most commonly seasoned with either spicy gochujang (chili paste) or non-spicy ganjang. There are many iterations and variations of tteokbokki, and the versions keep growing. I think this most closely relates to that style of dish, since it’s simmered, but I’ll let those more experienced in this type of cuisine decide!

What is a honeynut squash?

A honeynut squash is a magical ingredient. It was created by Michael Mazourek, an associate professor in Plant Breeding and Genetics at Cornell University, and Dan Barber, chef and co-owner of the restaurant Blue Hill Farm. They genetically bred the honeynut squash to be a smaller, sweeter version of the butternut squash, with a much more intense flavor. In a way, the honeynut squash is a miracle of nature.

Honeynuts are often described as sweet, soft and subtly nutty. But besides being packed with flavor, they are also packed with nutrition. They are estimated to have twice the beta-carotene of an equal amount of butternut squash, plus they are also a great source of vitamin A.

For such a tiny veg, they are a great base for broths. They thicken, provide flavor, and provide nutrition all in one go.

Looking for other honeynut squash recipes?

Here are my favorites. I love this little squash so, so much.

Honeynut Squash Brothy Beans

Half brothy beans, half hearty vegetable stew – this soup is an easy to make, slightly spicy, highly comforting soup that truly is the whole meal.

Check out this recipe

Honeynut Squash Congee with Poached Fish

This comforting congee recipe is a new take on the classic rice porridge. It's simmered slowly, but the process takes half the time of traditional congee, due to us starting with white rice. And while congee typically uses chicken stock, this uses water and finishes with a poached fish on top. Making it fully pescatarian, and still a full meal.

Check out this recipe

Honeynut Squash Ragu

This ragu uses sausage, honeynut squash, and a balance of aromatics to make a uniquely spicy, rich and savory ragu sauce. If you are a lover of hearty, comforting pasta recipes, this is the perfect pasta to whip up on a chilly night

Check out this recipe

And that’s it for this Honeynut Tteok and Tofu!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3

Honeynut Tteok and Tofu

5 from 1 vote

My favorite food combo of all time is chewy Korean rice cakes and crispy tofu in a delicious sauce. It just can't be beat. The textures and flavors are massive, and the effort is low. I put a fall spin on this version of tteok because usually I add honey to my recipes, but I thought the concentrated and sweet honeynut squash would be a nice (healthy!) replacement.

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Servings: 4 to 6 people

Ingredients

• 325 grams of honeynut squash to yield 160 grams / 3/4 cup of purée
• 1.5 pounds frozen tteok Korean rice cakes
• 1 16- ounce pack of extra-firm tofu
• 2 tablespoons salted butter separated
• 3 tablespoons extra-virgin olive oil divided
• 2 tablespoons pumpkin seeds optional
• 2 tablespoons peanuts optional
• 1 teaspoon gochugaru optional
• 1/2 teaspoon Diamond Crystal kosher salt use half if using Morton’s
• 3 large scallions 100 grams, thinly sliced
• 3 garlic cloves minced
• 1 heaping tablespoon gochujang paste
• 2 cups water
• 1 teaspoon Diamond Crystal kosher salt
• 3 cups leafy greens of choice such as spinach

Instructions

• Preheat the oven to 425°F and set a rack near the bottom. Place the whole honeynut squash on a sheet pan and roast for 30 minutes or until softened. Take out of the oven and set aside to cool. Turn off the oven. When the squash is cool, remove the seeds and skin and set the purée to the side.
• While the squash is roasting, soak the frozen tteokbokki in a large bowl of water. Set aside.
• Drain the tofu and press out any moisture. Cut it into 1-inch pieces.
• Set a large pan or braising dish (at least 3.5 quart size) over medium heat. Add 1 tablespoon of butter and 1 tablespoon of olive oil and let the butter melt, then sear the tofu for 4-5 minutes on each side or until golden and crisp. Remove the tofu from the pan and set aside.
• If you are making the seed topping, add another tablespoon of butter, the pumpkin seeds, peanuts, gochugaru and 1/2 teaspoon of salt. Toast for 2-3 minutes, then add 2 tablespoons of thinly sliced scallion greens. Toast another minute until everything is fried and golden, then remove from the pan and set aside.
• Add another 2 tablespoons of olive oil to the pan. Cook the scallions and garlic for 2-3 minutes, then add the softened interior of the honeynut squash and 1 heaping tablespoon of gochujang. Pour in 2 cups of water and bring to a simmer. Mix until smooth, then taste and season with salt as needed, I use about 1 teaspoon.
• Add the tteok and bring to a simmer for about 8-10 minutes. It should go from a thin sauce to glossy.
• Add the tofu back in. Stir in 3 cups of your greens of choice.
• Serve warm, topping each portion with a sprinkling of the gochugaru nuts.