Description
Rose Tteokbokki is a creamy Korean street food. It’s a milder, richer version of classic tteokbokki. The sauce is a pink, creamy blend of gochujang and cream. This easy rose tteokbokki recipe is perfect for a comforting snack or meal.
Ingredients
Scale
- 1 serving Tteokbokki rice cakes
- 16 Mini cocktail sausages
- 3 cloves Garlic, minced
- ½ Onion, chopped
- ⅓ cup Gochujang
- 1 tbsp Gochugaru
- 1 tbsp Sugar
- 1 tbsp Soy Sauce
- ½ cup Cream
- 3 stalks Green Onion, sliced
- 2 cups Water
- 1 cup Mozzarella cheese, grated
- 1 serving Potato Noodles (optional)
- 1 tbsp Cooking oil
Instructions
- Score the cocktail sausages in a cross pattern. Cut the onion into large chunks and slice the green onion into 3 cm pieces. If using potato noodles, soak them in warm water for 10-15 minutes.
- Heat cooking oil in a large pan over medium heat. Add minced garlic and onion chunks. Sauté for about 2 minutes until fragrant.
- Pour in water. Add rice cakes, potato noodles (if using), gochujang, gochugaru, sugar, and soy sauce. Stir well and bring to a simmer.
- Cook for 8-10 minutes, or until rice cakes and noodles are soft and the sauce thickens.
- Add the scored cocktail sausages and cook for 2-3 more minutes.
- Pour in the cream and add the sliced green onion. Stir everything together and cook for an additional 2 minutes.
- Turn off the heat. Sprinkle mozzarella cheese generously on top. Cover the pan and let the cheese melt for 1-2 minutes until stretchy and gooey.
- Serve your Rose Tteokbokki hot.
Notes
- Use fresh rice cakes from Korean or Asian markets. Avoid frozen ones as they may crack.
- Fish cake is an optional addition.
- Adjust the amount of gochugaru based on your spice preference.
- For a gluten-free option, substitute soy sauce with tamari, coconut aminos, or a gluten-free soy sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack, Dinner
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving