Rosé tteokbokki (로제 떡볶이)
A creamy, Italian-inspired variation on the popular spicy Korean street food, rosé tteokbokki is a recent phenomenon in Korea. The first time I even heard about it was when one of you asked: "Maangchi, do you have a recipe for rosé tteokbokki?" Now I do!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon gochu-garu
- 1 teaspoon soy sauce
- 2 tablespoons sugar
- 1 cup whole milk
- ½ cup heavy cream
- ½ cup water
- 1 cup shredded mozzarella cheese
- 1 green onion, chopped
- 2 hard boiled eggs, shelled
- 2 tablespoons gochujang
Instructions
- 1
Combine gochujang, gochu-garu, soy sauce, sugar, milk, heavy cream, and the water in a bowl. Mix well until it has no lumps and becomes orange color. Set it aside.
- 2
Drain the rice cakes. Heat up a thick bottomed pan over medium heat. Add bacon and stir for about 5 minutes until crispy and it turns golden brown. Turn off the pan and pour out the excess fat from the bacon into a small ball. Discard the fat. Turn the heat on to medium-high. Add the garlic and onion to the bacon and stir for 1 minute. Add the sausage and the rice cake, stirring with a wooden spoon for a minute, until the sausage splits a little along the slits. Add the rice cake and 1 cup water and stir. Cover and cook for 5 minutes until the rice cake gets tender. Open and add the sauce, mixing well with the wooden spoon. Cook another 5 minutes, stirring occasionally. Add mozzarella cheese and stir to melt.
- 3
Stir and ladle some of the tteokbokki, egg, and broth into bowls. Sprinkle some chopped green onion over top and serve right away.