Rose Ttokbokki Recipe
Make Rose Ttokbokki Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tteokbokki Base
Rose Sauce (spicy-cream sauce)
Finishing & Garnish
Method
Tteokbokki Base
- 1
Prepare stock and soak rice cakes (if frozen)
If using frozen rice cakes, soak them in warm water for 20–30 minutes until pliable, then drain. In a medium pot, add 3 cups water or light anchovy stock and the optional kelp piece. Bring to a gentle simmer over medium heat to extract flavor for 5 minutes, then remove the kelp.
- 2
Cook the base ingredients
Add the drained rice cakes, fish cakes, and green onion pieces to the simmering stock. Bring to a gentle boil, then reduce to medium-low. Cook for 6–8 minutes, stirring occasionally so rice cakes don't stick, until they are soft and chewy and the liquid has slightly reduced.
Rose Sauce (spicy-cream sauce)
- 3
Combine Korean pastes and aromatics
While the rice cakes simmer, in a small bowl whisk together 3 tbsp gochujang, 1 tbsp gochugaru, 1 tbsp soy sauce, 1 tbsp brown sugar (or honey), and 2 tsp minced garlic until smooth. Taste a tiny smear on a spoon (careful, it's salty/spicy) and adjust sweetness or heat to preference.
- 4
Make the cream sauce
In a separate saucepan over low heat, melt 1 tbsp butter. Add the gochujang mixture and gently toast for 30–40 seconds to bloom the chili flavors. Pour in 1 cup heavy cream and 1 cup milk, whisking constantly until the sauce is homogenous and begins to steam (do not boil hard). Simmer gently 2–3 minutes until slightly thickened.
- 5
- 6
Combine sauce with tteokbokki
Once the rice cakes are tender and the base liquid has reduced, pour the warm rose sauce into the pot with the rice cakes and fish cakes. Gently fold to coat everything in sauce. Cook together 2–3 minutes so the sauce clings to the rice cakes and thickens slightly. If sauce becomes too thick, add up to 1/4 cup of water or milk to reach desired consistency.
Finishing & Garnish
- 7
Add cheese (optional)
If using mozzarella, distribute the 4 oz sliced or shredded cheese evenly on top of the tteokbokki. Cover the pan with a lid for 1–2 minutes off the heat (or place briefly under a broiler for 30–45 seconds) just until the cheese melts and becomes stringy. Be careful not to over-brown.
- 8
Plate and garnish
Transfer the rose tteokbokki to a serving plate or shallow bowl. Sprinkle 1 tbsp toasted sesame seeds, 1 tbsp chopped green onion, and 1 tbsp thin strips of roasted seaweed over the top. Drizzle 1 tsp gochujang (optional) for extra color and heat. Serve immediately while hot and stretchy.