Rose Tteokbokki with chewy rice cakes simmered in a mildly spicy gochujang sauce made with cream and milk! This easy Korean fusion recipe lets you whip up a tasty and satisfying snack or quick meal in under 20 minutes.
What is Rose Tteokbokki?
Rose Tteokbokki is made of chewy rice cakes simmered in a mildly sweet and creamy gochujang sauce creating a modern twist on the classic Korean tteokbokki. This dish blends the spice of traditional Korean chili paste (gochujang) with the smoothness of cream, offering a rich, balanced flavor without being overly spicy.
The idea was inspired by the Rosé sauce, which is a beautiful blend of cream and tomato sauce commonly used in pasta dishes for the rose color. The dish often includes fish cakes and vegetables, and is topped with optional cheese for additional creaminess.
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Rose Tteokbokki has become popular among those who enjoy blending traditional and modern flavors of Korean cuisine. With this easy recipe, you can prepare a popular Korean fusion dish in just 20 minutes using only a few ingredients.
Ingredients You will Need
- Rice cakes (tteok) or wheat cakes (mil-tteok): either long or short, but slender type is preferred.
- You can buy fresh rice cakes or those in vacuum-sealed packages in the refrigerated section of a Korean market or Asian stores. However, avoid the frozen type as they tend to crack easily.
- Sausage: People typically use cocktail sausage links for this dish, but you can use any variety of sausages according to your preference.
- Fish cake: thin, flat fish cakes are a common addition, but it is optional. Easily found in any Asian markets.
- Onion and garlic: savory additions that enhance the flavor
- Gochujang: brings a gentle heat and rich flavor to the dish
- Soy sauce, Ketchup, and Sugar: to season and flavor
- Cream and Milk: use either heavy cream or whipping cream to bring the creamy texture that this dish is famous for. Milk provides a liquid element while balancing the sauce without being too rich
- Chicken bouillon powder (optional): adds depth to the flavor, but it is optional.
Optional Add-ins:
Some of these add-ins are a matter of personal preference, so feel free to include them to make the dish heartier or leave them out if you prefer.
- Vegetables: cabbage, carrot, and Asian leek are popular choices, but you can also use any other vegetables you like.
- Flat glass noodles is a good addition since it add more texture and flavor.
- Bacon is another tasty option to add a smoky, savory element.
- Cheese: Some people like to add cheese, such as cheddar or Parmesan, to their rose tteokbokki.
- I personally prefer it without cheese as it can distract from the delicious combination of gochujang and cream. However, you can add cheese if you like, as everyone’s taste preferences are different.
How to make Rose Tteokbokki
Stir-fry onion and sausage. Heat oil in a skillet over medium heat. Add onion and garlic, and cook until soft, about 2-3 minutes. Then add sausage and stir-fry for another 2 minutes. Finally, add gochujang and cook for one more minute.
Put rice cakes and other add-ins. 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 boil.
Add cream and milk. Sprinkle some cheese if using and stir well. Simmer over medium-low heat until the rice cakes are tender and the sauce thickens, then garnish with green onions and serve warm; the sauce will continue to thicken.
Serving and Reheating Tips
Serving rose tteokbokki hot is best as the cakes can become harder as it cools. You should refrigerate any leftovers, which can last up to a week.
To reheat, add a small amount of milk to loosen the sauce and warm it up on the stove until it becomes creamy and hot again.
More Rice Cake Recipes
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Creamy Rose Tteokbokki
Rose Tteokbokki with chewy rice cakes simmered in a mildly spicy gochujang sauce made with cream and milk! This easy Korean fusion recipe lets you make a tasty and satisfying snack or quick meal in under 20 minutes.
- 3/4 lb (320 g) Korean rice cakes for tteokbokki, or wheat cakes (mil-tteok)
- 1/2 small onion, thinly sliced
- 1/2 tbsp minced garlic
- 1/4 lb (113 g) cocktail sausage, roughly scored
- 2 sheets Korean fish cake, diced
- 4 tbsp chopped green onion, to garnish, optional
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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.
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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.
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Add the rice cakes (tteok) and bring the sauce to a gentle boil.
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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.
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Remove the skillet from the heat and garnish with green onion. Serve warm. The sauce will thicken more as it sits.
- While rice cakes are the most commonly used type of tteok in dishes like tteokbokkithere are other variations, such as mil-tteok (밀떡), which is made with wheat flour.
- Optional add-ins: Flat glass noodles, grammar schoolbacon, cheddar cheese, mozzarella cheese.
Calories: 647kcal, Carbohydrates: 82g, Protein: 13g, Fat: 30g, Saturated Fat: 14g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 0.01g, Cholesterol: 70mg, Sodium: 740mg, Potassium: 439mg, Fiber: 4g, Sugar: 10g, Vitamin A: 712IU, Vitamin C: 3mg, Calcium: 72mg, Iron: 2mg
