Homemade Creamy Shinjeon-Style Rosé Tteokbokki
Even Tastier Than the Original! Creamy Rosé Tteokbokki Recipe
Experience the magical, thick sauce that perfectly coats chewy rice cakes. This homemade Rosé Tteokbokki offers a rich and addictive flavor that’s sure to become a new favorite. Perfect for a treat, snack, or even a light meal!
Main Ingredients
- 350g Tteokbokki rice cakes (If using soft, fresh rice cakes, you can skip the blanching step.)
Golden Rosé Sauce
- 300g Heavy cream (Milk or sliced cheese can be used as substitutes, but may affect richness.)
- 2 Tbsp Gochugaru (Korean chili powder, fine grind) (Adjust to your spice preference)
- 2 Tbsp Sugar (Adjust to your sweetness preference)
- 2 Tbsp Curry powder (Adds a unique depth of flavor)
- 1.5 Tbsp Black pepper (Ground, adjust to taste)
- 100ml Water (For adjusting sauce consistency)
- 200g Store-bought Tomato sauce (Spaghetti sauce can be used as an alternative)
- 300g Heavy cream (Milk or sliced cheese can be used as substitutes, but may affect richness.)
- 2 Tbsp Gochugaru (Korean chili powder, fine grind) (Adjust to your spice preference)
- 2 Tbsp Sugar (Adjust to your sweetness preference)
- 2 Tbsp Curry powder (Adds a unique depth of flavor)
- 1.5 Tbsp Black pepper (Ground, adjust to taste)
- 100ml Water (For adjusting sauce consistency)
- 200g Store-bought Tomato sauce (Spaghetti sauce can be used as an alternative)
Cooking Instructions
Step 1
Rinse the tteokbokki rice cakes under cold water and drain. If you are using firm or refrigerated rice cakes, blanch them in boiling water for 1-2 minutes until softened. Be careful not to overcook, as they can become mushy.
Step 2
Heat a non-stick pan over medium-low heat with a little cooking oil. Add the tomato sauce and stir as it heats up. Once the sauce begins to simmer gently, add the gochugaru and whisk quickly to combine, ensuring no clumps form. This step helps to mellow the chili powder’s raw flavor and enhance its aroma.
Step 3
Reduce the heat to low. Gradually add the heavy cream, sugar, curry powder, and 100ml of water. Whisk continuously with a whisk or spatula until everything is smoothly incorporated, creating a creamy sauce base.
Step 4
Add the prepared rice cakes to the sauce. Continue to cook over low heat, stirring frequently, until the sauce thickens and coats the rice cakes beautifully. This process allows the rice cakes to absorb the rich flavor of the sauce and achieve a wonderfully thick consistency.
Step 5
Finally, stir in 1.5 tablespoons of black pepper for an extra layer of flavor. Mix well to distribute. Your delicious and creamy homemade Rosé Tteokbokki is now ready to be enjoyed! Serve immediately while warm for the best texture and taste.