rose tteokbokki recipe

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. 

Rose Tteokbokki. Chewy bouncy rice cakes simmered in a delicious smoky spicy sweet cream sauce with bacon, fish cakes and cheese! A milder version of your usual Spicy Tteokbokki thanks to the cream sauce. Ready in just 30 minutes!

Quick &amp; Easy Creamy Rose Tteokbokki

Korean rice cakes

bacon

fish cake

green onion (finely chopped)

garlic

tbsp Gochujang (aka Korean red pepper paste (opt

tsp Gochugaru (aka Korean red pepper flakes)

milk

tbsp sesame oil

tbsp regular soy sauce

Mozzarella Cheese (shredded)

Swiss cheese (shredded)

In a large bowl, soak rice cakes in warm water for at least 5 minutes to help acclimate them. Strain and set aside.

Heat a non-stick pan on medium heat without oil. Fry your bacon until it’s halfway cooked. Add in green onions and garlic. Cook for 20 seconds or until green onions are fragrant.

Then pour in milk or heavy cream and add gochugaru, gochujang, sesame oil and soy sauce. Mix until the sauce becomes a rose colour.

Stir in fish cakes and rice cakes. Allow this to simmer on low-medium heat until the sauce becomes thick and creamy, stirring every now and then. Do not cover.

Once the sauce is thick and creamy and your rice cakes are squishy, top off with mozzarella and Swiss cheese. Garnish with green onions, optional. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1645551086/iisGSHbZN.mp4

Rose Tteokbokki. Chewy bouncy rice cakes simmered in a delicious smoky spicy sweet cream sauce with bacon, fish cakes and cheese! A milder version of your usual Spicy Tteokbokki thanks to the cream sauce. Ready in just 30 minutes! Great as a meal or heavy snack.

Rose Tteokbokki

Rose Tteokbokki <br>(Creamy Spicy Rice Cakes)

11 oz (320 grams) rice cakes

mini sausages

tbsp neutral-tasting oil

(240 milliliters) milk

(240 milliliters) heavy cream

eggs

Kosher salt,

green onion,

2-3 fine gochugaru (or regular Korean chili pepper flakes)

Korean chili paste (gochujang)

tbsp sugar

beef

Korean curry powder (or 1/4 curry block)

tsp black pepper

water

Cut the bacon into bite-sized pieces. Lightly score the mini sausages. (They will release all the flavor and make your tteokbokki sauce more flavorful.) 

Make the seasoning paste: Combine all the seasoning paste ingredients in a small container and mix well.

Prep Ingredients

Bring a pot of water to a boil. Once it starts boiling, add the rice cakes. Blanch for 2 minutes or until they just start to soften. Take them out and set aside.

Blanch Rice Cakes

Add 1/2 tablespoon of oil to a pan and heat it over medium-low. Once it’s heated, add the bacon and sausages. Cook for 2 minutes.

Add the seasoning paste. Saute for 30 seconds to 1 minute. Add the milk and heavy cream. Simmer, stirring occasionally, for 4 minutes.

Add the drained rice cakes and hard-boiled eggs (if using). Simmer, stirring occasionally, for another 5 to 6 minutes, or until the sauce thickens. Turn the heat off. Taste and add some salt to taste. Mix well. Garnish with sliced green onion. Serve it as is or enjoy with steak on the side.

Make Rose Tteokbokki

This rose tteokbokki recipe combines chewy rice cakes with a silky gochujang cream sauce. Inspired by Korean bunsik shops, it’s creamy, mildly spicy, and perfect for sharing.

Rose Tteokbokki (Creamy Korean Rice Cakes)

onion (thinly sliced)

tbsp minced garlic

lb (113 g) cocktail sausage (roughly scored)

Korean fish cake (diced)

tbsp (20 g) chopped green onion (to garnish, optional)

tbsp (15 ml) cooking oil

tbsp (30 g) Korean chili paste (gochujang)

(240 ml) water

tbsp (15 ml) ketchup

tbsp (15 ml) soy sauce

tbsp (20 g) sugar

tsp (4 g) chicken bouillon powder (optional)

(160 ml) heavy cream (or whipping cream)

(60 ml) milk

tbsp grated parmesan cheese (optional)

Build the flavor base: Heat oil in a skillet over medium heat. Add onion and garlic and stir-fry until soft, about 2-3 minutes. Add sausage and continue to stir-fry for another 2 minutes.

Create the sauce: Add gochujang and cook for another 1 minute. Pour in water and add fish cake, ketchup, soy sauce, sugar, and chicken bouillon powder (if using). Stir them well. Add the rice cakes (tteok) and bring the sauce to a gentle boil.

Make it creamy: Add cream and milk, stirring everything well. Simmer for 4-5 minutes over medium-low heat until the rice cakes are tender and the sauce has thickened slightly. Add cheese, if using, to the sauce and stir well. Remove the skillet from the heat and garnish with green onion. Serve warm. The sauce will thicken more as it sits.

Very strange combo but it worked somehow.

This creamy milder version of tteokbokki looks so delicious and I'm sure my kids would love it!

https://content.jwplatform.com/videos/O96imsE2.mp4

Rose tteokbokki is a fusion dish that combines traditional Korean rice cakes with a creamy, mildly spicy rose sauce made with gochujang, cream, milk, and other savory ingredients. The dish features chewy rice cakes and sausages, making it a satisfying snack or quick meal that can be prepared in under 20 minutes.

Creamy Rose Tteokbokki

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