Rosé tteokbokki
Rosé tteokbokki, from above
Non vegSeoul

Rosé tteokbokki

Chewy rice cakes in a creamy pink gochujang sauce. Spicy, silky and seriously moreish.

25 minTime
18 gProtein each
mediumSpice
Pink tteokbokki2 chapters · 1 min read

Make it your way

Grandma's wayRice cakes in creamy gochujang sauce.
The original
656kcalsame
18 gproteinsame
2 gfibresame
25minutessame

Rosé tteokbokki.

Per serving, worked out from the ingredient table.

Ingredients

3 servings
Korean rice cakes350 g cylinder rice cakes
Sausages (snags, bangers)4 cocktail sausages, sliced
Onion1 small, sliced
Butter1 tbsp
Garlic3 cloves, minced
Gochujang2 tbsp
Gochugaru2 tsp
Sugar2 tsp
Milk1¼ cups
Fresh cream (thickened cream, heavy cream)⅓ cup
Mozzarella60 g, grated
Spring onion (green onion, scallion)1 stalk, chopped

Method

5 steps
  1. 1Soften rice cakes in hot water 5 minutes and drain.
  2. 2Melt butter, fry garlic, onion and sausages for 3 minutes.
  3. 3Stir in gochujang, gochugaru and sugar and fry 1 minute.
  4. 4Add milk and cream, bring to a gentle simmer, add rice cakes and cook 6 minutes, stirring.
  5. 5Top with mozzarella and spring onion and cover until melted.
Serve it like this

Serve in a shallow pan with cheese melting on top, alongside fried snacks and pickled radish.

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Make it a meal

What goes with Rosé tteokbokki: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jumeokbap15 min
Bread or rice Methi thepla40 min
On the side Danmuji20 min
On the side Chicken mu15 min
A little snack Yachae twigim30 min
A little snack Gimmari40 min
To drink Boricha25 min
Something sweet Patbingsu20 min
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