Rose Tteokbokki Recipe
This easy rose tteokbokki recipe turns classic Korean rice cakes into a rich, café-style dish with a creamy gochujang sauce and stretchy mozzarella cheese. Perfect for weeknight dinners or cozy snacks, it blends gentle spice with velvety cream for a comforting twist on traditional tteokbokki. Ready in just 15 minutes, this fusion favorite is a must-try for anyone who loves Korean street food or quick, cheesy comfort meals.
Ingredients
- 1 lbkorean rice cakes (tteok), soaked if refrigerated/frozen (aka 450g)
- ½ cupkorean fish cakes (sliced (optional))
- 3garlic cloves (minced)
- 1stalks green onion (chopped (for garnish))
- 2 tbspgochujang
- ½ tbspgochugaru (optional)
- 1 tbspsoy sauce
- 1 tbspsugar
- 1 cupmilk
- ½ cupheavy cream
- 1 cupshredded mozzarella cheese
- chopped green onion
Directions
- 1
Soak rice cakes for 10–30 minutes, then drain. (This is optional, however highly recommended if you want the texture of the rice cakes to be soft)
- 2
In a nonstick pan, sauté garlic in a splash of oil for 1–2 minutes.
- 3
Add gochujang, gochugaru, soy sauce, and sugar. Mix well. Pour in milk and cream, stirring until rosy.
- 4
Add rice cakes and fish cakes. Simmer over medium-low for 6–8 minutes, stirring, until soft and thickened. Add water if needed.
- 5
Reduce heat, top with mozzarella, and cover for 1–2 minutes until melted.
- 6
Garnish with green onions and serve warm.