Korean Rose Tteokbokki
Korea's most popular street food — tteokbokki (chewy rice cakes in gochujang sauce) — transformed with the addition of cream into the viral "rose sauce" version. The cream tames the fiery gochujang into a blush-pink, rich, sweet-spicy sauce that coats each rice cake in a silky glaze.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
In a wide shallow pan, combine stock, gochujang, gochugaru, soy sauce, sugar and garlic. Bring to a boil.
About 5 min
Add the rice cakes and fish cakes. Cook over medium-high heat, stirring frequently, for 8–10 minutes until the sauce has thickened and the rice cakes are soft and chewy.
About 14 min
Reduce heat to low. Pour in the cream. Stir gently — the sauce will turn a beautiful rose pink.
About 14 min
Simmer 2 more minutes until the cream is fully incorporated and the sauce is glossy.
About 14 min
Serve in the pan. Add boiled egg halves. Garnish with spring onions and sesame seeds. Eat while piping hot.
About 3 min
Nutrition per serving (estimate)
- Calories
- 420
- Protein
- 12 g
- Carbs
- 68 g
- Fat
- 14 g
- Fibre
- 3 g
- Sugar
- 14 g
- Sodium
- 980 mg
Contains: gluten, dairy, eggs, soy, fish, sesame
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Recipe by Boon Tools.