This tteokbokki takes the classic spicy Korean rice cake dish and adds heavy cream, turning the sauce from sharp red to a milder, creamy pink. It's the same chewy rice cakes, gochujang, and heat, just rounded out instead of sharp.
This version comes together in one pan in under 20 minutes. Pair it with Korean corn cheese on the side if you want to turn it into a full spread.
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What is Rose Tteokbokki?
Rose tteokbokki (properly spelled rosé) is a variation on classic Korean tteokbokki, made by stirring cream into the usual spicy gochujang sauce. The name comes from Italian rosé pasta sauce, which gets its color the same way, tomato and cream combined. Here, gochujang stands in for the tomato, giving the sauce a milder heat and a pink-orange hue instead of bright red.
Ingredients
- Rice cakes (tteok): The star of the dish. If yours are frozen or refrigerated, soak in warm water for 10-20 minutes before cooking so they don't split or cook unevenly.
- Water: The base the sauce builds on.
- Fish cake (optional): Adds seafood flavor and a different texture.
- Onion: Brings sweetness to balance the spice.
- Garlic: The aromatic base of the sauce.
- Gochujang: Where the spice and umami come from.
- Soy sauce: Salt and savoriness to balance the sweetness.
- Oyster sauce: Adds savory depth.
- Sweet soy sauce (optional): A touch of sweetness to round out the heat.
- Brown sugar: Sweetens and helps the sauce caramelize slightly as it cooks.
- Heavy cream: What turns this from spicy-red to the milder, pink sauce that gives the dish its name.
- Mozzarella cheese: Melts into a gooey topping.
- Green onion: Fresh color and bite as a garnish.
See recipe card for quantities.
Substitution and Addition
- No fish cake? Skip it entirely, the dish works fine without it, or swap in mini sausages for a similar bite.
- No heavy cream? Whole milk works, though the sauce will be thinner and less rich.
- No mozzarella? Cheddar melts well too, or skip the cheese topping altogether.
- Want it spicier? Add extra gochujang or a pinch of gochugaru (Korean chili flakes) rather than cutting the cream.
- Dairy-free? Coconut milk in place of the cream keeps the creamy texture, though it shifts the flavor slightly sweeter.
How to Make Rose Tteokbokki
- If using frozen or refrigerated rice cakes, soak them in warm water for 10-20 minutes until softened. Drain well.
- Combine the rice cakes, water, fish cake, onion, garlic, gochujang, soy sauce, oyster sauce, sweet soy sauce, and brown sugar in a pan.
- Stir gently and cook over medium heat for 10-15 minutes, until the rice cakes turn tender and chewy. Adjust the time based on how soft you like them.
- Lower the heat, then stir in the heavy cream. Simmer gently for 2-3 minutes until it thickens slightly, high heat here can cause the sauce to split.
- If using cheese, sprinkle mozzarella over the top and let it melt.
- Garnish with chopped green onion. Taste and adjust seasoning.
- Serve right away, while the sauce is still smooth and the rice cakes are chewy.
Variations
- Seafood: Add shrimp, squid, or clams. Their brininess plays well against the creamy, spicy sauce.
- Cheese: Melt mozzarella or cheddar on top for extra richness against the heat.
- Vegan: Use coconut milk instead of cream and skip the fish cake. Tofu or mushrooms add protein.
- Spicier: More gochujang, or a pinch of gochugaru if you want heat without changing the sauce's texture.
- Bacon: Crispy bits add smoke and salt against the cream.
- Chicken: Cook bite-sized pieces first, then stir into the sauce for a heartier meal.
- Vegetable: Bell peppers, carrots, or zucchini for crunch against the smooth sauce.
What to Serve with This
- Kimchi: Its tang cuts through the richness and adds textural contrast.
- Chicken Karaage: Not Korean, but crispy Japanese fried chicken works just as well alongside the chewy rice cakes.
- Cucumber Salad: Refreshes the palate between bites.
- Korean Garlic Cheese Bread: A bold, cheesy pairing for the spicy rice cakes.
- Steamed Dumplings (Mandu): Crispy or steamed, they add a different texture alongside the soft rice cakes.
- Soft-Boiled Eggs: Sliced over the top or on the side, adds richness and protein.
- Japchae: Sweet, savory glass noodles that lighten the plate next to the creamy sauce.
How to Store Leftovers
Store leftover rose tteokbokki in an airtight container in the fridge for up to 2-3 days.
To reheat, warm gently on the stove or in the microwave. If the sauce has thickened or dried out, stir in a splash of water or milk to loosen it back up. Keep the heat low, high heat can cause the cream sauce to split, the same thing to watch for as when you first make it.
Rose's Tips
- Soak the rice cakes if they're frozen or refrigerated. Ten to twenty minutes in warm water keeps them from splitting or cooking unevenly once they hit the pan.
- Keep the heat low once the cream goes in. High heat can cause the sauce to split instead of staying smooth. A gentle simmer is all it needs.
- Don't walk away once the cheese is on. Mozzarella melts fast, and it goes from gooey to overdone quickly if you leave it too long.
- Serve it right away. The sauce is smoothest and the rice cakes are chewiest fresh off the stove, it firms up and separates a little the longer it sits.
Recipe FAQs
Tteokbokki tastes similar to chewy pasta or gnocchi, with a spicy, savory, and slightly sweet sauce
In English, "tteokbokki" translates to "stir-fried rice cakes."
It's not a health food, the rice cakes are carb-heavy and the cream sauce adds fat and calories. That said, you can lighten it up with more vegetables, a leaner protein, or less cream, without losing what makes it good.
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Rose Tteokbokki
Equipment
- 1 medium sauce pan or pot
Ingredients
- 1 lb rice cakes (tteok)
- 4 cups water
- 2-3 sheets fish cake (cut into bite size pieces) (optional)
- ½ medium onion ( sliced)
- 3 cloves garlic (crushed)
- ¼ cup gochugang (Korean red chili paste)
- 2 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sweet soy sauce (optional)
- 2 tablespoon brown sugar
- Mozzarella cheese for toppings or any quick melting cheese grated
- 2 stalks green onion chopped
- ¼ cup heavy cream
Instructions
- If using frozen or refrigerated rice cakes, soak in warm water for 10-20 minutes until softened. Drain.
- In a pan, combine the rice cakes, water, fish cake, onion, garlic, gochujang, soy sauce, oyster sauce, sweet soy sauce, and brown sugar.1 lb rice cakes (tteok), 4 cups water, 2-3 sheets fish cake (cut into bite size pieces), ½ medium onion, ¼ cup gochugang (Korean red chili paste), 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp sweet soy sauce, 2 tbsp brown sugar, 3 cloves garlic
- Cook over medium heat, stirring gently, for 10-15 minutes, until the rice cakes are tender and chewy.
- Reduce heat to low. Stir in the heavy cream and simmer 2-3 minutes until slightly thickened. Keep heat low to prevent the sauce from splitting.¼ cup heavy cream
- Sprinkle mozzarella over the top, if using, and let it melt.Mozzarella cheese for toppings or any quick melting cheese
- Garnish with green onion. Serve immediately.2 stalks green onion
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Notes
- If your rice cakes are frozen or refrigerated, soak them in warm water for 10-20 minutes before cooking. Skipping this can cause them to split or cook unevenly.
- Keep the heat low once the cream goes in. High heat can cause the sauce to split instead of staying smooth and creamy.
- The cheese melts fast once it hits the hot sauce, don't walk away or it can overcook.
- Rose tteokbokki is best served right away. The sauce loosens and the rice cakes soften as it sits, so it's not really a make-ahead dish.
- Store leftovers in an airtight container in the fridge for up to 2-3 days. Reheat gently over low heat with a splash of water or milk to loosen the sauce.
