• Skip to main content
  • Skip to primary sidebar

The Rice Chick

menu icon
go to homepage
  • Breakfast
  • Main Meals
  • Desserts
  • About
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Breakfast
    • Main Meals
    • Desserts
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Easy Rice Dishes For Dinner

    May 29, 2022 · Modified: Sep 27, 2022 by Emily · Leave a Comment

    Rose Tteokbokki

    Jump to recipe card

    Bouncy, chewy, and soft rice cakes coated in a delicious spicy yet sweet creamy sauce.

    Topped with fish cakes, bacon, and sausages, what more could you ask for?

    This rose tteokbokki is so simple to make and tastes delicious too!

    Rose cream tteokbokki in a frying pan.
    Jump to:
    • Packed full of flavor!
    • Types of Tteokbokki Rice Cakes (Garaetteok)
    • Why You'll Love This Recipe
    • Cost To Make
    • Ingredients
    • Instructions
    • Tips for Success
    • Substitutions / Variations
    • Serving Suggestions
    • Storage
    • FAQ
    • More Mains Recipes
    • Recipe

    This version of tteokbokki is a lot milder than the traditional tteokbokki.

    Rose tteokbokki is also known as Rose Cream Tteokbokki or Rose Carbonara Tteokbokki.

    You may have heard of tteokbokki, but have you ever come across rose tteokbokki?

    This tteokbokki is rich and creamy and a lovely pale pink and orange color.

    This is a lot milder than traditional tteokbokki. This is because of the cream sauce.

    So, if you love tteokbokki but are not too fond of the spice, you can try this version.

    If you are still a bit cautious about the spice you can always reduce the amount of chili paste and chili powder to taste.

    Packed full of flavor!

    Rose tteokbokki is so full of flavor and doesn’t even have that many ingredients!

    The combination of crispy bacon, sausages, soft and chewy rice cakes, refreshing fish cakes, and spices and cream provides the perfect flavorings to this savory dish.

    The use of heavy cream and milk with other hotter ingredients such as Gochujang (Korean chili paste) allows the sauce to have a nice mild taste to it.

    If you want to add a little bit extra flavor to your rose tteokbokki, garnish it with some cheese. I like to use grated mozzarella or Parmesan cheese.

    You can also garnish with spring (green) onions for even more flavor!

    Types of Tteokbokki Rice Cakes (Garaetteok)

    Rice cakes (garaetteok) for tteokbokki can come dry, frozen, or fresh. For this recipe I used frozen rice cakes.

    This is because I was unable to get them fresh.

    I allowed the rice cakes to come to room temperature by submerging them in room temperature water. This allowed them to separate them easier.

    Korean rice cakes being held in a hand.

    You only need to soak the rice cakes long enough that they are able to separate (I found this took about 10 to 15 minutes).

    When you cook the rice cakes in the hot sauce they will defrost and soften.

    If you are using fresh rice cakes, you do not need to submerge them in water.

    However, if you are using dry rice cakes for tteokbokki, you will need to submerge them in water, so they soften.

    If you find you are not able to get Korean rice cakes from your local Korean grocery store, you can also make them yourself.

    Why You'll Love This Recipe

    • It only takes 35 minutes to make.
    • If you are not too fond of spice but still want to try tteokbokki, this rose tteokbokki provides a milder alternative. You can also adjust the spiciness to your liking.
    • This is so easy to make and is a one pan dish!

    Cost To Make

    Estimated cost = $5.90, or $2.95 a serve

    Ingredients

    Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.

    Rose tteokbokki ingredients.
    • Short cut bacon (or sliced ham)
    • Fish cakes: chopped into bite size pieces. If you are unable to find fish cakes in sheet form, you can use fish balls. If you are using fish cakes in ball form, cut them into strips.
    • Minced garlic (1 garlic clove, roughly minced)
    • Dashi (Japanese soup stock) or water
    • Milk, at room temperature
    • Heavy cream, at room temperature
    • Chili powder
    • Sugar
    • Korean chili paste (gonchujang)
    • Mini sausages: I used cocktail Frankfurt sausages, but you can also use mini Vienna sausages. If you are unable to get sausages, you can leave them out.
    • Korean Rice cakes (garaetteok): if using frozen submerge in warm water until you are able to separate the cakes.
    • Salt, to taste

    Instructions

    This recipe serves 2. You can easily double the quantities if you want to make more.

    Step 1 - Cut bacon into small pieces.

    Step 2 - Heat a medium frying pan or saucepan on medium to high heat. Cook bacon pieces until they are starting to become crisp.

    Step 3 - Add the chopped fish cakes and minced garlic. Saute for 2 to 3 minutes.

    Step 4 - Add dashi, milk, cream and cook on medium heat for 1 to 2 minutes. Add the chili powder, sugar, and chili paste. Mix well.

    Step 5 - Cut slits into the sausages if using and then add to the pan. Cook for 1 minute.

    Cutting slits into sausages with a knife.

    Step 6 - Taste the sauce for seasoning. If you want to add more chili powder or paste to make it hotter or would like more salt add some now.

    Step 7 - Place the rice cakes gently in the pan and bring the heat on high. Allow the mixture to boil until the rice cakes are soft.

    Cooking rose tteokbokki in a frying pan.

    Step 8 - Continue cooking the sauce until it is thickened to your liking.

    Step 9 - Serve plain or with melted cheese (I love using mozzarella). Best served warm.

    Tips for Success

    • Prepare all your ingredients before starting to make this dish. This will make it easier to make.
    • Use low to medium heat when cooking the tteokbokki. If you have your heat too high the rice cakes can burn and overcook.
    • Gently stir you rice cakes and sauce when they are cooking. This will help prevent them from sticking to the bottom of the pan.
    • Use a non stick frying pan.
    Rose tteokbokki in a frying pan with a wooden spoon.

    Substitutions / Variations

    You can substitute non-dairy milk and non-dairy cheese if you would prefer.

    If you don’t have bacon you can substitute ham of your choice.

    You can add grated cheese on top of the cooked tteokbokki to add a nice flavor. The cheese will also help balance the spice of the dish.

    Serving Suggestions

    Serve warm for the best taste. This recipe serves 2, but the ingredients can easily be doubled or even tripled if required.

    Storage

    Store cooked and cooled rose tteokbokki in an airtight container in the refrigerator for 2 to 3 days. I found after this time the rice cakes became hard.

    You can reheat the tteokbokki on the stovetop or in the microwave. Reheat until the rice cakes become chewy and soft.

    FAQ

    Why are my rice cakes falling apart?

    If you overcook your rice cakes, they can become mushy and fall apart. To prevent this next time, cook your rice cakes less.

    Why is my tteokbokki sauce not thick?

    The starch found in the rice cakes helps to make the sauce thicker. If you find your sauce is not thickening, you may need to cook your sauce for longer.

    Simmer your sauce for at 10 minutes over low to medium heat until it becomes thicker.

    Make sure you stir your sauce gently when it is cooking. This will mix the starch from the rice cakes through the sauce helping it become thicker.

    Can I use dairy-free milk and cheese?

    Yes, you can use dairy-free milk and cheese.

    Close up of rose tteokbokki on a flat white plate.

    Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.

    More Mains Recipes

    • Tteokbokki with cheese
    • Purple Korean Rice
    • Korean rice balls

    Recipe

    Rose cream tteokbokki on a fork.

    Rose Tteokbokki

    Soft, squishy, and chewy rice cakes in a mouth watering creamy yet spicy sauce. This rose tteokbokki is a milder version of the traditional tteokbokki. So simple to make and only uses one pan.
    PRINT RECIPE PIN RECIPE
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    ESTIMATED COST : $5.90, or $2.95 a serve
    Course Main Course
    Cuisine Korean
    Servings 2 people
    Calories 978 kcal

    Ingredients
      

    • 70 grams (2.47 ounces) Short cut bacon or sliced ham
    • 100 grams (3.53 ounces) Korean fish cakes (or fish balls) chopped into bite sized pieces
    • ½ teaspoon minced garlic (1 garlic clove, roughly minced)
    • ¼ cup dashi (Japanese soup stock or water
    • ½ cup milk room temperature
    • ¼ cup heavy cream room temperature
    • 1 teaspoon chili powder
    • 1 teaspoon white sugar
    • 1 teaspoon Korean chili paste (Gonchujang) or more if you want it hotter
    • ½ cup (90 grams, 3.17 ounces) mini sausages I used cocktail Frankfurt sausages
    • 360 grams (12.70 ounces) Korean rice cakes if using dry rice cakes, submerge in water to soften
    • Salt to taste

    Instructions
     

    • Cut bacon into small pieces.
    • Heat a medium frying pan or saucepan on medium to high heat. Cook bacon pieces until they are starting to become crisp.
    • Add the chopped fish cakes and minced garlic. Sauté for 2 to 3 minutes.
    • Add dashi, milk, cream and cook on medium heat for 1 to 2 minutes. Add the chili powder, sugar, and chili paste. Mix well.
    • Cut slits into the sausages if using and then add to the pan. Cook for 1 minute.
    • Taste the sauce for seasoning. If you want to add more chili powder or paste to make it hotter or would like more salt add some now.
    • Place the rice cakes gently in the pan and bring the heat on high. Allow the mixture to boil until the rice cakes are soft.
    • Continue cooking the sauce until it is thickened to your liking.
    • Serve plain or with melted cheese (I love using mozzarella). Best served warm.

    Notes

    • Prepare all your ingredients before starting to make this dish. This will make it easier to make.
    • Use low to medium heat when cooking the tteokbokki. If you have your heat too high the rice cakes can burn and overcook.
    • Gently stir you rice cakes and sauce when they are cooking. This will help prevent them from sticking to the bottom of the pan.
    • Use a non stick frying pan.
    • If you are using frozen rice cakes, submerge them in water so they are able to easily separate. If you are using dry rice cakes, allow them to soften in water before using.

    Nutrition

    Serving: 1 serveCalories: 978kcalCarbohydrates: 146gProtein: 33gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 54mgSodium: 7588mgPotassium: 112mgFiber: 2gSugar: 22g
    Nutrition Disclosure
    Tried this recipe?Let us know how it went!

    More Easy Rice Dishes For Dinner

    • Dinner Ideas With Rice
    • What is Jasmine Rice?
    • Jasmine Rice In Instant Pot
    • Chorizo Fried Rice

    Reader Interactions

    Join the Discussion Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Author image.

    Hi, I'm Emily! There's much more to rice than just cooking it on the stove. It's so versatile and you can create so many beautiful dishes with it. From puddings and desserts to main meals and even finger foods. There is something for everyone!

    More about me →

    Popular

    • Biscoff Rice Flakes Porridge
    • Ube Baked Mochi Donuts
    • What is Basmati Rice
    • Biscoff Baked Mochi Donuts

    Web Stories

    • Hosomaki
    • Arroz Doce
    • Easy Rice Recipes
    • Fried Rice Recipes
    • Mango Mochi

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    Contact

    • Contact
    • About

    Copyright © 2023 The Rice Chick