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by Daniel Oh · About 4 minutes to read this article. · 13 Comments
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Rose Tteokbokki. It’s a delicious alternative to the original style, which is very spicy!
For our Tteokbokki sauce, we won’t add in a lot of Gochujang (Korean Chili Paste). Only a small scoop, followed by a mixture of heavy cream & milk.
The result is an incredibly savory, yet slightly spicy cream that’s friendly enough for any first-timer.
I tried this Rose Tteokbokki at a popular bunsik (street food) restaurant chain in Seoul called “School Food”.
There, we ordered it, along with a side of mini kimbap rolls called Kkoma Kimbap. It was a delightful combination and we crave it from time-to-time.
But no need to drive to a restaurant - here’s an excellent recipe for home.
Key flavor variable for Rose Tteokbokki is heavy cream.
I’ve experimented in making the sauce with only milk. But the taste is weak – and the sauce doesn’t get as creamy.
It looks and tastes considerably better with the heavy cream – make sure to pick some up!
In the video, we also used Vienna Sausages. Feel free to substitute that with your sausage of choice (or bacon)
The grease from either will flavor the cream, making it taste closer to that of a restaurant.
I also recommend mixing in some cheese (any will work) – and then garnishing with Parmesan cheese.
The Parmesan cheese provides just the right amount of (extra) saltiness.
In the video, you’ve also noticed the creamy egg yolks.
To make it, bring a pot of water up to boil. Once its boiling, carefully add the eggs in and reduce the heat to a medium-low (a gentle simmer).
Let it simmer away for 7 minutes (use a timer). Then chill immediately under cold running water or ice bath.
Finally, I want to remind you to give the pan a few minutes to boil away so the runny sauce can reduce to a beautiful, creamy texture.
Bon Appetit ya’ll! If you end up making it at home, tag us on IG. We love seeing pictures of your dishes in the morning.
-Daniel out 🕺
(P.s. If you’re cooking alone, don’t get bored. Consider listening to our latest podcast episode while you cook!)
Creamy Rose Tteokbokki
4.30 from 60 votes
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Ingredients
- 2 Cups Tteokbokki (Rice Cakes)
- 5-6 Broccoli Florets
- ⅓ Whole Onion
- 3 Cloves Garlic
- Few pieces of sausages (or few strips of bacon)
- 1 sheet Fish Cake (optional)
- 2 Eggs
Creamy Sauce
- ¾ Cup Heavy Cream
- ¾ Cup Milk
- 1.5 Tablespoons Gochujang Paste
- ½ Tablespoon Gochugaru Flakes
- 2 Big Pinches Salt
- Few cracks Black Pepper
- Slice of Sandwich Cheese (or Shredded Cheese)
- Small grating of Parmesan Cheese
Instructions
Prep Ingredients
Place 2 cups of frozen Tteokbokki rice cakes into a bowl of water. Let it thaw as you prep next steps.
Cut 5-6 florets off a head of broccoli. Then cut those florets in half.
Chop ⅓ of a whole onion into thin slices. Next, cut 3 cloves of garlic into thin slices.
Next, section-off a piece of sausage or 2 strips of bacon. Cut them into thin circles or strips.
Cut a piece of fish cake into small bite-sized rectangles (optional ingredient)
Blanche and Boil
Bring a pot of water up to boil - then blanche the florets for 30 seconds. (Note: Don't throw out the water. We'll use it for the eggs next)
Carefully place in two eggs into the boiling pot. Set a timer for 7 minutes. Afterwards, drain and cool the eggs in running water or in an ice bath. Peel and set aside.
Make Creamy Tteokbokki
Before we start, drain the soaking Tteokbokki Rice Cakes. Shake off any excess water. Set aside.
Place some cooking oil into the frying pan. Put on medium heat.
Once oil is hot, place-in Garlic, Onion and Sausage (or bacon) pieces.
Stir-fry until the onions start to turn translucent.
Then place-in Heavy Cream (¾ cup) and Milk (¾ cup).
(Video) ROSE TTEOKBOKKI 로제떡볶이 | KOREAN RICE CAKE WITH CREAMY TOMATO SAUCEThen place-in Gochujang Paste (1.5 Tablespoons) and Gochugaru Flakes (½ Tablespoon).
Add in the Tteokbokki rice cakes. Let the pan boil away for a few minutes - until the Tteokbokki starts to turn soft.
Then add in the Blanched Broccoli, 2 Boiled Eggs and Fish Cake Pieces.
Season it with 2 big pinches of Salt and a few cracks of Black Pepper.
Then add in some shredded cheese (or a slice of sandwich cheese).
Let it simmer away until it starts to turns creamy.
Once it does, turn off heat. Plate and garnish with a few shavings of Parmesan Cheese.
Bon Appetit!
Tried this recipe?Tag us at @efutureneighbor with your dish!
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About Daniel Oh
Hi Neighbors - Daniel here! I'm not a professional chef, but an avid home cook. If you're new to Korean food, come try our simple homestyle recipes. Master the essentials and add Korean cooking to your repertoire!
Reader Interactions
Comments
Cherice says
Thanks for the recipe! My family and I are Lactose intolerant, so we used an almond base creamer as well as lactose free cheese and it was still successful! 🙂
Creamy Rose Tteokbokki has been added to our favorites!Reply
Debrand Melanie says
Bonjour !
Les dosages de votre recette sont pour combien de personne ?Merci d'avance
(Video) What I eat in a day: Rosé Tteokbokki & Kibun OdenReply
Joey Mollica says
Bonjour! les dosages sont pour deux personnes des États-Unis : P ou trois-quatre personnes d'Europe 😛
Reply
Ainole says
A lovely recipe. I I troduced my partner that doesn't stand much spicyness to tteok with it. But I like it so much I make it for myself on the sneaky side.
It's very easy to riff on, I would probably enjoy it every weak if tteok were cheaper to buy. Probably the import fee doing that.Reply
Beomgyu Choi says
AKMAKDWAKM ITS SO GOOD YALL TRY ITReply
Ainole says
Awesome recipe to introduce people who are not keen of heat to rice cakes.
Lovely with either sausage or mushrooms. If tteok were less expensive on my country I would probably eat some every week.
Thank you for sharing !Reply
ProfessorBoris says
Delicious. My daughters have immersed themselves into kpop music and my youngest is learning Korean (we are not Korean 🙂 )... so they've been wanting to try various dishes. I have already made your Creamy Rose Tteokbokki twice. I will say it again, delicious. Your instruction as clear, easy to follow. Thank you for sharing!Reply
Lynnette says
this was amazing. We swapped out the broccoli for sautéed spinach and tomatoes and left out the meat. It was glorious! This is so easy to make and is now in our regular rotation of meals!(Video) I made rose tteokbokki, a monster club sandwich, childish pasta, and instant tonkotsu ramenReply
alanna says
I loved this so much and I would love to try again thanks for this recipe. 🙂
Reply
Larissa says
I really LOVE this recipe . I have made other Tteokbokki recipes in the past but never the Rose version , I'm so happy you shared this with us . Amazing thank you .Reply
Linde says
Second time I made this recipe and I love it!
I did sub out the milk for some of the water I cooked the broccoli in this time, as it was a bit too rich for me with both milk and cream.
Thank you for all of your great recipes!Reply
Vicky says
Hi Guys !Thank u so much,I made this "Rose Tteokbokki" recipe tonight, Delicious!! Clear measurements and directions, very easy to follow!
In my opinion, this sauce can be added to any "pasta" and would elevate the entire dish !!Enjoying Korean style food in the states (east coast) !
~Vicky~
Reply
AMG says
This is so delicious and comforting! Perfect for a cold and snowy evening (but I would be tempted in any weather). I was unsure about the fermented flavour of gochujang with cream, but it is a match made in heaven. Unfortunately (or fortunately for me) it seems that the Korean ''slight spiciness'' is akin to the Mexican ''no pica'' so I won’t be able to share any with my delicate friends. Awesome recipe!Reply
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FAQs
What is Rose tteokbokki sauce made of? ›
Rose tteokbokki ingredients. The main ingredients in making this spicy rose sauce are gochujang, cream, soy sauce, and of course, tteokbokki-tteok and toppings to complete the dish. The addition of dairy will give you the creamy gochujang sauce you need for this popular and trendy street food.
Why is it called Rose tteokbokki? ›Cream sauce tteok-bokki uses a base inspired by carbonara. Cream sauce and bacon are used instead of gochujang and fish cakes. Rose tteok-bokki named after rose pasta, as a variation. For this tteok-bokki, cream sauce is added to the basic tteok-bokki.
What is Rose sauce made of Korean? ›What is Rose sauce made of Korean? My rose sauce consists of milk, gochujang, gochugaru, sesame oil, soy sauce, garlic, and green onions. Some recipes use tomato sauce with cream.
Is tteokbokki sweet or salty? ›Tteokbokki is probably THE most famous street food from Korea: chewy rice cakes simmered in an addictive mix of sweet, savory, spicy sauce. Sweet and spicy, saucy, chewy tteokbokki is one of my all time favorite carbs. Tteokbokki is probably THE most famous street food from Korea.
Are tteokbokki healthy? ›Tteokbokki isn't really considered to be unhealthy, however, it does contain a lot of carbs and fats. Within moderation a delicious snack such as Tteokbokki is totally fine to eat. However, if eaten everyday, this snack can really take a toll on you and add up in the amount of carbs you are eating in a week.
Is Gochujang spicy? ›What Is Gochujang? Gochujang is a bright red chili paste similar to gochugaru, the Korean chili powder—both come from the taeyangcho pepper but undergo entirely different production processes. Gochujang is a thick, fermented condiment that's spicy, sweet, and often appears in Korean cooking.
What tteokbokki taste like? ›It is chewy with sweet, spicy, and savory flavors. If you have not enjoyed it before, you can think of Tteokbokki as savory mochi cakes or potato gnocchi mixed with a spicy relish. One more thing is that these stir-fried rice cakes seem to be considerably chewy. Each rice cake itself is profoundly mild.
What is Rose Flavour Korea? ›Rose is a type of spicy sauce that typically mixes the base spicy sauce with cream (or milk) to make the flavor not-as-spicy and savory. The whole concept blew up in South Korea, and of course, knowing the country always goes above & beyond for their crazes, and they practically sell rose items everywhere.
Does tteokbokki taste like pasta? ›I like to think of it like pasta: kind of tasteless and for texture but perfect with sauce. The rice cake is basically a chewy receptical for the sauce. Like another commenter said, it's spicy, sweet and a little savory. You can change the amount of gochugaru and/or sugar to make it more spicy or sweet to your liking.
Why is my tteokbokki sauce not thick? ›How can I make the sauce nice and thick? The trick is to cook the sauce on low to medium heat and be patient! If it's still not thickening up, try adding a cornflour slurry of 1 tsp cornflour to 2 tsp cold water and mix it through. How should I reheat tteokbokki?
How do I make my tteokbokki less spicy? ›
How do I make tteokbokki not as spicy? You can reduce the amount of gochujang and omit gochugaru entirely. If reducing gochujang, you will need more soy sauce because gochujang also adds saltiness. For a completely mild dish, try gungjung tteokbokki.
How long do you boil tteokbokki? ›Boil the soup stock in a shallow pot over medium high heat and dissolve the tteokbokki sauce by stirring it with a spatula. Once the seasoned stock is boiling, add the rice cakes, fish cakes and onion. Boil them a further 3 to 5 mins until the rice cakes are fully cooked.
Is tteokbokki really spicy? ›...
Directions.
| Nutrition Facts (per serving) | |
|---|---|
| 24g | Protein |
Tteokbokki has all the elements of a mouthwatering snack: sugar, spice, a tangy and garlicky sauce, and deliciously chewy rice cake pieces. It serves as an excellent comfort food and is highly customizable, allowing you to add or change ingredients to perfectly fit your palate.
Are rice cakes healthy? ›In general, rice cakes are a healthy snack, especially when paired with nutritious foods, like avocado, fruit, or peanut butter. Just watch out for flavored varieties which can be high in sodium and sugar.
Why is tteokbokki considered junk food? ›Tteokbokki (Spicy Rice Cakes)
But beware. Tteokbokki is considered junk food in Korea (after all, it's mostly processed carbs), so eat in moderation.
Popular side pairings include fish cake soup, fried vegetables and seaweed rolls, rice balls and yellow pickled radish. In South Korea, tteokbokki is accessible in many forms.
Is Gochujang paste healthy? ›According to a Pusan National University study, gochujang can be conducive to weight loss. The study aimed at treating fat cells with gochujang extract. The results showed a decrease in fat accumulation. This food can also help reduce the risk of contracting coronary heart disease due to its low cholesterol.
What does gochujang taste like? ›What does gochujang taste like? It's a bit spicy, a bit funky, salty and deeply savoury. Gochujang traditionally also gets its gentle sweetness from its fermentation process, which takes place over several years and sees the starches in the rice convert to sugars.
How do you eat gochujang? ›- Ssamjang (Korean Barbecue Dipping Sauce) ...
- Kimchi-Brined Fried Chicken Sandwich. ...
- Grilled Korean Bulgogi Burgers With Kimchi Mayo and Pickled Daikon.
Should gochujang be refrigerated? ›
Like miso, another fermented product, gochujang needs to be sealed and refrigerated after opening the package.
Is tteokbokki very chewy? ›Tteokbokki are irresistibly chewy rice cakes, glazed with a sweet-spicy sauce.
How do you pronounce tteokbokki in Korean? ›Correct Pronunciation of "Tteokbokki"! - YouTube
Does tteokbokki have meat? ›Traditional tteokbokki consists of rice cakes, fish cakes, a spicy sauce, and green onions – that's pretty much it. This version is veganized and has extra veggies added in for (1) extra nutrition, and (2) to be able to eat even MORE of the yummy sauce!
Why is it called Rose pasta? ›The name comes from its beautiful rose color. Creamy Rosé Pasta (called tomato cream sauce) is a quick marinara made creamy and rose-colored with the addition of cream and parmesan cheese. Fresh-made pasta cooks more quickly than dry, so it was the ideal choice for this recipe.
What is Sinjeon Tteokbokki? ›Sinjeon Tteokbokki is a very popular spicy tteokbokki casual street food restaurant in Korea (often take out or delivery). It's one of the major tteokbokki chains in Korea, particularly Seoul.
Is tteokbokki halal? ›Tteokbokki (Rice cake)
Foodie Tip: The sauce may sometimes contain some vegetables and fish cakes, but generally no kind of meat is added, making it a perfect Halal snack to try!
Mild Tteokbokki. Chewy rice cakes coated in a sweet, mildly spicy sauce with fish cakes. A popular and delicious Korean street vendor snack.
How do you reheat tteokbokki? ›The best way to reheat tteokbokki is in a saucepan. Place the tteokbokki in a pan, separating the pieces as much as possible. Next, add just enough liquid (water or broth) to cover the bottom of the pan. Reheat the tteokbokki on a low heat for 3-4 minutes, stirring frequently.
How much water should I put in tteokbokki? ›- 3 cups water or anchovy stock - See Note 1.
- 3 Tablespoons gochujang - (Korean red pepper paste)
- 1 ½ Tablespoons sugar.
- 1 ½ Tablespoons soy sauce.
- 1 Tablespoon Korean red pepper flakes - (gochugaru)
- 2 cloves garlic - minced.
How long does it take for tteokbokki sauce to get thick? ›
Stir gently with a wooden spoon when it starts to boil. Keep stirring until the rice cake turns soft and the sauce thickens and looks shiny, which should take about 10 -15 minutes.
Can gochujang be eaten raw? ›Gochujang has a thick consistency and can be eaten plain or raw but it's usually combined with other ingredients to thin out the texture and add more flavor. Slightly cooking the gochujang with other ingredients such as garlic and ginger brings out more of its flavor, though it's not necessary to do.
Is there a mild Gochujang? ›CJ Gochujang Hot Pepper Paste Mild flavor is the No. 1 best selling Gochujang in Korea. Gochujang is a savory, sweet and spicy condiment made from red hot Chile peppers, glutinous rice, fermented soybeans, salt and more.
What do you eat rice cakes with? ›Fruit - Top any rice cake with blueberries, strawberries, bananas, etc. Nut Butter - Any kind of nut butter will go great on top of a rice cake. Deli Meat - For a savory option, top a rice cake with cheese and any kind of deli meat!
How do you reduce spiciness? ›Acidic ingredients such as lemon or lime juice, vinegar, wine, tomatoes, and even pineapple will all help to neutralize the pH levels of a spicy oil, and reduce some of that flaming-hot flavor. Add the juice of half a lemon or lime, or a tablespoon or two of wine, vinegar, or tomato sauce, to your over-spiced dish.
Do I have to soak my tteokbokki? ›Tteok needs to be soaked before it is cooked
But soaking tteok before using it does make a difference in terms of overall consistency and chewiness all the way to the core," adding that soaking the tteok "[o]vernight if you can, half a day — even just an hour will make a difference."
If your tteok/dduk is frozen, let it defrost in cold water for a few minutes and drain.
How do you cook Topokki on the stove? ›Cooking and How to Use
Put the rice pasta and sauce in the skillet, and pour 100ml of water. When the water starts boiling turn down the heat and cook for five mins. Add fish sausage, sweet potato starch noodle, egg or vegetables to your taste. Enjoy your topokki more!
How can I make the sauce nice and thick? The trick is to cook the sauce on low to medium heat and be patient! If it's still not thickening up, try adding a cornflour slurry of 1 tsp cornflour to 2 tsp cold water and mix it through. How should I reheat tteokbokki?
Does tteokbokki taste like pasta? ›I like to think of it like pasta: kind of tasteless and for texture but perfect with sauce. The rice cake is basically a chewy receptical for the sauce. Like another commenter said, it's spicy, sweet and a little savory. You can change the amount of gochugaru and/or sugar to make it more spicy or sweet to your liking.
How do you pronounce tteokbokki in Korean? ›
Correct Pronunciation of "Tteokbokki"! - YouTube
Do you have to cook Gochujang paste? ›Once you welcome this Korean chile paste into your kitchen, you won't be able to cook without it.
How much water should I put in tteokbokki? ›- 3 cups water or anchovy stock - See Note 1.
- 3 Tablespoons gochujang - (Korean red pepper paste)
- 1 ½ Tablespoons sugar.
- 1 ½ Tablespoons soy sauce.
- 1 Tablespoon Korean red pepper flakes - (gochugaru)
- 2 cloves garlic - minced.
How to Use Gochujang. Think of gochujang as similar to miso paste — a little goes a long way, but it's also very versatile. Gochujang can be used in marinades for meat dishes like Korean bulgogi, stirred into dipping sauces, or used to punch up stews or soups.
Is tteokbokki really spicy? ›...
Directions.
| Nutrition Facts (per serving) | |
|---|---|
| 24g | Protein |
Tteokbokki has all the elements of a mouthwatering snack: sugar, spice, a tangy and garlicky sauce, and deliciously chewy rice cake pieces. It serves as an excellent comfort food and is highly customizable, allowing you to add or change ingredients to perfectly fit your palate.
What do you eat with tteokbokki? ›Popular side pairings include fish cake soup, fried vegetables and seaweed rolls, rice balls and yellow pickled radish. In South Korea, tteokbokki is accessible in many forms.
Is Gochujang paste healthy? ›According to a Pusan National University study, gochujang can be conducive to weight loss. The study aimed at treating fat cells with gochujang extract. The results showed a decrease in fat accumulation. This food can also help reduce the risk of contracting coronary heart disease due to its low cholesterol.
What does gochujang taste like? ›What does gochujang taste like? It's a bit spicy, a bit funky, salty and deeply savoury. Gochujang traditionally also gets its gentle sweetness from its fermentation process, which takes place over several years and sees the starches in the rice convert to sugars.
Can gochujang be eaten raw? ›Gochujang has a thick consistency and can be eaten plain or raw but it's usually combined with other ingredients to thin out the texture and add more flavor. Slightly cooking the gochujang with other ingredients such as garlic and ginger brings out more of its flavor, though it's not necessary to do.
Is Tteokbokki halal? ›
Tteokbokki (Rice cake)
Foodie Tip: The sauce may sometimes contain some vegetables and fish cakes, but generally no kind of meat is added, making it a perfect Halal snack to try!
The correct pronunciation of gochujang is koh-choo-jan(g). In the first syllable of gochujang, the "g" is pronounced like a "k" and it is followed by an "o" that is pronounced with a closed "oh" sound. The "u" in the second syllable is pronounced like a long "o", which means it is pronounced with an "oo" sound.
How do you say Korean food names? ›[Pronunciation] Pronounce Korean Food Correctly (with 9 popular ...