Rose tteokbokki is made with chewy rice cakes simmered in a mildly spicy gochujang sauce that includes cream and milk. This easy Korean fusion recipe lets you prepare a tasty and satisfying snack or quick meal in under 20 minutes.

Rose tteokbokki with a creamy gochujang rose sauce in a skillet.

What is Rose Tteokbokki?

Rose tteokbokki is a recent Korean food trend that has taken the country by storm. This dish blends chewy rice cakes with traditional Korean chili paste (gochujang) and cream, achieving a rich yet balanced flavor. It’s milder than classic tteokbokki.

Inspired by Rosé sauce—a creamy, tomato-based sauce often used in pasta dishes—rose tteokbokki usually includes fish cakes and vegetables, and can be topped with optional cheese for extra creaminess.

If you enjoy blending traditional and modern flavors of Korean cuisine, make sure to add rose tteokbokki to your list. With this easy recipe, you can prepare a popular Korean fusion dish in just 20 minutes using only a few ingredients.

Rose tteokbokki served on a white late.

Ingredient Notes

Ingredients for making rose tteokbokki recipe.
  • Rice cakes (tteok) or wheat cakes (mil-tteok): either long or short, but slender type is preferred.
    • You can buy fresh rice cakes or those in vacuum-sealed packages in the refrigerated section of a Korean market or Asian stores. However, avoid the frozen type as they tend to crack easily.
  • 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. Easily found in any Asian markets.
  • Condiments: Gochujang, soy sauce, ketchup, and sugar
  • Cream and Milk: 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 (optional): adds depth to the flavor, but it is optional.

Optional Add-ins:

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

Stir-fry onion and sausage. Heat oil in a skillet over medium heat. Add onion and garlic, and cook until soft, about 2-3 minutes. Then add sausage and stir-fry for another 2 minutes. Finally, add gochujang and cook for one more minute.

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.

Add cream and milk. Sprinkle some cheese if using and stir well. Simmer over medium-low heat until the rice cakes are tender and the sauce thickens, then garnish with green onions and serve warm; the sauce will continue to thicken.

Rice cakes coated with gochujang cream sauce served in a dish.

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.

Rose tteokbokki in a mildly spicy sauce made with gochujang and cream.

More Rice Cake Recipes

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Rose tteokbokki with sausage in a creamy gochujang rose sauce.

Creamy Rose Tteokbokki

Rose tteokbokki features chewy rice cakes in a mildly spicy gochujang sauce with cream and milk. This quick Korean fusion recipe delivers a tasty snack or meal in under 20 minutes.
4.75 from 4 ratings

Recipe Video


  • 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

For Creamy Rose Sauce


  • 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.


  • While rice cakes are the most commonly used type of tteok in dishes like tteokbokki, there are other variations, such as mil-tteok (밀떡), which is made with wheat flour. 
  • Optional add-ins: Flat glass noodles, gimmari, bacon, cheddar cheese, mozzarella cheese. 
Calories: 647kcal, Carbohydrates: 82g, Protein: 13g, Fat: 30g, Saturated Fat: 14g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Trans Fat: 0.01g, Cholesterol: 70mg, Sodium: 740mg, Potassium: 439mg, Fiber: 4g, Sugar: 10g, Vitamin A: 712IU, Vitamin C: 3mg, Calcium: 72mg, Iron: 2mg
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