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Rose Tteokbokki

Rose Tteokbokki is a delightful twist on classic Korean street food, featuring chewy rice cakes in a creamy, spicy sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Snack
Cuisine: Korean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 300 g Tteok (Korean rice cakes) Use fresh tteok for better texture.
  • 150 g Fish cakes
  • 200 g Vegetables (like cabbage and green onions) Feel free to customize your vegetables.
Sauce Ingredients
  • 2 tbsp Korean gochujang (red chili paste) Adjust according to your spice preference.
  • 1 cup Heavy cream Alternatively, use coconut milk for a lighter version.
  • 3 cloves Garlic, minced
  • 1 tbsp Sugar
  • 1 cup Water or broth Broth adds more flavor.
Garnishes
  • 2 tbsp Sesame seeds For garnish.

Method
 

Preparation
  1. In a pan, combine water or broth, gochujang, sugar, and minced garlic. Bring the mixture to a simmer.
Cooking
  1. Add the rice cakes and fish cakes to the pan, cooking until heated through.
  2. Stir in the heavy cream and mix well to create a creamy sauce.
  3. Add in vegetables and cook until they are tender.
  4. Garnish with sesame seeds and chopped green onions. Serve hot.

Notes

Best served hot. Can enjoy straight from the pan or in a serving dish. Store leftovers in an airtight container in the fridge for up to three days. Reheat over low heat with a splash of water or broth to restore creaminess.