Creamy and Spicy Rose Tteokbokki
Make Delivery-Style Rose Tteokbokki at Home!
I’ve fallen in love with rose tteokbokki! I had some leftover heavy cream, so I decided to try making it, and wow! It turned out incredibly delicious. The perfect balance of creamy and spicy, you absolutely must try this recipe!
Main Ingredients
- Tteok (rice cakes) 200g
- Fish cakes (square type) 100g
- Pasta (1 serving, optional)
- Onion 1/4
- Cabbage 50g
Rose Sauce Seasoning
- Gochujang (Korean chili paste) 1 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Soy sauce 2 Tbsp
- Oligodang (corn syrup) 1 Tbsp
- Chopped green onion 1 Tbsp
- Minced garlic 0.5 Tbsp
- Water 400ml
- Heavy cream 200ml
- Gochujang (Korean chili paste) 1 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Soy sauce 2 Tbsp
- Oligodang (corn syrup) 1 Tbsp
- Chopped green onion 1 Tbsp
- Minced garlic 0.5 Tbsp
- Water 400ml
- Heavy cream 200ml
Cooking Instructions
Step 1
First, rinse the tteok in cold water. To prevent them from sticking together, toss them with a tablespoon of olive oil or soy sauce. (Tip: If using rice cakes, briefly blanching them in hot water beforehand will make them even softer.)
Step 2
Slice the square fish cakes into bite-sized pieces, about 2cm wide. Feel free to prepare your vegetables as you like, but thinly slicing the onion and cutting the cabbage into larger pieces provides a nice texture. Personally, I find that using just onion, cabbage, and green onion results in a clean and delicious rose tteokbokki.
Step 3
Now, let’s make the rose sauce. In a pot, combine 350ml of water with 1 Tbsp gochujang, 1 Tbsp gochugaru, 2 Tbsp soy sauce, 1 Tbsp oligodang, 1 Tbsp chopped green onion, and 0.5 Tbsp minced garlic. Stir well to dissolve the ingredients. (Tip: Adding the gochugaru here beforehand allows its spicy flavor to infuse more deeply into the sauce.)
Step 4
Place the pot with the sauce mixture over medium heat and bring it to a boil. Once boiling, add the sliced onion and cabbage, and continue to simmer for about 2-3 minutes until the vegetables are slightly tender.
Step 5
Once the vegetables are somewhat cooked, add the prepared tteok to the pot. Cook over medium-low heat, stirring occasionally, until the tteok becomes soft and chewy.
Step 6
When the tteok is soft and begins to float to the surface, add the sliced fish cakes. (Tip: Adding fish cakes too early can cause them to break apart or become tough. It’s best to add them towards the end, once the tteok is nearly cooked.)
Step 7
If you’re using pasta, cook it separately while the tteokbokki is simmering. Cooked pasta pairs wonderfully with rose tteokbokki! Drain the cooked pasta well.
Step 8
Finally, pour in the 200ml of heavy cream and stir gently to combine all ingredients. Simmer for another moment until everything is well incorporated, and your delicious rose tteokbokki is ready! (Tip: Avoid boiling for too long after adding the cream to prevent the sauce from separating and to maintain its smooth consistency.)
