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Rose Tteokbokki

Rose Tteokbokki
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Creamier and milder than the fiery original, rose tteokbokki ticks a lot of boxes. Prepare yourself for bouncy Korean rice cakes, fish cakes and cheese served in a velvety, rich gochujang and cream sauce.

Ingredients

Units Scale
  • 1 tablespoon vegetable or grapeseed oil
  • 1/2 medium onion, chopped
  • 2 garlic cloves, minced
  • 12 ounces Korean rice cakes (garaetteok)
  • 1 sheet (about 1 1/2 ounce) Korean fish cake, cut into bite size pieces
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup shredded parmesan cheese
  • 2 green onions, finely chopped

Sauce

  • 1 1/2 tbsp Gochujang (Korean red pepper paste)
  • 1 1/2 tsp Gochugaru (Korean red pepper flakes)
  • 1 tbsp soy sauce
  • 1 1/2 cup half and half

Instructions

  1. Combine the gochujang, gochugaru, and soy sauce, in a bowl. Add a little half and half and whisk until the mixture is smooth. Continue adding the half and half and whisking until all the ingredients are well combined. Set aside.
  2. In a large deep skillet over medium high heat, add the oil, onion, and garlic and saute for 2 minutes.
  3. Turn the heat down to medium low, add the rose sauce and stir.
  4. Add the rice cakes and fish cakes and bring the sauce to a boil. Turn the heat down to a gentle simmer and cook for about 5 to 7 minutes, or until the rice cakes are chewy but still a tiny little bit firm.
  5. Turn the heat off and stir in the mozzarella cheese and parmesan cheese.
  6. If the texture is too thick, add 1/4 cup water and stir. 
  7. Transfer the rose tteokbokki to a serving bowl and top with green onions.

Notes

For any leftovers, save them in a storage container and refrigerate for up to 3 days.

Nutrition

Find it online: https://pickledplum.com/rose-tteokbokki/

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