Rosé Tteokbokki (Creamy Korean Rice Cakes)
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.
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.
- 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.