This recipe for Korean-inspired Rose Tteokbokki features chewy rice cakes and cocktail sausages in a mild, creamy gochujang-based sauce.
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What is tteokbokki?
Tteokbokki is a traditional Korean dish of spicy rice cakes simmered in spicy gochujang sauce.
What is rose tteokbokki?
Rose tteokbokki is a Korean-style fusion dish of chewy rice cakes (tteok) and fish cakes simmered in a "rosé sauce," which is comprised of gochujang and cream or milk.
Italian-style rosé sauce consists of tomato sauce with a little cream added at the end, which gives the resulting pasta dish a blush-pink hue.
Adding dairy such as whole milk or heavy cream tempers the overall spice level.
It's a delicious variation similar to Carbonara Tteokbokki, for those who like a milder, less spicy version of traditional tteokbokki.
What does rose tteokbokki taste like?
Rose tteokbokki has a chewy, bouncy texture with a creamy, savory, slight kick of heat and sweet flavor.
Why you'll love this recipe
This recipe for Rose Tteokbokki is:
Easy to make: just mix up the sauce, dump in the rice cakes and simmer until cooked.
Flavorful: it's a creamy and comforting dish, that still is full of flavor.
A great way to use leftovers: if you've got extra rice cakes on hand from making sotteok (skewered Korean rice cakes with sausages), tteokkochi (skewered Korean rice cakes), this is a great way to use them up.
Ingredients you'll need
Rose tteokbokki sauce:
- gochujang: Korean red pepper paste
- gochugaru: Korean chili powder; omit if you don't like spicy
- white onion: thinly sliced
- fresh garlic: minced
- soy sauce: for that salty element
- rice vinegar: adds a little acidity
- sesame oil: toasted; adds aroma and flavor
- brown sugar: adds a touch of sweetness; you can also regular sugar, honey or rice syrup
- garlic powder: or fresh garlic, minced
- black pepper
- water: or dashi broth for more flavor
- heavy cream: you can use whole milk, but it won't be as creamy as using cream
Main:
- Korean rice cakes: also known as tteok, fresh or frozen; if frozen, soak in warm water for a few minutes prior to cooking
- cocktail wieners: mini sausages, or you can use diced bacon, ham, or other savory protein
You can find these ingredients in Korean grocery stores or Asian supermarkets.
How to make rose tteokbokki
If using frozen/refrigerated rice cakes, soak in warm water for a few minutes and drain.
In a bowl, combine gochujang, gochugaru (if using), soy sauce, rice vinegar, sesame oil, brown sugar, garlic powder and black pepper. Give it a good mix and set aside.
Heat up a large frying pan over medium heat.
Add 1 tablespoon vegetable oil and add in the onion and garlic. Sauté for a few minutes, until the onion softens.
Add in the cocktail wieners and cook for a few minutes to release their flavor (Step 1 below).
Next, add in the gochujang sauce and water (Step 2 below).
Stir to combine and add in the Korean rice cakes (Step 3 below).
Cover with a lid and let it simmer, about 4-5 minutes (Step 4 below).
Once the rice cakes are puffy, turn off the heat (Step 5 below).
Pour in the heavy cream and give it one final stir to combine (Step 6 below).
Garnish with green onions, grated cheese, and/or sesame seeds.
Serve immediately.
How to serve
Serve Rose Tteokbokki while warm.
In Korea, it's is a popular street food dish served in paper cups.
Try enjoying it with Korean-style corn dogs, gimbap, skewered fish cakes (oden), fries, rice balls, or crispy Korean fried chicken.
Note: cold rice cakes will become stiff and hard.
How to store
Store Rose Tteokbokki in an airtight container in the fridge for up to 5 days.
You can freeze tteokbokki with the sauce in a freezer-safe airtight container for up to 1 month.
How to reheat
Reheat the creamy tteokbokki in a saucepan, or use a microwave-safe bowl, cover with a lid and microwave for 1-2 minutes, until rice cakes are softened and heated through.
If reheating from frozen, it's best to defrost the tteokbokki in the fridge overnight and gently reheat in the saucepan. (Note: you may need to add a little water).
Variations
You can use tomato sauce if you cannot tolerate any spice from gochujang sauce.
To make a spicy rose tteokbokki, add more gochujang (Korean red chili sauce) and gochugaru (Korean red chili pepper).
Feel free to add in other protein such as hot dogs, bacon, ham, spam, or chicken.
Korean fish cakes (also known as eomuk) and comes in a sheet -- they are traditionally added to tteokbokki. I didn't add them into this version, but you can cut them into smaller pieces and add them in along with the rice cakes.
Add in mozzarella cheese or parmesan cheese for more of a cheese tteokbokki.
Use other types of pasta or noodles, such as ramen noodles, or glass noodles.
Expert tips & troubleshooting
Rice cakes are stiff and hard when refrigerated.
Once heated through, the rice cakes will become soft and pliable.
However, take care not to overcook the rice cakes or they may become mushy.
It's up to you whether you choose to slit the cocktail sausages before cooking -- it adds a little decorative flair and prevents the sausage from bursting from the heat as it expands.
You can easily double up the recipe to make more servings.
For the rose sauce, you can increase the amount of cream to make it more creamier.
Note: the sauce will thicken up over time -- add a little splash of water to loosen, especially prior to reheating.
Other Korean recipes you may like
Be sure to check out these recipes:
Tteokbokki (Korean Rice Cakes in Gochujang Sauce)
Sotteok (Skewered Korean Rice Cakes with Sausages)
Tteokkochi (Skewered Korean Rice Cakes with Spicy Gochujang Glaze)
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Rose Tteokbokki
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
Gochujang sauce:
- 1 tablespoon gochujang (Korean red chili paste)
- ½ teaspoon gochugaru (Korean chili pepper) omit if you don't like spicy
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon brown sugar
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
For the rice cakes:
- 1 ½ C Korean rice cakes
- 3.5 oz cocktail wieners (or mini sausages) about 10 pieces/100g
- ½ white onion thinly sliced
- 2 cloves garlic minced
- ¼ C water or dashi broth
- ¼ C heavy cream
Garnish:
- shaved or shredded cheese
- chopped parsley
- sesame seeds
Instructions
Make the gochujang sauce:
- In a bowl, combine gochujang, gochugaru (if using), soy sauce, rice vinegar, sesame oil, brown sugar, garlic powder and black pepper. Give it a good mix and set aside.
Cook the rice cakes:
- If using frozen/refrigerated rice cakes, soak in warm water for a few minutes and drain.
- Heat up a large frying pan over medium heat.
- Add 1 tablespoon vegetable oil and add in the onion and garlic. Saute for a few minutes, until the onion softens.
- Add in the cocktail wieners and cook for a few minutes to release their flavor.
- Next, add in the gochujang sauce and water. Stir to combine and add in the Korean rice cakes.
- Cover with a lid and let it simmer, about 4-5 minutes.
- Once the rice cakes are puffy, turn off the heat.
- Pour in the heavy cream and give it one final stir to combine.
- Garnish with green onions, grated cheese, and/or sesame seeds.
- Serve immediately.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Ben | Havocinthekitchen
Another interesting dish I've never heard of! Loving the combination of smooth rice cakes, sausage, and silky sauce!
David @ Spiced
Tteokbokki is a new recipe to me, but I can see how it would be a great comfort food dish. The combination of flavors and textures sounds fantastic!
Raymund | angsarap.net
Oh, this Korean-inspired Rose Tteokbokki sounds like a delightful fusion dish! I love how you've combined the traditional spicy gochujang sauce with a creamy rosé sauce, creating a milder yet flavorful version of the classic tteokbokki.