Description
Rose Tteokbokki is a deliciously creamy and mildly spicy Korean dish featuring chewy rice cakes simmered in a rich rose sauce made from a blend of gochujang and cream, perfect for a comforting main course.
Ingredients
Main Ingredients
- 300 g Korean rice cakes (tteok)
- 2 cups milk
- 1 tbsp gochujang
- 1 tbsp ketchup
- 1/2 cup heavy cream
- 2 garlic cloves, minced
- 1 tbsp butter
- 1 tsp sugar
- 2 sausages or fish cakes, sliced (optional)
- 1 green onion, sliced
Instructions
- Soak rice cakes: If the rice cakes are hardened, soak them in warm water for about 10 minutes to soften before cooking.
- Sauté garlic: In a pan, melt the butter over medium heat and sauté the minced garlic until fragrant, about 1-2 minutes.
- Add sauce base: Pour in the milk, then add gochujang, ketchup, and sugar. Stir thoroughly to combine all ingredients into a smooth sauce.
- Cook rice cakes: Add the soaked rice cakes to the pan and cook, stirring occasionally, until the rice cakes are soft and the sauce begins to thicken, around 8-10 minutes.
- Add cream and optional meat: Stir in the heavy cream along with sliced sausages or fish cakes if using. Continue cooking for a few more minutes until the sauce becomes creamy and coats the rice cakes well.
- Garnish and serve: Remove from heat, garnish with sliced green onions, and serve the dish hot for the best flavor and texture experience.
Notes
- Adjust the spice level by reducing or increasing the amount of gochujang based on your preference.
- Add shredded cheese on top for extra richness and a gooey texture.
- To make it vegetarian, omit sausages or fish cakes or substitute with plant-based alternatives.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
