Description
Rose Tteokbokki is a creamy and spicy Korean rice cake dish that combines the traditional flavors of tteokbokki with a rich rose sauce made from cream and gochujang. It’s a popular variation that balances heat with smoothness, perfect as a comforting meal or street food-style treat.
Ingredients
Units
Scale
- 1 pound Korean rice cakes (tteok)
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1/2 small onion, thinly sliced
- 1/2 cup fish cake, sliced (optional)
- 1 tablespoon gochujang (Korean red chili paste)
- 1 tablespoon gochugaru (Korean red pepper flakes, optional for more spice)
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 cup milk or heavy cream
- 1/2 cup water
- 1/4 cup mozzarella cheese (optional, for topping)
- 1 green onion, sliced (for garnish)
- Salt and pepper to taste
Instructions
- Soak rice cakes in warm water for 10–15 minutes if they are refrigerated or hard.
- In a large pan over medium heat, add vegetable oil and sauté garlic and onions until fragrant and translucent.
- Add the fish cakes (if using) and stir-fry for another 2 minutes.
- Stir in gochujang, gochugaru, soy sauce, and sugar. Cook for 1–2 minutes until the sauce is well mixed.
- Pour in the milk or cream and water. Stir to combine and bring to a simmer.
- Add the soaked rice cakes and cook for 8–10 minutes, stirring frequently, until the rice cakes are soft and the sauce thickens.
- Season with salt and pepper to taste. If using, sprinkle mozzarella on top and let it melt.
- Garnish with green onions and serve hot.
Notes
- Adjust the spice level by changing the amount of gochujang or gochugaru.
- You can substitute cream with milk for a lighter version.
- Add protein like shrimp or sausage for variation.
- Best served fresh, but can be reheated with a splash of milk or water.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg