Cheesy Rose Tteokbokki
Cheesy Rose Tteokbokki
Delicious & Creamy Cheesy Rose Tteokbokki Recipe (feat. Shinjeon Tteokbokki Style)
This is a cheesy rose tteokbokki made with the famous Shinjeon Tteokbokki recipe! It’s incredibly delicious, and even the sauce is wonderfully flavorful. Perfect for a comforting and satisfying meal.
Rose Tteokbokki Ingredients- 500g rice cakes (tteokbokki style)
- 4 sheets fish cakes
- 3 boiled eggs
- 1 portion udon noodles
- Sliced cheese (to taste)
- Mozzarella cheese (generous amount)
- Sesame seeds (for garnish)
Sauce Seasoning- 4 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 4 Tbsp sugar
- 2 Tbsp curry powder
- 2 Tbsp soy sauce
- 3 grinds black pepper
- 400ml milk
- 100ml water
- 4 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 4 Tbsp sugar
- 2 Tbsp curry powder
- 2 Tbsp soy sauce
- 3 grinds black pepper
- 400ml milk
- 100ml water
Cooking Instructions
Step 1
First, cut the 4 fish cakes into bite-sized pieces, about 2-3cm wide. You can also add cabbage or onion at this stage for extra sweetness and texture.
Step 2
To make the delicious rose sauce, combine 4 Tbsp gochujang, 2 Tbsp gochugaru, 4 Tbsp sugar, 2 Tbsp curry powder, 2 Tbsp soy sauce, and 3 grinds of black pepper in a bowl. Mix well until all the seasonings are evenly combined. (The curry powder adds a unique depth of flavor!)
Step 3
In a wide pot, pour in 400ml milk and 100ml water. Add all the prepared sauce mixture. (For an even creamier and richer taste, you can add a bit of heavy cream.)
Step 4
Bring the sauce to a simmer over medium heat, stirring constantly to prevent clumps. Once it starts to bubble, reduce the heat to medium-low and let it simmer gently until the sauce thickens and starts to pull away from the sides of the pot.
Step 5
When the sauce has reached your desired consistency, add the rice cakes and the cut fish cakes. Stir well to coat everything evenly with the sauce. Continue to cook for about 3-5 minutes until the rice cakes are soft and the fish cakes have absorbed the flavor.
Step 6
Once the tteokbokki and fish cakes are well-coated with the sauce, add the 3 boiled eggs. Gently break them up with chopsticks, allowing them to mix naturally with the sauce.
Step 7
When the sauce becomes even thicker and reaches your preferred richness, add 2 slices of sliced cheese. The amount of cheese can be adjusted to your liking. Stir until the cheese is fully melted and well combined with the sauce.
Step 8
After the cheese is completely incorporated, add the udon noodles. Mix them in with the rice cakes and fish cakes, and cook for another 1-2 minutes until the udon is heated through.
Step 9
Transfer the finished cheesy rose tteokbokki to a serving bowl. Generously sprinkle mozzarella cheese on top and finish with a dusting of sesame seeds for a visually appealing and delicious final touch. Enjoy your meal!
