Quick Rose Tteokbokki Recipe
A mildly spicy and creamy rose tteokbokki (rice cake) that’s too delicious to not try! Simple and quick to make.
This is a great tteokbokki (rice cake) recipe to try, especially if you want a milder spice version from the traditional version. It’s basically like a version of carbonara mixed with Korean red pepper paste.
The mixture of creaminess and sweetness from gochujang (Korean red pepper paste) adds an incredible mouthful of flavors.
I personally love to dip the sauce with fried chicken. It’s very delicious.
Try the Rose tteokbokki recipe.
Rose Tteokbokki
A spicy and cream version of tteokboki that is a must try!
Ingredients
- 1 cup Rice cakes (cylinder shaped)
- Half an onion
- 1 1/2 cup Milk or heavy cream + milk
- 1/4 cup cheese
- Salt and pepper
- 2 tbsp Gochujang (Korean red pepper paste)
- 1 tbsp Gochugaru (Korean red pepper flakes)
- 1/4 cup Bacon or ham
- 6 Mini sausages
- 1/4 tsp Curry powder (optional)
- 2 Sheets of fish cake
- 1 tsp Garlic
Instructions
- In a shallow pan, saute chopped onion, minced garlic, bacon/ham, and sausageHalf an onion, 1/4 cup Bacon or ham, 6 Mini sausages, 1 tsp Garlic
- Add milk/heavy cream1 1/2 cup Milk or heavy cream + milk
- Add salt and pepper to tasteSalt and pepper
- Mix gochujang, gochugaru, and curry powder (optional)2 tbsp Gochujang (Korean red pepper paste), 1 tbsp Gochugaru (Korean red pepper flakes), 1/4 tsp Curry powder (optional)
- Add rice cakes and chopped fish cakes1 cup Rice cakes (cylinder shaped), 2 Sheets of fish cake
- Cook until rice cake is soft to bite
- Add more seasoning if needed
- Turn off stove, mix in the cheese1/4 cup cheese
