Easy Creamy Rosé Tteokbokki recipe
An easy 15-minute Korean Rice Cake recipe: Rosé Tteokbokki! A non-traditional dish with chewy rice cakes and a creamy Gochujang sauce. The combination of heavy cream, milk, and gochujang creates a rich sauce with a subtle spicy flavor. Finish with a shower of parmesan cheese and Italian parsley for the best kind of snack, side dish, or light meal!
Servings: 4
Calories: 428kcal
Equipment
- Non-stick Skillet
- Silicone Spatula
Ingredients
- 1 1/2 lb Korean rice cakes (tteok)
- 1 1/2 cups milk *2% or 1% preferred
- 1/4 cup heavy cream
- 4 cloves Garlic, minced
- 2 Tbsp Gochujang
- 1 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 1/2 Tbsp Instant Dashi Powder *optional
- 1/2 cup Parmesan Cheese *plus more for garnish
- 2 sheets Korean Fish Cake
Instructions
- Assemble ingredients. To a large non-stick skillet, add the rice cakes, milk, gochujang, soy sauce, sugar, garlic, and instant dashi powder (if using).
- Cook rice cakes. Heat the pan over medium heat. As it heats up, cut the fish cakes into 1-inch strips. When the sauce starts to bubble, add the fish cakes. Stir with a silicone spatula to combine. Continue cooking until the fish cakes have softened and the rice cakes are pleasantly chewy, about 5 minutes.
- Add parmesan + heavy cream. Sprinkle the parmesan cheese on top. Add the heavy cream. Stir with the spatula to combine. Keep cooking until the sauce reduces and thickens, another 5 minutes.
- Serve. Transfer to a serving platter. Garnish with more parmesan cheese and chopped Italian parsley. Cut the hard boiled eggs into halves (if using) and nestle into the sauce on the serving platter. Serve immediately and enjoy!
Video
Notes
Tips:
- Reduce the sauce. To create a silky, luscious sauce that clings to the tteok, it's important to cook the sauce long enough. The sauce should not be watery. However, be careful that you don't reduce the sauce too much, either. *Add more water if it reduces too much.
- Defrost frozen rice cakes. If the rice cakes are frozen, soak in cold water for 15-20 minutes to defrost.
- Rinse refrigerated rice cakes. Sometimes, rice cakes can collect condensation in the fridge. If the rice cakes look slimy, rinse with cold water before adding them to the pan.
- Adjust spice level. The spice level can be adjusted to your preference. For a less spicy sauce, add 1 Tbsp Gochujang (instead of 2 Tbsp). For a spicier sauce, add 1-2 Tbsp of Gochukaru (Korean red pepper flakes) in addition to the Gochujang.
- Prep the eggs first. If you're adding soft boiled eggs or hard boiled eggs, make them first. The rest of the dish comes together quickly.
Nutrition
Calories: 428kcal | Carbohydrates: 68g | Protein: 13g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 504mg | Potassium: 256mg | Fiber: 2g | Sugar: 9g | Vitamin A: 423IU | Vitamin C: 2mg | Calcium: 280mg | Iron: 1mg