Rose Tteokbokki
Rose Tteokbokki is a delectable twist on the classic Korean street food, bringing together the beloved chewy rice cakes with a rich and creamy rose sauce. This indulgent dish features tender tteok (rice cakes) simmered in a luxurious blend of gochujang (Korean chili paste), heavy cream, and milk, creating a beautifully balanced sauce that is both spicy and creamy. The addition of fish cakes, vegetables, and sometimes sausages or shrimp enhances the flavor and texture, making each bite a delightful experience. Garnished with a sprinkle of sesame seeds and chopped green onions, Rose Tteokbokki not only tantalizes your taste buds but also offers a visually appealing presentation. Perfect for a cozy meal at home or an impressive dish to share with friends, this fusion of traditional and contemporary flavors is sure to become a favorite.
Print
Pin
Rate
Servings: 2
Ingredients
- ROSE SAUCE
- 1.5 Tbsp gochujang Korean chili paste
- 1.5 Tbsp sugar raw
- 1.5 Tbsp soy sauce regular (I use kikkoman brand)
- 1 to 2 tsp gochugaru Korean chili powder or chili flakes
- 300 ml heavy cream slightly under 1 and 1/4 cup
- 100 ml whole milk full cream (about 1/3 cup + 1 Tbsp + 1 tsp)
- MAIN
- 1 Tbsp cooking oil
- 50 g onion 1.7 ounces, thinly sliced
- 30 g cabbage 1 ounce, thinly sliced
- 15 g green onion 0.5 ounces, thinly sliced
- 320 g Korean rice cake garaetteok, (11 ounces)
- 100 g Korean fish cake 3.5 ounces, cut into bite-sized pieces
- 90 g cocktail sausage e.g. kabana minis, (3.1 ounces), lightly scored
- ½ cup mozzarella cheese grated
- 1 Tbsp parmesan cheese grated
- OPTIONAL OR ALTERNATIVES
- gimmari fried seaweed roll
- flat glass noodles hot pot glass noodles
- udon noodles
- bacon
Instructions
- Combine gochujang, sugar, soy sauce, and gochugaru in a small bowl. Mix them well and set it aside.
- In a heated pan, add the cooking oil, then onion, cabbage, and green onion. Stir fry them until lightly wilted, about 3 minutes. Reduce the heat to medium low.
- Add the gochujang sauce mixture from Step 1, and stir well.
- Add the heavy cream and milk and stir until fully combined with the gochujang sauce for a smooth, creamy consistency.
- Add the rice cakes, fish cakes, and sausage to your pan. Then increase the heat to medium high so the sauce starts to boil. Stir often until the rice cakes have softened, being careful not to overcook them, as overcooked rice cakes can become mushy.
- Once the sauce is reduced and the other ingredients are evenly coated with it, sprinkle the cheese around the dish evenly. Give it a few moments to melt and produce a cheesy, creamy texture, then serve.