Rosé Tteokbokki
A simple way to make the creamiest tteokbokki you will ever have.
Ingredients
- 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)
Instructions
- 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.