Rose Tteokbokki: Step-By-Step 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!
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.