I could eat Tteokbokki (Korean Rice Cakes) every day. However, I might not feel like having super spicy food all the time. That’s when I opt for Rose Tteokbokki! This milder version of the classic Korean rice cake dish gets its signature pink sauce from adding cream to a gochujang-based sauce. Mini cocktail sausages and bacon add a hint of smokiness to the dish – Creamy perfection!
What kind of rice cakes should I use?
For my version of Rose Ttteokbokki, I used frozen rice cakes. While fresh rice cakes are usually better in quality and taste, I love the convenience of frozen rice cakes and always have a pack in my freezer! If you use frozen rice cakes for this recipe, make sure to soak them in cold water for 10-20 minutes before adding them to your Tteokbokki sauce.
What kind of rice cakes you use, however, depends on your personal preference. If you have access to different kinds of rice cakes, I recommend opting for rice cakes filled with cheese (치즈떡), as they compliment the creamy sauce of Rose Tteokbokki nicely.
Which ingredients can I add?
Additionally to the ingredients I listed in my recipe, there are tons of other toppings that you can add to your Rose Tteokbokki. Here are a few of my recommendations:
- Broccoli (Goes wonderfully well with the cream sauce)
- Eggs (Just like in the original version, eggs are a perfect addition to Rose Tteokbokki)
- Parmesan cheese (for garnish)
- Button Mushrooms (Gives the dish a “western” touch)
- Shrimp (Seafood + cream sauce = a match made in heaven)
- Chinese-style Wide vermicelli noodles (넓은 당면)
Any questions?
If you have any questions about making Rose Tteokbokki, feel free to contact me on Instagram!
Did you recreate my Rose Tteokbokki recipe? Don’t forget to tag me in your post or story when you share your pictures. Can’t wait to see your Tteokbokki!
Rose Tteokbokki
Ingredients
- 500 g rice cakes (frozen or fresh)
- spring onions
- 1 onion
- 2 strips bacon
- 5-6 cocktail sausages
- 2 sheets fish cake
- 1 handful shredded cheese
- 1 tbsp cooking oil
Rose Tteokbokki Sauce
- 1 cup cream
- 1/2 cup milk
- 2 cloves garlic
- 1-2 tbsp chili paste (gochujang)
- 1 tbsp honey
- 2 tbsp soy sauce
- black pepper (few shakes)
Instructions
- Cut spring onions and onions into thin stripes. Cut bacon into bite-sized pieces.
- Blanch the fish cake sheets in boiling water for 1-2 minutes. After cooling down, cut fish cakes into triangular pieces.
- In a medium-sized skillet, heat up one tbsp of cooking oil. Add two cloves of minced garlic, onions, bacon, and sausages. Stir-fry until onions turn translucent.
- Add cream and milk and bring everything to a boil. Add 1-2 tbsp of Gochujang (depending on how spicy you want your Tteokbokki to be), 2 tbsp of soy sauce, and 1 tbsp of honey.
- Add rice cakes and fish cakes and simmer over medium heat for 4-5 minutes or until the rice cakes turn soft.
- Add cheese and spring onions and stir-fry for 1-2 minutes. Garnish with spring onions or a few shavings of parmesan cheese.