Rose Tteokbokki
Rose tteokbokki recipe—perfect for when you crave a creamy and spicy flavor that's easy to make at home!
Ingredients
Main ingredients
- Rice Cake (Tteok) 150 g
- Square Fish Cake 50 g
- Vienna Sausage 40 g
- Onion 30 g
- Milk 200 ml
Seasonings/Sauce
- Gochujang (Korean Chili Paste) 1 Tbsp
- Gochugaru (Korean Chili Flakes) 0.25 Tbsp
- Dark Soy Sauce 0.25 Tbsp
- Sugar 1 Tbsp
- Minced Garlic 0.25 Tbsp
- Heavy Cream 4 Tbsp
- Cooking Oil 1 Tbsp
Nutrition summary
Carbohydrates
85 g
54%
Protein
18 g
12%
Fat
24 g
34%
Cooking steps
-
1
Add 1 tablespoon of cooking oil to a pan, then stir-fry sliced onions and 0.5 tablespoon of minced garlic over medium heat until fragrant.
-
2
Once the onions turn translucent, add vienna sausages and fish cake, and stir-fry for another minute until the sausage slightly opens up and flavors develop.
-
3
Pour in 200ml of milk, 1 tablespoon of gochujang (Korean red chili paste), 0.5 tablespoon of gochugaru (Korean red chili flakes), 1 tablespoon of sugar, and 0.5 tablespoon of dark soy sauce. Mix well and bring the sauce to a simmer.
-
4
When the sauce starts boiling, add the pre-rinsed rice cakes and simmer over medium-low heat for 5 minutes, stirring occasionally until the rice cakes soften.
-
5
When the rice cakes are cooked through and the sauce thickens, add 2 tablespoons of heavy cream, give it a gentle mix, adjust the thickness as needed, then turn off the heat to finish.
