Korean Rose Tteokbokki

An authentic yet accessible recipe for Korean Rose Tteokbokki, merging spicy gochujang flavor with smooth heavy cream.

Level Medium Prep 15 min Cook 15 min Servings 3 Score 4.9/10

Ready in

30 min

Makes 3 servings

Prep 15m

Cook 15m

Level Medium

About this recipe

An authentic yet accessible recipe for Korean Rose Tteokbokki, merging spicy gochujang flavor with smooth heavy cream.

A trendy Korean comfort food that balances fiery gochujang spice with velvety rich cream.

If using frozen rice cakes, soak them in warm water for 10-15 minutes and drain.
In a shallow pan or wok, combine the anchovy broth (or water), gochujang, gochugaru, soy sauce, sugar, and minced garlic. Bring to a simmer.
Add the rice cakes to the sauce mixture and cook for about 5 minutes over medium heat until they begin to soften.
Add the sliced fish cakes and continue to cook, stirring occasionally so the sauce thickens.
Pour in the heavy cream and milk, stirring well to create a smooth, creamy pink rose sauce. Simmer for another 3-4 minutes until the sauce coats the back of a spoon.
Stir in optional parmesan cheese if desired, garnish with chopped green onions, and serve immediately.

Calories 410

Protein 11g

Carbs 68g

Fat 11g

Fiber 3g

Sugar 9g

Sodium 850mg

Serving Size 1 serving

Prep 15 min

Cook 15 min

Total 30 min

Overall 9.4 /10

Expert 4.9 95% conf.

Reviewed by FindEdition Kitchen

An exceptionally creamy, savory, and popular twist on traditional spicy tteokbokki.

A trendy Korean comfort food that balances fiery gochujang spice with velvety rich cream.

Summary

An authentic yet accessible recipe for Korean Rose Tteokbokki, merging spicy gochujang flavor with smooth heavy cream.

Do not overcook the rice cakes or they will become overly mushy
Add a slice of cheddar cheese at the end for an even richer, creamier texture
Adjust the thickness of the sauce with extra splashes of milk if it reduces too fast