rose tteokbokki

This ‘Cheesy Rose Carbonara Tteokbokki’ is a modern and creamy twist on a classic spicy tteokbokki dish loved by many Koreans. Recently, a rose (or rosé) food craze has emerged in South Korea so you might have seen rose pasta or rose tteokbokki popping up. Rose refers to the creamy and spicy sauce, which reduces the chile’s fiery heat. After all, adding dairy is the perfect antidote to a spicy sauce. So this ‘Cheesy Rose Carbonara Tteokbokki’ is perfect for anyone who wants to enjoy chewy Korean ricecakes, but doesn’t have a high spice tolerance. 

Cheesy Rose Carbonara Tteokbokki

tbsp oil

2-4 slices/ rashers of bacon (back

½ onion, finely chopped

(180 grams) mushrooms (sliced) ((approx. 12 chestnut mushrooms))

garlic cloves,

(180 milliliters) water, stock

½ tbsp gochujang (Korean red chili

rice

1.5 oz (40 grams) cheddar cheese, chopped in small lumps

(90 grams) shredded mozzarella ((optional))

scallions (green onions/spring onions)

black pepper

Fry 2-4 bacon slices/rashers in 2 tbsp oil, remove from pan and slice into bite-sized pieces. In the bacon oil, sauté ½ a diced onion and 2.5 cups (6 oz/180g) of sliced mushrooms. Next, add 2 minced garlic cloves and fry until garlic is fragrant. 

Now, you can pour in ¾ cup (180ml) water/stock and ½ cup (120ml) heavy cream, mix and bring to a boil. For very mildly spicy tteokbokki, stir in 0.5 tbsp gochujang paste until combined into the creamy sauce. Add much more gochujang or gochujaru powder if you want to taste spice!

At this moment, add 10.5 oz (0.7 lb/ 300g) rice cakes and remember to keep stirring. This will prevent them sticking to the pan and burning. Cook the rice cakes according to package instructions. I stirred mine for 3-5 minutes and 1 minute before the rice cakes are ready, add the cooked bacon and 1.5 oz (40g) chopped cheddar cheese. Turn off the heat and stir in 1 cup (90g) shredded mozzarella to combine.

Serve with chopped scallions (green onions/spring onions). Season generously with cracked black pepper. 

Try this rose tteokbokki, a delicious and unique twist on the classic Korean tteokbokki. Its creamy and mildly spicy flavors will instantly make you fall in love with it.

Rose Tteokbokki

1.5 Tbsp gochujang ((Korean chili paste))

1.5 Tbsp sugar (, raw)

soy sauce (, regular (I use kikkoman brand))

heavy cream ((slightly under 1 and 1/4 cup))

milk

Tbsp cooking oil

g onion ((1.7 ounces), thinly sliced)

g cabbage ((1 ounce), thinly sliced)

onion

Korean rice cake ((garaetteok), (11 ounces))

fish

90 g cocktail sausage

mozzarella cheese (, grated)

Tbsp parmesan cheese (, grated)

gimmari ((fried seaweed roll))

flat glass noodles ((hot pot glass noodles))

udon noodles

bacon

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.

A creamy, Italian-inspired variation on the popular spicy Korean street food, ros&eacute; tteokbokki is a recent phenomenon in Korea. The first time I even heard about it was when one of you asked: &quot;Maangchi, do you have a recipe for ros&eacute; tteokbokki?&quot; Now I do!

Ros&eacute; tteokbokki (로제 떡볶이)

gochu-garu

soy sauce

sugar

heavy cream

water

mozzarella cheese

green onion, chopped

eggs,

gochujang

Make sauce

Combine gochujang, gochu-garu, soy sauce, sugar, milk, heavy cream, and the water in a bowl. Mix well until it has no lumps and becomes orange color. Set it aside.

Cook rosé tteokbokki

Drain the rice cakes. Heat up a thick bottomed pan over medium heat. Add bacon and stir for about 5 minutes until crispy and it turns golden brown. Turn off the pan and pour out the excess fat from the bacon into a small ball. Discard the fat. Turn the heat on to medium-high. Add the garlic and onion to the bacon and stir for 1 minute. Add the sausage and the rice cake, stirring with a wooden spoon for a minute, until the sausage splits a little along the slits. Add the rice cake and 1 cup water and stir. Cover and cook for 5 minutes until the rice cake gets tender. Open and add the sauce, mixing well with the wooden spoon. Cook another 5 minutes, stirring occasionally. Add mozzarella cheese and stir to melt.

Serve

Stir and ladle some of the tteokbokki, egg, and broth into bowls. Sprinkle some chopped green onion over top and serve right away.

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Cheesy Rose Carbonara Tteokbokki

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Top 3 rose tteokbokki recipes from across the web

The most viewed rose tteokbokki recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheesy Rose Carbonara Tteokbokki

Rose Tteokbokki

Ros&eacute; tteokbokki (로제 떡볶이)

The most viewed rose tteokbokki recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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