Description
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
- 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.
- In a large deep skillet over medium high heat, add the oil, onion, and garlic and saute for 2 minutes.
- Turn the heat down to medium low, add the rose sauce and stir.
- 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.
- Turn the heat off and stir in the mozzarella cheese and parmesan cheese.
- If the texture is too thick, add 1/4 cup water and stir.
- 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
- Serving Size: 1 serving
- Calories: 716
- Sugar: 12.7g
- Sodium: 1377mg
- Fat: 13.1g
- Saturated Fat: 8.8g
- Unsaturated Fat: 0.4g
- Trans Fat: 0g
- Carbohydrates: 118.7g
- Fiber: 3.7g
- Protein: 26.5g
- Cholesterol: 24.5mg
