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.
ESTIMATED COST : $5.90, or $2.95 a serve
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 (gochujang) 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
Tried this recipe?Let us know how it went!