This easy homemade rose tteokbokki recipe is a creamy, spicy, and savory version of the popular Korean street food. This creamy tteokbokki makes a delicious and satisfying snack that you can make in under 30 minutes!
These plush and bouncy tteokbokki rice cakes are slathered in a rich and savory creamy sauce and then topped with fresh parmesan cheese for the ultimate Korean fusion dish. This easy rose tteokbokki recipe is really easy to make and can be finished in under 30 minutes!
Rose tteokbokki is a lighter, less spicy version of the traditional tteokbokki with a deliciously creamy finish. So think of it as a Korean version of spicy carbonara since it is made with a rich creamy sauce and crispy bacon. This rose tteokbokki recipe is perfect for a quick afternoon snack or can be served as a full meal.
Rose tteokbokki is a milder version of Korean tteokbokki. It was made for those who cannot handle too much spice like me. If you love this rose tteokbokki recipe, be sure to check out my Korean corn cheese, bulgogi fries, and gochujang pasta!
Table of Contents
❤️ Why You’ll Love This Recipe
- Quick and Easy. The best part about this easy rose tteokbokki recipe is that it takes less than 30 minutes to make from start to finish!
- Mildly spicy. Traditional tteokbokki is addicting and delicious but it is not for those who cannot handle spice. Rose tteokbokki on the other hand is a milder, creamy version that is just as satisfying.
- The spice level is 100% customizable! The level of spice in this spicy tteokbokki recipe depends on the amount of gochugaru flakes you decide to add. If you want more spice then add more gochugaru. If you are scared of spice, add less!
🍽 Kitchen Equipment
You can make this rose tteokbokki by using only one large skillet!
- Mixing Bowls: I highly recommend measuring out all of the ingredients in mixing bowls before you begin for the most seamless cooking process.
- Large deep skillet: you will need a large and deep skillet that is large enough to hold the tteokbokki, fish cakes, sausages, and sauce. I used a 4.5-quart skillet that is about 12 inches wide.
🛒 Ingredients
All of these tteokbokki ingredients can be found at your local Korean grocery store like Hmart or online!
- Tteokbokki: choose refrigerated and NOT frozen tteokbokki. Frozen tteokbokki has a tendency to break and fall apart when cooked.
- Bacon: crispy bacon adds a smokey and salty flavor addition.
- Garlic and Green Onion: add fresh aromatic flavors.
- Fish Cake Sheets: you can find Korean fish cake sheets in the refrigerated or frozen aisle of your local Korean grocery market.
- Mini sausages: you can use mini sausages, mini hotdogs, or mini Vienna sausages whichever type of meat you’d like!
- Anchovy stock packet: anchovy and kelp broth is a staple broth in Korean cuisine. It adds a rich umami flavor that makes the homemade tteokbokki irresistible. You can buy anchovy and kelp stock packets at your local Korean grocery store or online!
- Milk: I recommend using whole milk for the ultimate creamy experience.
- Heavy Cream: a combination of heavy cream and milk thins out the thickness of the heavy cream while still adding a rich creamy base to the tteokbokki sauce.
- Gochujang: gochujang or Korean red pepper paste adds a spicy, funky, salty, and savory flavor and is the main flavoring ingredient.
- Gochugaru: gochugaru or Korean red pepper flakes add a smokey, sweet, and spicy flavor.
- Soy Sauce: soy sauce adds a layer of umami saltiness to the sauce.
- Brown Sugar: brown sugar balances out the spices and adds a subtle sweetness to the tteokbokki sauce.
- Toasted Sesame Oil: add toasted sesame oil as a finishing oil at the end for a nutty and toasty finish!
- Eggs: you can make hardboiled or soft-boiled eggs for an added topping.
- Toasted sesame seeds: toasted sesame seeds are the perfect nutty and toasty garnish.
- Parmesan Cheese: it wouldn’t be a cheesy tteokbokki without freshly grated parmesan cheese to finish!
✨ Substitutions and Additions
These tteokbokki ingredients can be customized based on your preferences! I’ve listed some ideas for substitutions and additions below.
Substitutions
- Ramen or noodles: instead of using tteokbokki, you can alternatively make this rose tteokbokki recipe with ramen or noodles.
- Tofu: for a meatless tteokbokki, substitute the bacon and sausages for tofu cubes instead.
- Broth: instead of using anchovy and kelp broth, you can alternatively use dashi stock, chicken stock, or vegetable stock.
- Spam or Ham: instead of bacon or mini sausages you can use mini spam cubes or ham cubes.
Additions
- Mozzarella cheese: for the ultimate cheesy tteokbokki, top the rose tteokbokki with mozzarella cheese slices immediately after you remove the pan from the heat.
- Vegetables: to make this easy tteokbokki recipe more balanced, add vegetables such as broccoli, mushrooms, napa cabbage, etc!
📝 How to Make Rose Tteokbokki
You can make this rose tteokbokki recipe from start to finish in under 30 minutes! I recommend reading through the instructions and tips section once through before you begin.
- Soak the tteokbokki. Soak the tteokbokki in warm tap water while you prepare the sauce.
- Cook the bacon. In a large deep skillet, cook the bacon until crispy. Remove from pan and set aside.
- Saute the garlic. In the same skillet, add 1 tablespoon of vegetable oil, minced garlic, and sliced green onions. Saute on medium heat for about 30 seconds or until lightly browned and fragrant.
- Add the sauce ingredients. Pour in the anchovy stock, heavy cream, milk, gochujang, gochugaru, soy sauce, and brown sugar. Mix to combine. Bring the sauce to a boil over medium heat for 3-4 minutes.
- Add tteokbokki. Once the sauce is boiling, add the drained tteokbokki and cook for 4-5 minutes or until soft. Stir occasionally so they don’t stick to the bottom.
- Add fish cake and sausages. Next, add the fish cakes, and mini sausages. Continue to cook until the sauce thickens, about 5-10 more minutes depending on how thick you want the sauce.
- Add bacon and sesame oil. Turn off the heat and add the bacon and sesame oil and mix to combine.
- Serve. To serve, scoop the rose tteokbokki into a small bowl, and sprinkle on toasted sesame seeds, sliced boiled eggs, green onion, and parmesan cheese. Enjoy!
⭐️ Tips for the Best Rose Tteokbokki
- Use non-frozen tteokbokki. For the best creamy spicy tteokbokki, I recommend using refrigerated Korean rice cakes and not frozen rice cakes to prevent the tteokbokki from splitting open and breaking when cooked.
- Prepare your workstation before you begin. Once you begin cooking this cheesy tteokbokki, you will have to move quickly. Measure out all of your ingredients before you begin for the most seamless process.
- Cook over medium to medium-low heat. The creamy tteokbokki sauce will thicken rather quickly once it starts to simmer. You want to keep the heat on the lower side so you can prevent the Korean rice cakes from overcooking and the sauce from thickening too fast.
- The longer you simmer the thicker the sauce. Once you add the tteokbokki rice cakes to the tteokbokki sauce, you will need to simmer it for up to 10 minutes for the sauce to thicken. The starches from the rice cakes will thicken the sauce over time. So carefully watch the sauce and remove the spicy tteokbokki from the heat immediately when the sauce thickens.
- Add the sesame oil at the end! Sesame oil is more of a finishing oil that adds a nutty and toasted flavor to the dish. If you cook sesame oil too long, the flavor will disappear which is not what we want!
🥡 Storage Instructions
This rose tteokbokki recipe is best served immediately. You can store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat: you can warm the spicy tteokbokki on the stove or the microwave until the rice cakes are soft and chewy.
💬 Frequently Asked Q’s & A’s
Rose tteokbokki is a new popular Korean street food that is a spinoff from the traditional tteokbokki. Tteokbokki are rice cakes that are cylinder-shaped and then coated in a rich savory and spicy gochujang sauce. Rose tteokbokki adds cheese, milk, and/or heavy cream to the gochujang sauce for a creamier cheesy tteokbokki.
The tteokbokki rice cakes themselves are soft and chewy and have a white rice flavor. The rose tteokbokki sauce has a creamy, savory, mildly spicy, with a rich gochujang flavor.
Since this is a Korean and Western fusion dish, there are multiple names for it. It has also been called cream tteokbokki, rose carbonara tteokbokki, or rose cream tteokbokki.
The classic tteokbokki sauce is made of anchovy and kelp broth, gochujang, gochugaru, soy sauce, and sesame oil. Rose tteokbokki sauce adds a touch of garlic, milk, and heavy cream that is topped with parmesan cheese for a creamy and cheesy tteokbokki.
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👩🏻🍳 Recipe
Rose Tteokbokki
Equipment
Ingredients
- 1 lb tteokbokki tteok
- 4 strips bacon sliced into ½ inch pieces
- 4 cloves garlic minced
- 1 stalk green onion sliced
- 3-4 sheets fish cake sliced into bite sized pieces
- 12 mini sausages
Rose Sauce
- 1 cup anchovy stock
- 1 cup milk
- ½ cup heavy cream
- 3 tablespoon gochujang
- 1 tablespoon gochugaru
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar packed
Garnish
- 1 teaspoon toasted sesame oil
- 1 tablespoon green onion sliced
- 1 teaspoon toasted sesame seeds
- 3 boiled eggs soft or hardboiled
- Parmesan cheese
Instructions
- Soak the tteokbokki. Soak the tteokbokki in warm tap water while you prepare the sauce.
- Cook the bacon. In a large deep skillet, cook the bacon until crispy. Remove from pan and set aside.
- Saute the garlic. In the same skillet, add 1 tablespoon vegetable oil, minced garlic and sliced green onions. Saute on medium heat for about 30 seconds or until lightly browned and fragrant.
- Add the sauce ingredients. Pour in the anchovy stock, heavy cream, milk, gochujang, gochugaru, soy sauce and brown sugar. Mix to combine. Bring the sauce to a boil over medium heat for 3-4 minutes.
- Add tteokbokki. Once the sauce is boiling, add the drained tteokbokki and cook for 4-5 minutes or until soft. Stir occasionally so they don’t stick to the bottom.
- Add fish cake and sausages. Next, add the fish cakes, sausages. Continue to cook until the sauce thickens, about 5-10 more minutes depending on how thick you want the sauce.
- Add bacon and sesame oil. Turn off the heat and add the bacon and sesame oil and mix to combine.
- Serve. To serve, scoop the rose tteokbokki into a small bowl, sprinkle on toasted sesame seeds, sliced boiled eggs, green onion and parmesan cheese. Enjoy!
Notes
- Use non-frozen tteokbokki. For the best creamy spicy tteokbokki, I recommend using refrigerated Korean rice cakes and not frozen rice cakes to prevent the tteokbokki from splitting open and breaking when cooked.
- Prepare your workstation before you begin. Once you begin cooking this cheesy tteokbokki, you will have to move quickly. Measure out all of your ingredients before you begin for the most seamless process.
- Cook over medium to medium-low heat. The creamy tteokbokki sauce will thicken rather quickly once it starts to simmer. You want to keep the heat on the lower side so you can prevent the Korean rice cakes from overcooking and the sauce from thickening too fast.
- The longer you simmer the thicker the sauce. Once you add in the tteokbokki rice cakes to the tteokbokki sauce, you will need to simmer it for up to 10 minutes for the sauce to thicken. The starches from the rice cakes will thicken the sauce over time. So carefully watch the sauce and remove the spicy tteokbokki from the heat immediately when the sauce thickens.
- Add the sesame oil at the end! Sesame oil is more of a finishing oil that adds a nutty and toasted flavor to the dish. If you cook sesame oil too long, the flavor will disappear which is not what we want!
- Storage Instructions: This rose tteokbokki recipe is best served immediately. You can store any leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat: you can warm the spicy tteokbokki on the stove or the microwave until the rice cakes are soft and chewy.
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