Cream Tteokbokki (rice Cake) 로제 떡볶이 Recipe
Sauteed rice cake & sausage in hot chili paste with creamy sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Creamy Sauce Ingredients
Method
Preparation
- 1
Prepare the Rice Cakes
If using dried rice cakes, soak them in warm water for about 30 minutes until they soften. If using fresh rice cakes, rinse them under cold water and set aside.
- 2
Prepare the Sausage
Slice the Korean sausage (or hot dogs) into bite-sized pieces and set aside.
Cooking
- 3
Sauté Ingredients
Heat the vegetable oil in a large skillet or pan over medium heat. Add the sliced onion and minced garlic, and sauté for about 2-3 minutes until the onion is translucent.
- 4
Add Sausage
Add the sliced sausage to the pan and cook for an additional 3-4 minutes, stirring occasionally, until the sausage is browned.
- 5
- 6
Add Hot Chili Paste and Water
Stir in the hot chili paste (Gochujang) and water. Mix well and let it simmer for about 5 minutes until the sauce thickens slightly.
- 7
Prepare Creamy Sauce
Lower the heat and pour in the heavy cream. Stir continuously until the mixture is well combined and creamy. Add the shredded cheddar cheese and continue to stir until melted.
- 8
Season and Serve
Season with black pepper and salt to taste. Garnish with chopped green onions before serving. Enjoy your Cream TTEOKBOKKI!
