Rose Tteokbokki
This homemade rose tteokbokki recipe is the perfect combination of creamy, rich, umami sauce and deliciously chewy rice cakes. Ready in 30 minutes, this popular Korean street food is the ultimate comfort meal you need!
Servings 2 people
Ingredients
- 350 grams Korean rice cakes (tteok)
- 3 cloves garlic finely minced
- 1 stalk green onion green and white parts separated, finely chopped
- 1 tbsp unsalted butter
- 1 1/2 cup anchovy stock
- 1/2 cup milk
- 1/4 cup heavy cream
- 2 tbsp gochujang
- 1 tbsp gochugaru
- 1 tbsp soy sauce
- 1 tsp sugar
- 3 hot dog sausages cut into bite-sized pieces
- 2 sheets Korean fish cakes cut into bite-sized pieces
- 1 tbsp sesame oil
- 1/3 cup grated mozzarella cheese
Instructions
- In a bowl, soak rice cakes with warm tap water for 5 minutes. Drain off water and set aside.
Making the sauce
- Heat pan over medium heat. Melt butter and add in the garlic and white part of green onion. Stir-fry until soft and fragrant.
- Add in anchovy stock, milk, heavy cream, gochujang, gochugaru, soy sauce, and sugar. Stir sauce well to combine.
Adding the rice cakes and proteins
- Add the rice cakes into the sauce. Let cook for 7-8 minutes or until soft and chewy. Stir occasionnally to prevent them from sticking to the pan.
- Once rice cakes are cooked, add in the sausages and fish cakes. Let cook for another 5 minutes.
Garnishes and serving the dish
- Turn off heat and add in the sesame oil and cheese. Stir to mix well until the cheese is fully melted.
- Garnish with the green part of the green onion and serve with soft-boiled eggs or other topping of preference.