Rose tteokbokki is a creamy, milder alternative to the classic tteokbokki. It's cheesy, and loaded with soft, chewy rice cakes, bacon, sausages, and fishcakes. This creamy tteokbokki is super easy to make and takes only 20 minutes, which makes it great for a weekday meal or a quick, indulging snack!
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Yield: 2servings
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Ingredients
For the dish:
1.1poundsKorean rice cake(tteokbokki tteok)
3ouncesbaconcut into bite size pieces (about 2 slices of thick-cut bacon or 3 to 4 slices of regular bacon)
1sheetKorean fish cakecut into bite size pieces (about 1.5oz/43g per sheet)
3ouncesmini smoked sausages
1stalkgreen onioncut into 1 inch pieces (keep the green and whites separate)
½cupshredded mozzarella cheeseor to your preference
Place the tteok (rice cake) in a bowl and cover with warm water. Let the rice cake soak for at least 5 minutes while you're preparing the other ingredients. Break apart any rice cakes that are stuck together. Drain well and set aside.*This step is for frozen and vacuum pack rice cakes. If using fresh tteok, skip the soaking. Also refer to the notes for more details.*
In a nonstick pan with tall sides over medium heat, add the bacon and pan fry until most of the bacon fat is rendered and the bacon is lightly colored, about 2 to 3 minutes.
Once the bacon is mostly rendered, add the garlic and white parts of the green onion. Sauté until fragrant, about 30 seconds.
Add the milk and cream. Following, add the gochujang (red pepper paste), soy sauce, gochugaru (red pepper flakes), and salt. Stir until the gochujang is dissolved.
When the gochujang has dissolved, add the rice cakes, mini sausages, and fish cakes to the sauce. Bring everything to a low simmer and cook for about 5 minutes, or until the rice cakes are soft and chewy and the sauce is slightly thickened and creamy. At this point, taste the sauce to see if more salt is needed. Stir in the green part of the green onion.
Transfer the rose tteokbokki to a serving plate or coupe and top with shredded mozzarella and some dry parsley if you wish. Enjoy while hot.
Notes
Please refer to the post above for step by step photo reference, tips, storage, and FAQs!
Korean rice cake - Make sure to use garae-tteok, or cylindrical rice cakes, also simply known as tteok for tteokbokki. They are most often found frozen or vacuum packed. These are best soaked in warm water for at least 5 to 10 minutes, up to 30 minutes to help cut down cooking time and make them softer. If you are using fresh tteok, skip the soaking and the cooking time may also need to be reduced.
Bacon, mini sausages, and fish cake - These three are all optional but definitely adds to the overall flavors of rose tteokbokki. We recommend at least using bacon and fish cakes if you have to choose. If you are omitting one, use more of the others.