Rose Tteokbokki

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!

Course Appetizer, Appetizer & Sides, Lunch & Dinner Recipes, Main Course, Snack

Cuisine Asian Fusion, Korean

Keyword cheese tteokbokki, cheesy tteokbokki, creamy tteokbokki, easy tteokbokki, homemade tteokbokki recipe, how to make tteokbokki, rose tteokbokki, rose tteokbokki recipe, spicy tteokbokki, tteokbokki ingredients, tteokbokki sauce

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 844kcal

Author Megan

Equipment

Ingredients

1 lb tteokbokki tteok
4 strips bacon sliced into 1/2 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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