Irresistible Rose Tteokbokki with a Spicy Twist

Rosé Tteokbokki 🍜💕: The Creamy Korean Street Food You Didn’t Know You Craved

When you think of Korean street food, chances are tteokbokki comes to mind—those chewy rice cakes swimming in a spicy, savory gochujang sauce. But have you met its creamier, trendier cousin? Enter: Rosé Tteokbokki.

This dish is where Korean heat meets Italian comfort—spicy, creamy, cheesy, and utterly irresistible. If you’re new to this fusion favorite, now’s the perfect time to dive in.

What Is Rosé Tteokbokki? 🤔

Rosé Tteokbokki is a fusion of classic Korean tteokbokki and Italian-style rosé pasta. Instead of just spice, it adds a creamy touch using milk, cream, and melting cheeses like mozzarella 🧀and parmesan.🧂

You get:
✨ A creamy pink-orange sauce
🔥 Just enough heat to tingle your taste
😋 ⁣A perfect balance of rich, cheesy, and slightly sweet

My first taste? At a Seoul night market, I was served bubbling with stretchy cheese and a spicy kick that made me instantly hooked.

🛒 Key Ingredients

Here’s what you’ll need to bring this street food star into your own kitchen:

🔑 Essential Base

• 320g Korean rice cakes – chewy, comforting
• 1.5 Tbsp gochujang – spicy and savory
• 1 Tbsp gochugaru – adds heat and color 🌶️
• 100ml tomato or pasta sauce – brings the rosé glow 🍅
• 300ml full cream – rich and velvety 🥛
• 50g mozzarella cheese – for that iconic cheese pull 🧀
• 15g parmesan cheese – salty, nutty edge
• 1 Tbsp soy sauce – umami depth
• 1 tsp raw sugar – a touch of sweetness
• 15ml cooking oil – to sauté aromatics

➕ Optional Add-Ins

• 100g fish cakes – classic tteokbokki texture 🐟
• 90g cabbage, chopped – adds crunch 🥬
• 1 onion, sliced – subtle natural sweetness 🧅
• 2 cocktail sausages or bacon – savory boost 🥓
• Udon or glass noodles – makes it heartier 🍜
• Chopped green onion – fresh finish 🌿

🥢 Suggested Sides & Garnishes

• Yellow pickled radish – refreshes the palate.🟡
• Gyeranjjim (Korean steamed egg) – soft and airy 🍮
• Rice balls or gimbap – perfect for dipping 🍙

👩‍🍳 How to Make Rosé Tteokbokki at Home

Step 1: Soften the Rice Cakes

 💧 Fresh? Rinse under warm water.
🧊 Frozen or refrigerated? Soak in warm water 10–15 minutes.

Softened tteok = perfect chewiness. Don’t skip this step!

Step 2: Prep Ingredients & Mix Sauce

 🔪 Slice onion, cabbage, and any proteins.
🥣 In a bowl, mix:

• 1.5 Tbsp gochujang
• 1 Tbsp gochugaru (adjust to taste)
• 1 Tbsp soy sauce
• 1 tsp sugar
• 100ml tomato sauce

Your creamy, spicy base is ready!

Step 3: Stir-Fry for Flavor

 🔥 Heat oil in a large pan.
🍳 Add onion, cabbage, and proteins.
👃 Cook for 3–4 minutes until slightly browned and aromatic.

This step deepens flavor and makes your sauce pop.

Step 4: Simmer with Sauce

 🫕 Pour in sauce mixture and stir well.
🥄 Slowly add 300ml cream, stirring constantly.
🧡 Let it simmer for 5 minutes until slightly thickened.

The sauce should turn a dreamy pink-orange.

Step 5: Add Rice Cakes & Cook

 🍚 Drain and add the rice cakes.
🌀 Stir gently to coat. Simmer for 10–12 minutes.

Soft, chewy rice cakes + thick, creamy sauce = heaven.

Step 6: Melt the Cheese

 🧀 Sprinkle mozzarella + parmesan on top.
⏲️ Cover the pan and let melt for 2–3 minutes off-heat.
🥄 Stir gently to blend that gooey goodness.

Get ready for stretchy, cheesy spoonfuls of joy.

Step 7: Garnish & Serve

 🌿 Top with green onions.
🍽️ Serve hot with radish, egg, or rice balls.

Perfect for sharing—or savoring solo.

🔥 Pro Tips for Tteokbokki Perfection

 ✅ Soak tteok thoroughly before cooking
✅ Stir-fry aromatics first for flavor depth
✅ Pour cream slowly to avoid curdling
✅ Stir frequently once the sauce thickens
✅ Let cheese melt gently with the lid on
✅ Adjust spice level to taste 🌶️

🎨 Fun Variations to Try

 🍜 Add Noodles – Udon or glass noodles make it more filling
🧀 Go Cheesier – Mix in cheddar or cream cheese
🐓 Switch Proteins – Try shrimp, bacon, or chicken
🥬 Make It Veggie – Add mushrooms, tofu, or extra greens
🌱 Lighten Up – Use low-fat or plant-based cream
🧄 Flavor Kick – Add garlic, black pepper, or sesame oil

❤️ Why Everyone Loves Rosé Tteokbokki

• Perfect flavor balance: Combines spicy, creamy, cheesy, and sweet in one comforting dish
• Familiar yet unique: Feels like a spicy Korean pasta—great for those new to Korean cuisine
• Highly photogenic: That glowing rosé sauce and melty cheese pull are made for Instagram 📸
• Easy to customize: Works with different proteins, noodle types, and spice levels
• Street food meets comfort food: A trendy fusion that’s both cozy and bold
• Home-cook friendly: Simple ingredients and quick prep make it ideal for weeknight meals
• Popular across generations: Loved by young foodies and Korean food purists alike

Final Thoughts 💬

Rosé Tteokbokki is more than just a viral food trend. It’s a comforting, craveable fusion that brings together the best of Korean heat and creamy indulgence.

Whether you’re a tteokbokki lover or just tteok-curious, this dish deserves a spot on your table. It’s quick, fun, and guaranteed to impress.

So next time you’re craving something warm, bold, and cheesy—skip the delivery and make this instead. You might just find yourself hooked after the first bite.

Rose Tteokbokki (FAQs)

1. Can I make Rosé Tteokbokki less spicy? 🌶️❌
   Absolutely! Start with less gochugaru (Korean chili flakes)—even just ½ tablespoon—and skip any additional spicy toppings. You can also add a bit more cream or cheese to mellow out the heat without losing flavor.
2. What kind of rice cakes should I use? 🍚
   Use Korean cylindrical rice cakes (garaetteok) for the authentic chewy texture. If you’re buying them refrigerated or frozen, remember to soak them in warm water for 10–15 minutes before cooking—they’ll soften up and cook more evenly.
3. Can I make this dish ahead of time? ⏳
   Rosé Tteokbokki is best enjoyed fresh while the sauce is creamy and the rice cakes are tender. If you need to make it ahead, store the sauce and rice cakes separately. Reheat gently with a splash of milk or cream to bring it back to life.
4. Is there a vegetarian version of this? 🥦
   Yes! Simply leave out the fish cakes and meat. Instead, use tofu, mushrooms, or hearty veggies like zucchini or bell peppers. The base sauce is already meat-free and packed with flavor.
5. What can I serve with Rosé Tteokbokki? 🍽️
   Popular Korean sides include:

• Yellow pickled radish (to cut the richness)
• Gyeranjjim (steamed egg) for a fluffy contrast
• Rice balls or gimbap to soak up the sauce
  You can also pair it with a simple cucumber salad or Korean fried chicken for a full meal.

Rosé Tteokbokki (Creamy Korean Rice Cakes)

Sofia Martinez

This creamy, spicy Rosé Tteokbokki is a delicious twist on Korea’s beloved street food. Combining chewy rice cakes with gochujang, tomato sauce, and rich cream, this fusion dish delivers the perfect balance of heat, sweetness, and cheesy comfort—ideal for cozy dinners or an impressive meal with friends.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Appetizer / Snack / Main Dish

Cuisine Asian / Fusion

Servings 3 people

Calories 740 kcal

Ingredients

  

• Essential Ingredients
• 320 g Korean rice cakes garaetteok, fresh or soaked if frozen
• 1.5 Tbsp gochujang Korean red chili paste
• 1 Tbsp gochugaru Korean chili flakes, adjust to taste
• 100 ml tomato or pasta sauce
• 300 ml full cream or half cream, half milk
• 50 g mozzarella cheese shredded
• 15 g parmesan cheese grated
• 1 Tbsp soy sauce
• 1 tsp raw sugar
• 15 ml cooking oil
• Optional Add-Ins
• 100 g Korean fish cakes sliced
• 90 g green cabbage chopped
• 1 small onion thinly sliced
• 2 cocktail sausages or strips of bacon sliced
• Udon noodles or glass noodles optional
• Chopped green onions for garnish
• Suggested Sides Optional
• Yellow pickled radish
• Gyeranjjim Korean steamed egg
• Rice balls or kimbap

Instructions

 

• Soften the Rice Cakes
• Rinse fresh tteok under warm water.
• For refrigerated or frozen tteok, soak in warm water for 10–15 minutes until softened. Drain and set aside.
• Prepare the Ingredients
• Slice the onion, cabbage, and any optional proteins (fish cakes, sausages, or bacon).
• Chop green onions for garnish.
• Make the Sauce
• In a bowl, mix:
• 1.5 Tbsp gochujang
• 1 Tbsp gochugaru
• 1 Tbsp soy sauce
• 1 tsp sugar
• 100ml tomato or pasta sauce
• Stir until smooth and set aside.
• Stir-Fry Aromatics and Protein
• Heat 15ml cooking oil in a non-stick pan over medium heat.
• Add onion, cabbage, and optional protein.
• Stir-fry for 3–4 minutes until lightly browned and fragrant.
• Add Sauce and Simmer
• Pour in the sauce mixture and stir well.
• Slowly add 300ml cream while stirring.
• Bring to a gentle boil, then reduce heat and simmer for 5 minutes.
• Add Rice Cakes
• Add the drained rice cakes to the pan.
• Simmer on medium-low for 10–12 minutes, stirring occasionally, until the rice cakes are tender and sauce thickens.
• Melt the Cheese
• Sprinkle 50g mozzarella and 15g parmesan over the top.
• Cover the pan and let the cheese melt for 2–3 minutes off the heat.
• Stir gently to incorporate the melted cheese into the sauce.
• Garnish and Serve
• Sprinkle with chopped green onions.
• Serve hot with suggested sides for a full meal.

Notes

🧊 Storage & Reheating Tips

Storage:

• Cool leftovers completely before transferring to an airtight container.
• Store in the refrigerator for up to 2 days.

Reheating:

• Reheat in a non-stick pan over low heat.
• Add a splash of milk or cream to loosen the sauce.
• Stir frequently to prevent sticking or over-thickening.

Keyword Rosé Tteokbokki