Name: Rose Tteokbokki with Cream and Gochujang
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 500 g Korean Rice Cakes (Tteok); 1 cup Heavy Cream; 0.5 cup Whole Milk; 2 tbsp Gochujang (Korean Red Chili Paste); 1 tbsp Gochugaru (Korean Red Chili Flakes); 3 pieces Bacon strips, chopped; 8 pieces Mini Sausages; 0.5 cup Onion, finely diced; 1 tbsp Minced Garlic; 1 tbsp Sugar; 2 stalks Green Onions, chopped

"This Rose Tteokbokki is a luxurious twist on the classic Korean street food, blending the bold spice of Gochujang with velvety heavy cream. Perfectly chewy rice cakes are bathed in a rich, orange-hued sauce that strikes the ultimate balance between heat and comfort."

1 Ingredients

Qty	Item
500 g 500 g	Korean Rice Cakes (Tteok)
1 cup 240 ml	Heavy Cream
0.5 cup 120 ml	Whole Milk
2 tbsp 30 g	Gochujang (Korean Red Chili Paste)
1 tbsp 8 g	Gochugaru (Korean Red Chili Flakes)
3 pieces 3 pieces	Bacon strips, chopped
8 pieces 8 pieces	Mini Sausages
0.5 cup 75 g	Onion, finely diced
1 tbsp 15 g	Minced Garlic
1 tbsp 12 g	Sugar
2 stalks 2 stalks	Green Onions, chopped

2 Instructions

Soak the rice cakes in a bowl of cold water for about 15-20 minutes to soften them, then drain.

In a large skillet or wok, cook the chopped bacon over medium heat until the fat renders and it begins to crisp.

Add the diced onions and minced garlic to the skillet, sautéing until the onions are translucent and fragrant.

Add the mini sausages and cook for 2 minutes until they slightly brown.

Pour in the heavy cream and milk, then add the gochujang, gochugaru, and sugar. Stir constantly until the paste is fully dissolved and the sauce is a consistent pinkish-orange color.

Add the drained rice cakes to the sauce. Simmer over medium-low heat for 8-10 minutes, stirring occasionally to prevent the rice cakes from sticking to the bottom.

Continue cooking until the sauce thickens to your desired consistency and the rice cakes are soft and chewy.

Garnish with fresh green onions and serve hot.

·
If the sauce becomes too thick, add a splash more milk to thin it out.
·
For extra richness, stir in a handful of shredded mozzarella or a slice of American cheese at the very end.
·
Make sure to stir the bottom of the pan frequently, as rice cakes release starch that can cause sticking and burning.
·
Add sliced fish cakes or boiled eggs for a more traditional street food experience.

? Frequently Asked Questions

Can I make this dish vegetarian?

Yes! Simply omit the bacon and sausages, and substitute with mushrooms or fried tofu for texture.

How do I store leftovers?

Store in an airtight container in the fridge for up to 2 days. Reheat on the stove with a splash of milk to bring back the creaminess.

Is Rose Tteokbokki very spicy?

It is milder than original Tteokbokki because the cream and milk neutralize the heat. You can further reduce the Gochugaru for a milder version.

What kind of rice cakes should I use?

The cylindrical 'garae-tteok' type is traditional, but 'sliced' rice cakes (used for soup) also work well for Rose Tteokbokki.

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