Rose Tteokbokki (Creamy Spicy Rice Cakes)
Aaron and Claire recipe - undefined
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 11 oz (320g) rice cakes for tteokbokki
- 2-3 strips uncooked bacon
- 8 mini sausages
- 1/2 tbsp neutral-tasting oil
- 1 cup (240ml) milk
- 1 cup (240ml) heavy cream
- 2 hard-boiled eggs (optional), to serve
- Kosher salt, to taste
- Sliced green onion, to garnish
- 2-3 fine gochugaru (or regular Korean chili pepper flakes)
- 1/2 tbsp Korean chili paste (gochujang)
- 2 tbsp sugar
- 1 tbsp Korean beef stock powder (dasida) (or chicken bouillon powder)
- 1/2 tbsp Korean curry powder (or 1/4 curry block)
- 1/4 tsp black pepper
- 3 tbsp water
Instructions
- 1
Cut the bacon into bite-sized pieces. Lightly score the mini sausages. (They will release all the flavor and make your tteokbokki sauce more flavorful.)
- 2
Make the seasoning paste: Combine all the seasoning paste ingredients in a small container and mix well.
- 3
Bring a pot of water to a boil. Once it starts boiling, add the rice cakes. Blanch for 2 minutes or until they just start to soften. Take them out and set aside.
- 4
Add 1/2 tablespoon of oil to a pan and heat it over medium-low. Once it’s heated, add the bacon and sausages. Cook for 2 minutes.
- 5
Add the seasoning paste. Saute for 30 seconds to 1 minute. Add the milk and heavy cream. Simmer, stirring occasionally, for 4 minutes.
- 6
Add the drained rice cakes and hard-boiled eggs (if using). Simmer, stirring occasionally, for another 5 to 6 minutes, or until the sauce thickens. Turn the heat off. Taste and add some salt to taste. Mix well. Garnish with sliced green onion. Serve it as is or enjoy with steak on the side.