Rose Tteokbokki
60% authentic · Korean Fusion
A creamy and slightly less spicy variation of Tteokbokki, often made with the addition of milk or cream and sometimes tomato paste, giving it a distinctive 'rose' color and a richer flavor profile. This version is adapted for a broader palate.
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Ingredients
- Tteokbokki tteok (rice cakes)300g
- Milk or heavy cream1 cup
- Gochujang (Korean chili paste)1.5 tbsp
- Ketchup1 tbsp
- Sugar1 tbsp
- Minced garlic1 tsp
- Water0.5 cup
- Sausage or bacon (optional)50g
- Parsley (for garnish)1 tsp
Steps
- 1
Soak rice cakes in warm water for 10 minutes. If using sausage, slice it. Chop parsley.
- 2
In a pan, combine milk (or cream), gochujang, ketchup, sugar, minced garlic, and water. Whisk until smooth.
- 3
Bring the sauce to a simmer over medium heat. Add the rice cakes and sausage (if using).
- 4
Cook, stirring frequently, for about 10-15 minutes, until the sauce thickens and the rice cakes are tender. Be careful not to boil too vigorously if using milk.
- 5
Stir in chopped parsley just before serving.
- 6
Serve hot.
