Rose Tteokbokki
This recipe for Korean-inspired Rose Tteokbokki features chewy rice cakes and cocktail sausages in a mild, creamy gochujang-based sauce.
Servings 2
Calories 709kcal
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
Calories: 709kcal | Carbohydrates: 130g | Protein: 13g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 36mg | Sodium: 543mg | Potassium: 269mg | Fiber: 5g | Sugar: 5g | Vitamin A: 631IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 3mg