Tteokbokki is a popular Korean dish and people have been enjoying the dish for generations. The dish features chewy rice cakes, also known as ‘Tteok’, cooked in a spicy and savoury sauce. It’s a comfort food in Korea, which people enjoy as street food or as a snack with friends and family. In addition, this recipe uses Gochujang, a Korean chilli paste, as the main flavour component. There are also many variations of the dish that use different ingredients and flavours. Rose Tteokbokki incorporates the floral flavours of rose petals.
Rose Tteokbokki is a beautiful twist on the classic recipe because it not only adds a unique flavour profile but also a touch of elegance to the dish. It’s perfect for those who want to try something new and exciting. Yet still comforting and familiar.
Making Rose Tteokbokki at home is simple. And once you try it, you’ll be hooked on this delicious and beautiful dish. So, let’s get started on the recipe. Learn how to make Rose Tteokbokki that will impress your taste buds and your guests!
What Is Rose Tteokbokki?
Rose Tteokbokki is a variation of the traditional Korean dish Tteokbokki. The word “Tteokbokki” refers to chewy rice cakes made with a Korean chilli paste. In the case of Rose Tteokbokki, people add rose petals to the sauce to give it a unique and delicate floral flavour.
To make Rose Tteokbokki, first boil the rice cakes until they are soft and chewy. And then add them to a sauce made from a combination of gochujang, garlic, and other ingredients. Add the rose petals towards the end of the cooking process. It infuses the sauce with its fragrant flavour.
The result is a beautiful and delicious dish. It combines the spiciness and chewiness of traditional Tteokbokki with the delicate and sweet flavour of rose petals. It’s a dish that is sure to impress anyone who tries it and is perfect for those who want to try something new and unique.
Why This Recipe Works
This recipe for Rose Tteokbokki works for several reasons:
- The use of rose petals adds a unique and delicate flavour to the dish. This ingredient gives a beautiful twist to the classic Tteokbokki recipe. It makes it more interesting and appealing to those who enjoy exploring new flavours.
- The sauce is well-balanced with the right amount of spice, sweetness, and umami flavours. The gochujang, soy sauce, and sugar create a flavorful base for the sauce. While the garlic and other seasonings add depth to the dish.
- The cooked rice cakes give a chewy and satisfying texture. Boiling the rice cakes before adding them to the sauce helps to ensure that they are soft and tender.
- In addition, this recipe is simple and easy to follow. It makes it accessible to both experienced and novice cooks. It doesn’t need any fancy equipment or hard-to-find ingredients. It makes it an excellent option for anyone who wants to try making Korean cuisine at home.
- Rose Tteokbokki is a stunning dish that is sure to impress your guests. The beautiful pink hue of the rose petals in the sauce gives the dish a unique and elegant appearance. It makes it a perfect option for special occasions or dinner parties.
Ingredients Required to Make Rose Tteokbokki
- 2 strips of Bacon: This ingredient adds a smoky and savoury flavour to the dish. Sliced into bite-size pieces. It provides a delicious contrast in texture to the chewy rice cakes.
- 2 cups Korean rice cakes: These are chewy rice cakes made from short-grain rice flour. They are a staple in Korean cuisine. They are usually cylindrical or oval-shaped and have a slightly sweet flavour. When cooked, they become soft and chewy. It makes them the perfect ingredient for Tteokbokki dishes.
- 1 cup Fish cake: Fish cake is a common ingredient in Korean cuisine. It contains groundfish and other ingredients. In sheet form, it can be cut into bite-size pieces and adds a slightly sweet and savoury flavour to the dish.
- ¾ teaspoon Garlic: Minced garlic adds a pungent and slightly sweet flavour to the dish. It is an essential ingredient in Korean cuisine and provides depth to the dish.
- 1 stalk Green onion: This ingredient adds a fresh and mild onion flavour to the dish. It helps to balance out the richness of the cheese and bacon. It helps to garnish and add a pop of colour to the dish.
- ½ teaspoon Gochugaru: This is a Korean chilli powder which contains dried red chilli peppers. It adds a spicy and smoky flavour to the dish and people use it in combination with Gochujang.
- 1 tablespoon Gochujang: This is a Korean chilli paste having red chilli peppers, rice, and salt in it. It provides a spicy and savoury flavour to the dish and is an essential ingredient in many Korean dishes.
- 2 cups Milk: The milk provides a creamy and slightly sweet flavour to the dish.
- 1 tablespoon Soy sauce: It adds a salty and Umami flavour to the dish. It’s essential to use regular soy sauce, not light or dark, to achieve the right balance of flavour.
- ½ tablespoon Sesame oil: This oil adds a nutty and slightly sweet flavour to the dish. People use it in Korean cuisine and provides depth to the sauce.
- 1 cup shredded Mozzarella cheese: This cheese adds a stretchy and mild flavour to the dish. It pairs well with the fish cake and bacon, making the dish rich and comforting.
- ½ cup Swiss cheese: This cheese adds a nutty and slightly sweet flavour to the dish. It melts well and provides a creamy texture to the sauce.
Tools Required to Make Rose Tteokbokki
To make Rose Tteokbokki, you will need the following tools:
- Large Pot: You will need a large pot to cook the rice cakes, bacon, and fish cake. A pot that is at least 5 quarts in size should be enough.
- Wooden Spoon: A wooden spoon is ideal for stirring the sauce and rice cakes. Because it won’t scratch the pot or damage the rice cakes.
- Knife: You will need a sharp knife to cut the bacon, fish cake, and green onion into bite-size pieces.
- Cutting Board: A cutting board is essential for preparing the ingredients before cooking. Choose a board that is large enough to accommodate all the ingredients and is easy to clean.
- Measuring Cups and Spoons: Measuring the ingredients is crucial to success. Use measuring cups and spoons to ensure that you use the right amount of each ingredient.
- Grater: A grater is needed to shred the Mozzarella and Swiss cheese. Choose a fine grater for a smooth and creamy cheese sauce.
- Serving Dish: You will need a large serving dish to present the Rose Tteokbokki. Choose a dish that is deep enough to hold the sauce and rice cakes. It is large enough to accommodate all the ingredients.
- Kitchen Scissors: Scissors can be useful for cutting the fish cake into pieces.
Rose Tteokbokki Recipe
Our Rose Tteokbokki gives a unique and delightful twist to the authentic, spicy Korean Tteokbokki. Our recipe includes an indulgent creamy and mildly spicy flavoured sauce that you instantly fall in love with!
Servings: 2 Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Course: Snack, Appetizer, Main Course Cuisine: Korean Calories: 792 kcal
Firstly, on medium heat, cook the bacon in a non-stick cooking pan without using oil until it’s cooked. Introduce garlic and green onions. Cook for 20 seconds or until the green onions release their fragrance.
Next, add milk, Gochujang, Gochugaru, soy sauce and sesame oil to the pan. Mix well until the sauce turns rose in colour.
Add in the rice cakes and fish cakes. Let the mixture simmer over low-medium heat. Continue to simmer till the sauce is thick and creamy. Stir every few minutes. Don’t cover the pan.
Finally, when the sauce becomes thick, and the rice cakes become soft, add the Swiss cheese and shredded mozzarella. Sprinkle green onions on top to garnish. Enjoy your delicious Rose Tteokbokki!
Rose Tteokbokki: Nutritional Information
Calories: 792 kcal
Fat: 35 g
Protein: 53 g
Polyunsaturated Fat: 3 g
Cholesterol: 154 mg
Sodium: 1085 mg
Monosaturated Fat: 10 g
Potassium: 822 mg
Carbohydrates: 18 g
Saturated Fat: 18 g
Calcium: 795 mg
Fiber: 1 g
Vitamin A: 1222 IU
Sugar: 14 g
Vitamin C: 3 mg
Iron: 2 mg
Tips To Make The Best Rose Tteokbokki
- Use fresh and high-quality ingredients for the best results.
- Rinse the rice cakes under cold water before cooking to remove any excess starch.
- Cut the bacon, fish cake, and green onion into bite-sized pieces to ensure even cooking.
- Don’t skip the step of cooking the bacon and green onion before adding the other ingredients. It enhances the flavour of the dish.
- In addition, use a non-stick pan to prevent the rice cakes from sticking to the bottom.
- Stir the ingredients while simmering to prevent burning and ensure even cooking.
- Don’t cover the pan while cooking to avoid overcooking the rice cakes. Keep the sauce from becoming too watery.
- Adjust the amount of Gochujang and Gochugaru to your preferred level of spiciness.
- Use whole milk for a creamier sauce.
- Finally, top off with cheese only when the sauce has thickened and the rice cakes are cooked. It’s to prevent the cheese from clumping together.
Storing & Freezing
You can best enjoy Rose Tteokbokki immediately after cooking. But if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
In addition, to reheat, place the Tteokbokki in a pan over low heat. And add a splash of milk or water to loosen the sauce, stirring until heated through.
Unfortunately, Rose Tteokbokki doesn’t freeze well due to the rice cakes and cheese. The rice cakes will become hard and rubbery. And the cheese will become grainy and separate when thawed. It’s best to only make as much as you need and enjoy it fresh.
FAQs
What Is Rose Tteokbokki Made Of?
Rose Tteokbokki is a Korean dish. One can make it with chewy cylindrical-shaped rice cakes, and a creamy, spicy sauce. Sauce has Gochujang, Gochugaru, soy sauce, and whole milk. The dish finishes with shredded mozzarella and Swiss cheese. It gives it a creamy and cheesy finish.
The dish gets its name from the pinkish hue of the sauce. It comes from the combination of the red pepper paste and milk. Green onions are also used for flavour and garnish. Lastly, Rose Tteokbokki is a popular variation of the traditional Tteokbokki. It is a classic Korean street food dish.
Why Is It Called Rosé Tteokbokki?
Everyone calls this dish Rose Tteokbokki because of its pinkish or rosy colour. The sauce of the dish is a mix of spicy Gochujang, Gochugaru, garlic, sesame oil, soy sauce, and whole milk.
The milk adds a creamy texture and a light colour to the sauce. When combined with the red pepper paste, gives the dish its signature pinkish hue. The name “Rose Tteokbokki” is not only descriptive but also makes the dish more appealing to those who love unique and colourful dishes.
What Is Rose Flavor In Korean?
In Korean cuisine, there is no particular flavour associated with “rose”. But, the word “rose” can translate to “Jangmi” (장미) in Korean.
Some Korean dishes, for example, rice cakes, teas, and desserts, may be infused with rose petals. It adds a floral fragrance and a delicate taste to the dish. But, in the case of Rose Tteokbokki, the “rose” refers to the pinkish colour of the dish. It is the combination of the red pepper paste and the milk used in the sauce.
How Spicy Is Tteokbokki?
The level of spiciness in Tteokbokki can vary depending on the recipe. In general, Tteokbokki is a spicy dish as it’s made with gochujang, known for its spiciness. But, you can adjust the spiciness level by the amount of Gochujang and Gochugaru used in the recipe.
In the case of Rose Tteokbokki, the recipe calls for mild gochujang. It is less spicy than the regular variety, and only half a teaspoon of Gochugaru. The creamy sauce having milk and cheese helps to mellow out the spiciness. It makes it a more approachable dish for those who are not accustomed to very spicy food.
What Does Rosee Sauce Taste Like?
The Rose sauce in Rose Tteokbokki has a unique flavour profile that is both spicy and creamy. The sauce with a mix of mild Gochujang, Gochugaru, garlic, sesame oil, soy sauce, and whole milk.
The milk gives the sauce a creamy texture and a slightly sweet taste. It balances out the spiciness of the red pepper paste and flakes. The mix of these ingredients creates a complex and savoury flavour that is both rich and indulgent. The cheese in the recipe also adds a salty and nutty flavour to the sauce. It complements the spiciness and creaminess of the dish.
What Does Rose Mean In Korea?
In Korean, the word “Rose” does not have a specific meaning. It is the English word for the flower “rose” transliterated into Korean characters. But, in the context of Rose Tteokbokki, “Rose” is a descriptive term to refer to the pinkish-red colour. It’s like the colour of a rose flower.
In Conclusion
Rose Tteokbokki is a delicious take on the traditional Korean dish of Tteokbokki. The creamy and spicy Rose sauce, mix with the chewy rice cakes and savoury fish cakes. It creates a flavour explosion in every bite. The addition of bacon, cheese, and green onions adds extra depth and richness to the dish. It makes it even more indulgent and satisfying.
The recipe for Rose Tteokbokki may seem intimidating at first. But, it is actually quite simple to make with a few key ingredients and some basic kitchen tools. By following the step-by-step instructions and using the suggested tips and tricks, you can create a beautiful dish that will impress your family and friends.
In addition, one of the great things about Rose Tteokbokki is that it is versatile. You can customize the dish to suit your taste preferences. If you prefer a spicier dish, you can add more Gochujang or Gochugaru to the sauce. If you are dairy-free, you can substitute whole milk with unflavored dairy-free milk. The possibilities are endless!
Finally, Rose Tteokbokki is a fun and exciting way to experience the flavours of Korean cuisine in a new and innovative way. If you are a Tteokbokki enthusiast or a curious foodie looking to try something new then this recipe is sure to delight your taste buds and leave you craving more.
So why not give it a try and discover the magic of Rose Tteokbokki for yourself?
Rose Tteokbokki: Step-By-Step Recipe
Ingredients
- 2 strips of bacon
- 2 cups Korean rice cakes
- 1 cup Fish cake
- ¾ tsp Garlic
- 1 stalk Green onion
- ½ tsp Gochugaru
- 1 tbsp Gochujang
- 2 cups Milk
- 1 tbsp Soy sauce
- ½ tbsp Sesame oil
- 1 cup Mozzarella cheese shredded
- ½ cup Swiss cheese
Instructions
- Firstly, on medium heat, cook the bacon in a non-stick cooking pan without using oil until it's cooked. Introduce garlic and green onions. Cook for 20 seconds or until the green onions release their fragrance.
- Next, add milk, Gochujang, Gochugaru, soy sauce and sesame oil to the pan. Mix well until the sauce turns rose in colour.
- Add in the rice cakes and fish cakes. Let the mixture simmer over low-medium heat. Continue to simmer till the sauce is thick and creamy. Stir every few minutes. Don’t cover the pan.
- Finally, when the sauce becomes thick, and the rice cakes become soft, add the Swiss cheese and shredded mozzarella. Sprinkle green onions on top to garnish. Enjoy your delicious Rose Tteokbokki!
Notes
- Use fresh and high-quality ingredients for the best results.
- Rinse the rice cakes under cold water before cooking to remove any excess starch.
- Cut the bacon, fish cake, and green onion into bite-sized pieces to ensure even cooking.
- Don't skip the step of cooking the bacon and green onion before adding the other ingredients. It enhances the flavour of the dish.
- In addition, use a non-stick pan to prevent the rice cakes from sticking to the bottom.
- Stir the ingredients while simmering to prevent burning and ensure even cooking.
- Don't cover the pan while cooking to avoid overcooking the rice cakes. Keep the sauce from becoming too watery.
- Adjust the amount of Gochujang and Gochugaru to your preferred level of spiciness.
- Use whole milk for a creamier sauce.
- Finally, top off with cheese only when the sauce has thickened and the rice cakes are cooked. It's to prevent the cheese from clumping together.
