Quick & Easy Creamy Rose Tteokbokki
Rose Tteokbokki. Chewy bouncy rice cakes simmered in a delicious smoky spicy sweet cream sauce with bacon, fish cakes and cheese! A milder version of your usual Spicy Tteokbokki thanks to the cream sauce. Ready in just 30 minutes!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups Korean rice cakes
- 2 strips bacon (sliced into bite size pieces or sub with as many mini sausages you like)
- 1 cup fish cake (in sheet form, cut into bite size pieces)
- 1 stalk green onion (finely chopped)
- 3/4 tsp garlic (minced)
- 1 tbsp Gochujang (aka Korean red pepper paste (opt for mild version))
- 1/2 tsp Gochugaru (aka Korean red pepper flakes)
- 2 cups whole milk (or heavy cream (If you're dairy-free, use unflavored dairy-free milk))
- 1/2 tbsp sesame oil
- 1 tbsp regular soy sauce
- 1 cup Mozzarella Cheese (shredded)
- ½ cup Swiss cheese (shredded)
- 1 stalk green onion (finely chopped)
Instructions
- 1
In a large bowl, soak rice cakes in warm water for at least 5 minutes to help acclimate them. Strain and set aside.
- 2
Heat a non-stick pan on medium heat without oil. Fry your bacon until it’s halfway cooked. Add in green onions and garlic. Cook for 20 seconds or until green onions are fragrant.
- 3
Then pour in milk or heavy cream and add gochugaru, gochujang, sesame oil and soy sauce. Mix until the sauce becomes a rose colour.
- 4
Stir in fish cakes and rice cakes. Allow this to simmer on low-medium heat until the sauce becomes thick and creamy, stirring every now and then. Do not cover.
- 5
Once the sauce is thick and creamy and your rice cakes are squishy, top off with mozzarella and Swiss cheese. Garnish with green onions, optional. Enjoy!