Rose Tteokbokki
65% автентично · Korean Fusion
A creamy and decadent twist on classic tteokbokki, often called 'Rose Tteokbokki' due to its pinkish hue. This version incorporates heavy cream and sometimes bacon or shrimp for a richer, milder, and more Western-influenced flavor profile.
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Съставки
- Tteokbokki tteok (rice cakes)300g
- Bacon or shrimp (optional)100g
- Gochujang (Korean chili paste)1.5 tbsp
- Heavy cream1/2 cup
- Milk1/4 cup
- Sugar1 tbsp
- Minced garlic1 tsp
- Water1/2 cup
- Saltto taste
- Black pepperto taste
- Parsley flakes or green onions for garnishoptional
Стъпки
- 1
Soak rice cakes in warm water for 5-10 minutes if needed. Drain.
- 2
If using bacon, cook it in a pan until crispy. Remove bacon, leaving some rendered fat in the pan. If using shrimp, sauté them briefly in the bacon fat or a little oil.
- 3
In the same pan, add gochujang, sugar, and minced garlic. Stir and cook for about 30 seconds until fragrant.
- 4
Pour in water, milk, and heavy cream. Stir well to combine and bring to a gentle simmer.
- 5
Add the rice cakes to the sauce. Cook, stirring, until the rice cakes are soft and the sauce thickens, about 8-10 minutes.
- 6
Stir in the cooked bacon or shrimp (if using).
- 7
Season with salt and pepper to taste.
- 8
Serve hot, garnished with parsley flakes or chopped green onions if desired.
