Creamy Rose Tteokbokk
A delightful fusion of Korean chewy rice cakes simmered in a creamy, mildly spicy rosé sauce made with gochujang, cream, and cheese.
Ingredients
- 2 tsp sesame oil
- ½ onion thinly sliced
- 3 garlic cloves minced
- 1½ tbsp gochujang Korean red pepper paste
- 1½ tbsp tamari or soy sauce
- 1½ tbsp sugar
- 1 tsp gochugaru Korean chili flakes, adjust to taste
- 1½ cups milk dairy or plant-based
- 1 lb Korean rice cakes tteok
- 2 sheets Korean fish cakes cut into bite-sized pieces
- 6 oz mini sausages
- 1 cup shredded mozzarella cheese
- 2 tbsp grated parmesan cheese
- Sliced green onions and sesame seeds for garnish
Instructions
- Heat sesame oil in a large skillet over medium heat. Add sliced onion and minced garlic; sauté for 3–4 minutes until softened.
- Stir in gochujang, tamari (or soy sauce), sugar, and gochugaru. Cook for 1–2 minutes until the mixture is well combined.
- Pour in the milk, stirring continuously to create a smooth, creamy sauce.
- Increase heat to medium-high. Add the rice cakes, fish cakes, and mini sausages. Once the sauce begins to boil, reduce heat to a simmer. Cook for 4–5 minutes, stirring occasionally, until rice cakes are tender.
- Lower the heat and mix in shredded mozzarella and grated parmesan cheese. Stir until the cheese melts and the sauce becomes thick and creamy.
- Remove from heat. Garnish with sliced green onions and sesame seeds. Serve hot.
Notes
- For a gluten-free version, use gluten-free gochujang and tamari.
- To make it dairy-free, substitute milk and cheese with plant-based alternatives.
- Adjust the spiciness by varying the amount of gochugaru.
- Optional additions include boiled eggs, bacon, or glass noodles.