Creamy Rose Tteokbokki: A Kid-Friendly Recipe
Creamy Rose Tteokbokki: A Kid-Friendly Recipe
Making Delicious and Creamy Rose Tteokbokki
Traditional tteokbokki can be quite spicy, making it difficult for children to enjoy. This recipe addresses that by incorporating a generous amount of cream sauce, resulting in a rich and delicious rose tteokbokki. It’s a delightful dish that balances mild spice with a creamy, savory flavor, perfect for the whole family.
Tteokbokki Ingredients- Noodle-shaped rice cakes (Tteokbokki tteok) for 4 servings (you can substitute with your preferred type of rice cake)
- Cream sauce, generously (store-bought or homemade)
- Scallions, a small amount (for garnish, optional)
- 2 Hard-boiled eggs (for garnish and serving)
- 1 Cube of vegetable or chicken stock (or use dashi broth)
- 90ml Water
- 10 Sausages (Vienna sausages, ham, or your choice)
Special Rose Tteokbokki Sauce- Gochujang (Korean chili paste) 2 Tbsp (adjust for spice preference)
- Gochugaru (Korean chili flakes) 1 Tbsp (for color and mild heat)
- Corn syrup or rice syrup 1 Tbsp (for shine and sweetness)
- Sugar 2 Tbsp (adjust for sweetness)
- Plum extract (Maesil-cheong) a little (for enhanced umami and flavor)
- Gochujang (Korean chili paste) 2 Tbsp (adjust for spice preference)
- Gochugaru (Korean chili flakes) 1 Tbsp (for color and mild heat)
- Corn syrup or rice syrup 1 Tbsp (for shine and sweetness)
- Sugar 2 Tbsp (adjust for sweetness)
- Plum extract (Maesil-cheong) a little (for enhanced umami and flavor)
Cooking Instructions
Step 1
Let’s begin making a creamy and delicious Rose Tteokbokki that the whole family can enjoy, with less spiciness and more richness.
Step 2
First, in a pot, add 90ml of water and 1 cube of stock. Bring it to a boil over high heat, then reduce to medium heat and let the broth simmer until the stock flavor is well infused. (If you don’t have stock cubes, you can use anchovy-kelp broth or store-bought broth).
Step 3
While the broth is simmering, prepare the special Rose Tteokbokki sauce by combining 2 Tbsp gochujang, 1 Tbsp gochugaru, 1 Tbsp corn syrup, 2 Tbsp sugar, and a little plum extract in a bowl. Stir until all the sauce ingredients are evenly mixed. Next, add the prepared sauce to the simmering broth and stir well to dissolve. Cook, stirring to prevent lumps. Once the sauce is somewhat dissolved, add a generous amount of rice cakes (noodle-shaped tteok). It’s important to stir occasionally to prevent the rice cakes from sticking together.
Step 4
When the rice cakes start to soften and cook, add a good amount of cream sauce. You can adjust the quantity of cream sauce to your liking. Stir slowly over low heat to blend the cream sauce with the tteokbokki sauce until well combined. If the sauce becomes too thick, you can add a little water or milk to reach your desired consistency. Continue to simmer until it achieves a creamy texture.
Step 5
Finally, add the sliced sausages and the pre-boiled eggs. Simmer for a little longer until everything is well incorporated into the rose sauce. Gently mix to ensure the sausages and eggs are coated with the creamy rose sauce. You can sprinkle some parsley flakes on top for extra flavor and visual appeal, if desired.
Step 6
Your creamy and delicious Rose Tteokbokki is ready! It’s best enjoyed hot. This dish is perfect as a snack for kids or as a savory treat for adults.
