Creamy and Flavorful Rosé Tteokbokki
Creamy and Flavorful Rosé Tteokbokki
Making the Ultimate Rosé Tteokbokki Using Chef Ryu Soo-young’s Recipe from ‘Shik Re-pal 2-an’
Here’s a Rosé Tteokbokki recipe inspired by Chef Ryu Soo-young’s secret method from ‘Shik Re-pal 2-an’, easy to make at home. The delightful combination of smooth rosé sauce and chewy rice cakes is perfect for a late-night snack!
Basic Ingredients- 500ml water
- 350g tteokbokki rice cakes (about 2 cups)
- 3 sheets of fish cake
- 2 stalks of green onion
- 4 cloves garlic, minced (about 1 Tbsp)
- 1 Tbsp olive oil
Rosé Sauce Seasoning- 1.5 Tbsp sugar
- 4 Tbsp gochujang (Korean chili paste)
- 150ml heavy cream (or a mix of whipping cream and milk)
For Cooking the Rice Cakes- 1 Tbsp salt
- 1 Tbsp sugar
- 400ml water
- 1.5 Tbsp sugar
- 4 Tbsp gochujang (Korean chili paste)
- 150ml heavy cream (or a mix of whipping cream and milk)
For Cooking the Rice Cakes- 1 Tbsp salt
- 1 Tbsp sugar
- 400ml water
Cooking Instructions
Step 1
Prepare the Rice Cakes: In a pot, combine 400ml of water with 1 Tbsp of salt and 1 Tbsp of sugar. Heat over very low heat, ensuring the water does not boil. Add the rice cakes and let them simmer gently. This gentle cooking method is key to achieving a delicious texture. Cook for about 5-7 minutes until the rice cakes are soft and pliable.
Step 2
Prepare the Aromatics and Fish Cakes: Slice the green onions diagonally. Cut the fish cakes into bite-sized pieces, about 2x3cm. Have your minced garlic ready.
Step 3
Heat a wide pan over medium-low heat and add 1 Tbsp of olive oil. Add the sliced green onions and sauté until they release their fragrance. Then, add the minced garlic and stir-fry together until fragrant.
Step 4
Once the green onions and garlic are aromatic, add 4 Tbsp of gochujang. Stir-fry over low heat for about 1 minute. This step mellows the intensity of the gochujang and brings out its savory depth. It significantly enhances the overall flavor of the sauce.
Step 5
After stir-frying the gochujang, add the prepared fish cakes. Sauté for another minute, allowing the fish cakes to absorb the gochujang seasoning.
Step 6
Pour in 500ml of water and bring to a boil over high heat. Prepare the rice cakes: Gently rinse the pre-cooked rice cakes under cold water. This prevents them from sticking together and helps maintain their chewy texture.
Step 7
Once the water is boiling rapidly, add the rinsed rice cakes. Cook for about 3-5 minutes, or until the rice cakes are soft and the sauce has thickened to your desired consistency.
Step 8
When the rice cakes and fish cakes are cooked and the sauce has reduced slightly, slowly pour in 150ml of heavy cream. It’s best not to overcook after adding the cream.
Step 9
Reduce the heat to low after adding the cream. Gently stir for another 1-2 minutes, allowing the sauce to coat the rice cakes and fish cakes evenly and thicken slightly. Your delicious Rosé Tteokbokki is now complete!
Step 10
Serve the finished Rosé Tteokbokki in a bowl. For an extra touch, garnish with a sprinkle of parsley flakes or cheese. It’s ready to be enjoyed – doesn’t it look delicious?
