Creamy Rose Tteokbokki
Rose tteokbokki combines chewy rice cakes with a creamy, mildly spicy rose sauce. Made with gochujang, cream, milk, and savory ingredients, this recipe makes a delightful fusion dish. Add sausages for a satisfying snack or quick meal in under 20 minutes.
Koreans are widely recognized for their culinary innovation and adventurous spirit, which has paved the way for the emergence of Korean fusion cuisine.
This fusion food trend involves combining traditional Korean flavors with Western ingredients and techniques, resulting in an array of exciting new flavors and textures.
From classic fusion dishes like corn cheese and budae jjigae to popular street foods like Korean street toast, cream cheese garlic bread, and Korean corn dog, people in Korea are always eager to explore new culinary horizons.
Rose tteokbokki is another excellent example of this trend, a fusion dish that has delighted the taste buds of those who crave something innovative and delicious.
What is Rose Tteokbokki?
Rose tteokbokki is a recent popular Korean dish that has captured the hearts of both young and old people in Korea and around the world.
It is a delicious variation of the classic tteokbokki, featuring chewy rice cakes simmered in a creamy and mildly spicy sauce.
The idea for Rose Tteokbokki was inspired by the Rosé sauce, which is a beautiful blend of cream and tomato sauce commonly used in pasta dishes. In this dish, a similar creamy base is created, but the tomato flavor is minimized while gochujang (Korean chili paste) is added to create a unique and distinctive flavor.
The blend of creamy and spicy flavors makes Rose Tteokbokki stand out from Western-style Rosé pasta. Additionally, this dish uses rice cakes instead of pasta, which is why it is called “Rose Tteokbokki.”
Unlike the traditional Korean spicy rice cakes, Rose tteokbokki is not overly spicy, making it a great option for those who are sensitive to heat but still want to try trendy Korean cuisine.
Choosing the Ideal Rice Cakes
Tteok (also spelled as “ddeok”) is a beloved staple of Korean cuisine, referring to a type of traditional rice cake made from glutinous rice flour. Available in various shapes, and sizes, you can use tteok as a snack, dessert, or use as an ingredient in other dishes.
Rice cakes are commonly used in dishes like tteokbokki or tteokguk (rice cake soup). However, other variations exist, such as mil-tteok made with glutenous wheat flour, still considered tteok in Korean cuisine.
Compared to rice cakes, mil-tteok tends to stay soft even after simmering in sauce for some time. In fact, many Koreans and restaurants prefer using mil-tteok, especially the noodle-looking wheat cakes, when making rose tteokbokki.
You can find them in well-stocked Korean stores. However, if you cannot find them, you can use any short cylinder-shaped rice cakes for making tteokbokki.
Regardless of whether you use rice cakes or wheat cakes, they both bring the soft, chewy texture that everyone loves and are equally delicious.
The Ingredients You’ll Need
- Rice cakes (tteok) or wheat cakes (mil-tteok): either long or short, but slender type
- Sausage: People typically use cocktail sausage links for this dish, but you can use any variety of sausages according to your preference.
- Fish cake: thin, flat fish cakes are a common addition, but it is optional
- Onion and garlic: savory additions that enhance the flavor
- Gochujang: brings a gentle heat and rich flavor to the dish
- Soy sauce: to season and flavor
- Ketchup: adds a hint of tomato taste and tanginess to the sauce
- Sugar: to add sweetness
- Cream: use either heavy cream or whipping cream to bring the creamy texture that this dish is famous for
- Milk: provides a liquid element while balancing the sauce without being too rich
- Chicken bouillon powder: adds depth to the flavor, but it is optional
Some of these add-ins are a matter of personal preference, so feel free to include them to make the dish heartier or leave them out if you prefer.
- Vegetables: cabbage, carrot, and Asian leek are popular choices, but you can also use any other vegetables you like.
- Flat glass noodles is a good addition since it add more texture and flavor.
- Bacon is another tasty option to add a smoky, savory element.
- Cheese: Some people like to add cheese, such as cheddar or Parmesan, to their rose tteokbokki.
- I personally prefer it without cheese as it can distract from the delicious combination of gochujang and cream. However, you can add cheese if you like, as everyone’s taste preferences are different.
How to make Rose Tteokbokki
Step 1. Stir-fry onion and sausage
- Heat oil in a skillet over medium heat. Add onion and garlic and stir-fry until soft, about 2-3 minutes.
- Add sausage and continue to stir-fry for another 2 minutes. Add gochujang and cook for another 1 minute.
Step 2. Put rice cakes and other add-ins
- Pour in water and add fish cake, ketchup, soy sauce, sugar, and chicken bouillon powder (if using). Stir them well.
- Add the rice cakes (tteok) and bring the sauce to a boil.
Step 2. Add cream and milk
- Add cream and milk, stirring everything well. Simmer for 4-5 minutes over medium-low heat until the rice cakes are tender and the sauce has thickened slightly. Add cheese, if using, and stir well.
- Remove the skillet from the heat and garnish with green onion.
- Serve warm. The sauce will thicken more as it sits.
Serving and Reheating Tips
Serving rose tteokbokki hot is best as the cakes can become harder as it cools. You should refrigerate any leftovers, which can last up to a week.
To reheat, add a small amount of milk to loosen the sauce and warm it up on the stove until it becomes creamy and hot again.
More Rice Cake Dishes to Try
- Dakgalbi (Spicy Korean Chicken Stir-Fry)
- Pan Fried Rice Cakes
- Rice Cake Skewers, Tteok Kkochi
- Tteokguk (Korean Rice Cake Soup)
- Spicy Korean Rice Cake Stir-Fry with Vegetables
Creamy Rose Tteokbokki
- 3/4 lb (320 g) Korean rice cakes for tteokbokki, or wheat cakes (mil-tteok)
- 1/2 small onion, thinly sliced
- 1/2 tbsp minced garlic
- 1/4 lb (113 g) cocktail sausage, roughly scored
- 2 sheets Korean fish cake, diced
- 4 tbsp chopped green onion, to garnish, optional
- Heat oil in a skillet over medium heat. Add onion and garlic and stir-fry until soft, about 2-3 minutes. Add sausage and continue to stir-fry for another 2 minutes.
- Add gochujang and cook for another 1 minute. Pour in water and add fish cake, ketchup, soy sauce, sugar, and chicken bouillon powder (if using). Stir them well.
- Add the rice cakes (tteok) and bring the sauce to a gentle boil.
- Add cream and milk, stirring everything well. Simmer for 4-5 minutes over medium-low heat until the rice cakes are tender and the sauce has thickened slightly. Add cheese, if using, to the sauce and stir well.
- Remove the skillet from the heat and garnish with green onion. Serve warm. The sauce will thicken more as it sits.