Creamy Rose Tteokbokki Recipe (Korean Rice Cakes)
A popular and trendy fusion dish, this Rose Tteokbokki features chewy rice cakes in a creamy, cheesy, and mildly spicy Korean rosé sauce. It’s full of flavor, ready in 30 minutes, and has a dairy free and gluten free option!
Servings: 4 servings
Calories: 698kcal
Ingredients
- 2 tsp sesame oil
- 1/2 onion thinly sliced
- 3 garlic cloves minced
- 1½ tbsp gochujang
- 1½ tbsp tamari sauce or soy sauce
- 1½ tbsp sugar
- 1 tsp gochugaru or more for spicier
- 1½ cup milk of your choice
- 1 lb Korean rice cakes
- 2 sheets Korean fish cakes about 4 oz, cut into bite-sized pieces
- 6 oz mini sausages
- 1 cup shredded mozzarella
- 2 tbsp grated parmesan
- Sliced green onions and sesame seeds for garnish
Instructions
- Heat sesame oil in a large skillet over medium heat. Add onion and garlic, and stir cooking for 3-4 minutes until softened.
- Add gochujang, tamari sauce, sugar, and gochugaru, and stir to combine.
- Stir in milk until smooth and creamy.
- Increase the heat to medium high, then add rice cakes, fish cakes, and sausage. Once the sauce comes to a boil, reduce heat to simmer for 4-5 minutes stirring occasionally until the rice cakes are tender but not mushy.
- Stir in mozzarella and parmesan until the sauce is creamy, thick, and cheesy.
- Remove from heat and serve, sprinkled with green onions and sesame seeds.
Video
Notes
Expert Tips
- Swaps & Substitutions: You can add any other vegetables you have in your refrigerator, other protein like bacon, steak or tofu, or glass noodles.
- Gluten-Free Option: To make this dish gluten-free, use gluten-free gochujang like this one and tamari sauce instead of soy sauce. Also, make sure your rice cakes and fish cakes are gluten-free because they commonly include wheat in them. All ingredients are usually found at your local Korean or Asian grocery stores.
- Dairy-Free Option: This can be made dairy-free by using dairy-free milk and omitting the cheese. It won't have the same cheesy flavor, but it'll still be delicious!
- Texture: Make sure not to simmer the rice cakes for too long because they'll turn mushy.
Serving Tips
- Serve this dish hot, garnished with sesame seeds and chopped green onions. If you're wondering what to eat with Tteokbokki, it goes well with sides like kimchi or pickled radishes. You can also serve it by itself. Enjoy!
Storage Tips
- Store leftover rose tteokbokki in an airtight container in the fridge for up to 5 days.
- Reheat the leftovers over the stove or in the microwave. You can add a bit of milk if the rose tteokbokki sauce is too thick.
Nutrition
Serving: 1serving - makes 4 | Calories: 698kcal | Carbohydrates: 89g | Protein: 26g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 65mg | Sodium: 1761mg | Potassium: 344mg | Fiber: 2g | Sugar: 11g | Vitamin A: 520IU | Vitamin C: 3mg | Calcium: 293mg | Iron: 1mg