Rose Tteokbokki
Chewy Korean rice cakes simmer in a gochujang sauce finished with heavy cream, turning it from spicy-red to a milder, creamy pink. Mozzarella melts on top for a gooey finish. It comes together in one pan in under 20 minutes.
Servings: 5
Calories: 545kcal
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
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.
Nutrition
Calories: 545kcal | Carbohydrates: 104g | Protein: 16g | Fat: 8.8g | Saturated Fat: 2.3g | Cholesterol: 34mg | Sodium: 3227mg | Potassium: 579mg | Fiber: 4.9g | Sugar: 44.3g | Calcium: 206mg | Iron: 4mg
