This rosé tteokbokki is creamy, spicy, cheesy, and absolutely to die for. Compared to a traditional tteokbokki, this version is more mild because of the cream but the texture of the sauce is much better. That is why I always end up putting noodles in it as well.
Important ingredients and steps for rosé tteokbokki
Gochujang is a spicy fermented soy bean paste used is a lot of Korean dishes. It is extremely versatile to use and is often a main ingredient for broths and sauces. Here is the packaging and brand of the one I use:
These rice cakes are the star of the show here since tteokbokki literally means simmering rice cake. If you get frozen rice cakes, I would recommend thawing them in hot water for 10 minutes before adding to the pan. If the rice cakes you get are only refrigerated, then you can add them straight onto the pan and they will cook as the milk simmers. This is a picture of the ones I used:
Trust me when I say Korean fish cakes are an absolute must for this recipe. It adds so much flavor and texture to the dish. These fish cakes are brown in color and flat, almost like a sheet of cardboard but soft. This is a picture of what they look like and I like to cut them up into triangles.
Noodles for rosé tteokbokki?
Adding noodles is optional for this recipe, however, every time I make this, there is so much sauce to be used that I feel the need to add noodles. A lot of people like to use clear, thick glass noodles, but I just use noodles from instant ramen packets. Make sure the noodles are only about 60% cooked before adding them into the sauce because they will continue to cook. Also make sure to add the noodles towards the end so it doesn’t overcook.
Cheese for rosé tteokbokki?
I already know that some of you are thinking “why cheese?!” but you will thank me later. I added singles processed cheese and mozzarella cheese. If you think that is too much cheese, then I would recommend only adding the singles processed cheese and no the mozzarella. The flavors compliment the rosé sauce much better.
- 2 cups rice cakes (thawed)
- 5 cloves garlic
- 4 scallion whites
- 2 hot dogs
- 1 cup milk
- ½ cup heavy cream
- ¼ cup water
- 2 tbsp gochujang
- ½ tbsp Korean chili flakes (gochugaru)
- 2 sheets fish cake
- 1 tbsp soy sauce
- 1 slice singles cheese
- 1 handful shredded mozzarella
- 1 packet ramen noodles (optional)
- Prepare your rice cakes if frozen by thawing in hot water for 1 minutes. If your rice cakes are not frozen then you can skip this step.
- Finely chop garlic and scallion whites. Save the scallion greens to garnish later.
- Cut hot dogs into ½ inch slices and cut the fish cakes into triangles.
- In a pan over medium heat, add 1 tbsp of oil, then cook your garlic, scallion whites, and hot dogs for 2 minutes.
- Add milk, cream, water, gochujang, Korean red pepper flakes, rice cakes, fish cakes, and soy sauce. Mix then cover with a lid and bring it up to a simmer for 10 minutes.
- While it is simmering, I would cook my ramen noodles about 60% through.
- After 10 minutes, take off the lid and check for the correct consistency. If it is too thick, add more water, if its too watery, let it simmer uncovered until thickened. At this point you can also season with salt to taste.
- Add your ramen noodles into the pan along with the singles cheese and mozzarella. Cover the lid until the cheese melts and you're done!
- Garnish with chopped scallion greens.
If you enjoyed this recipe check out some more Korean inspired recipes here: