Rose Tteokbokki
If you enjoy Korean spicy rice cake, then Rose Tteokbokki is for you! A creamy version of the popular Korean food tteokbokki with chewy rice cakes bathed in a rich, mild spicy sauce that keeps you craving for more.
This rosé tteokbokki recipe is something I’ve been really excited to share with you. I had the chance to make it over the weekend after my daughter begged me to make it after seeing it on social media. Let me tell you, it’s so delicious, creamy and a whole different take on the classic tteokbokki.
Imagine chewy rice cakes simmered in a luscious sauce with tasty fish cakes and sausages. Each bite is a medley of mild sweetness, spice, and creaminess that you can’t wait to spoon another mouthful. What’s even better is you can experiment on ingredients by adding fried seaweed, bacon, or udon noodles. Make you own Korean rice cake with my easy garaetteok recipe.
What is rose tteobokki?
Rose tteokbokki is an Italian-inspired version of the traditional spicy Korean street food. Traditionally, the recipe consists of chewy rice cakes in a spicy and savory sauce, often complemented with fish cakes and vegetables. However, rose tteokbokki makes use of “rosé sauce” but instead of just tomato sauce and cream, the recipe also incorporates gochujang into the sauce base.
The dish has a rich, creamy sauce with some heat by combining cream and gochujang or spicy Korean chili sauce into the tteokbokki recipe. The addition of fish cakes and hotdogs or mini sausages completes the dish giving you a hearty meal. It’s so easy to make and can be ready in less the 30 minutes!
Ingredients you’ll need
This rose tteokbokki recipe is good for 2-3 servings .
Rosé sauce
Main
Cooking tips
I simplified the cooking process for the dish unlike other recipes which mixes the sauce ingredients in a separate bowl. Doing this cuts the cooking time but still delivers awesome flavors. I also used rice cakes that I made from scratch so they are pre-cooked. You can use store-bought rice cakes and follow this tips.
Other Korean recipes you may like
Rosé Tteokbokki
Ingredients
- 500 grams garaetteok (Korean rice cakes)
- 1 cup whipping cream (or double cream)
- 3 tbsp tomato sauce
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp sugar
- 1 tsp dashi powder (or shrimp powder)
- 1 medium onion (sliced)
- 5 cloves garlic (sliced)
- 2 pcs fish cake (sliced)
- 3 pcs hot dogs (cut into smaller pieces)
- 2 tbsp vegetable oil
- 2 cups water
- pinch of salt and pepper (to taste)
Instructions
- In a thick-bottomed pan, heat oil over medium heat. Sauté onion and garlic until translucent and fragrant.1 medium onion, 2 tbsp vegetable oil, 5 cloves garlic
- Add fish cake and hotdog slices and cook for 2-3 minutes.2 pcs fish cake, 3 pcs hot dogs
- Tip in tomato sauce, gochujang sauce. Mix well to incorporate.3 tbsp tomato sauce, 2 tbsp gochujang
- Add water, sugar, dashi powder, salt and pepper. Stir to combine ingredients. Simmer for 3-5 minutes.1 tbsp sugar, 1 tsp dashi powder, 2 cups water, pinch of salt and pepper
- Pour and mix-in whipping cream and simmer for another 2 minutes.1 cup whipping cream
- Add the garaetteok or rice cakes and gently mix to incorporate with other ingredients. Simmer for additional 2 minutes.500 grams garaetteok (Korean rice cakes)
- Optionally you can add hard-boiled eggs then remove from heat and transfer in a serving bowl.
Video
Notes
- Use refrigerated or fresh rice cakes. Do not use frozen rice cake since they easily break up. Soak store-bought rice cakes in warm water for 5-10 minutes to prevent breaking when placed in the hot pan.
- If your using store-bought rice cakes, add them right after adding the cream because it needs some time to cook.