I wasn’t planning to make anything remotely Korean that day. It was a breezy Tuesday afternoon, and I was on my third attempt to jazz up my usual lunch routine. After a string of European-inspired dishes pesto pasta, creamy risotto, and yet another Caprese salad my palate felt… uninspired. Something inside me craved boldness, creaminess, and a little spice.
Suddenly, Rosé Tteokbokki popped into my mind. A perfect middle ground between the fiery comfort of Korean street food and the rich, velvety sauces I’d been leaning on all week. Spicy, creamy, cheesy, and ridiculously satisfying. Within 30 minutes, my kitchen smelled like toasted garlic, bubbling cheese, and gochujang warmth.
I plated it steaming hot, mozzarella pulling like silky ribbons, and took a bite. Let’s just say: my salad days are on hold for a while.
Short Description
Rosé Tteokbokki is a modern Korean comfort dish that combines chewy rice cakes with a spicy, creamy gochujang-based sauce and melty mozzarella cheese. It’s cozy, bold, and indulgent perfect for when you want to break from the ordinary.
Key Ingredients
- 1 cup Korean rice cakes, rinsed under cold water
- 1 cup unsalted chicken stock
- 1/2 cup heavy cream
- 1 fishcake, thinly sliced
- 1 stalk spring onion, finely chopped (for garnish)
- 1 clove garlic, minced
- 1/2 onion, thinly sliced
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon gochugaru (Korean chili flakes)
- 1 teaspoon light soy sauce
- 1 tablespoon honey
- 1/2 teaspoon sesame oil
- 1/2 cup shredded mozzarella cheese
Tools Needed
- Medium skillet with lid
- Cutting board & knife
- Measuring spoons & cups
- Mixing spoon or spatula
Cooking Instructions
Step 1: Sauté the Aromatics
Heat a medium skillet over medium heat with a splash of oil. Add sliced onions and minced garlic. Stir frequently and cook until soft and translucent, about 2–3 minutes.
Step 2: Build the Sauce
Pour in the chicken stock. Add gochujang, gochugaru, light soy sauce, honey, and sesame oil. Stir thoroughly until fully combined. Let the mixture come to a gentle boil.
Step 3: Cook the Rice Cakes
Add the rinsed rice cakes into the simmering sauce. Cook for 7–10 minutes, stirring occasionally, until they soften and become chewy. If the sauce thickens too fast, add 1–2 tbsp water.
Step 4: Add Fishcake
Stir in the sliced fishcake and let it warm through, about 2 more minutes.
Step 5: Make It Rosé
Reduce heat to low and pour in the heavy cream. Stir gently until the sauce turns a soft pink and becomes creamy.
Step 6: Add the Cheese
Sprinkle mozzarella evenly on top. Cover with a lid and cook for 2–3 minutes until the cheese has completely melted into gooey ribbons.
Step 7: Finish & Serve
Remove from heat. Garnish with chopped spring onions and serve hot immediately.
Why You’ll Love This Recipe
– Bold, comforting flavors with a creamy twist
– Easy to make with pantry and freezer staples
– Customizable heat level
– Perfect for solo meals or sharing
– A fun fusion of Korean and Western cuisine
– Naturally gluten-free with the right soy sauce
Mistakes to Avoid & Solutions
Mistake 1: Overcooking rice cakes
Solution: Simmering too long can make the rice cakes mushy instead of chewy. Keep the cooking time under 10 minutes and stir occasionally to prevent sticking or uneven texture.
Mistake 2: Adding cream over high heat
Solution: Cream can separate or curdle if added while the sauce is boiling. Always reduce the heat to low before pouring in the heavy cream and stir gently to keep the sauce smooth.
Mistake 3: Burning the garlic
Solution: Garlic burns quickly and adds bitterness if cooked in hot oil too long. Add it after the oil is warm and stir constantly until just fragrant, about 30 seconds.
Mistake 4: Using clumpy or pre-shredded cheese
Solution: Pre-shredded cheese often contains anti-caking agents that prevent smooth melting. Use freshly shredded mozzarella and melt it slowly under a lid for the best gooey texture.
Mistake 5: Making it too spicy
Solution: Gochugaru and gochujang can quickly overpower the dish. Reduce the amounts or balance the heat by adding extra cream or a small spoon of sugar to mellow the flavor.
Serving and Pairing Suggestions
– Serve it hot, right from the pan
– Pair with Korean pickles (danmuji or kimchi) to cut the richness
– Add a soft-boiled egg for extra creaminess
– Serve as a fun party appetizer in ramekins
– Complement with iced barley tea or a glass of cold milk
Storage and Reheating Tips
– Store leftovers in an airtight container in the fridge for up to 2 days
– Reheat in a skillet over low heat with 1–2 tbsp water or cream
– Microwave in 30-second intervals, stirring between each to avoid uneven heating
– Do not freeze, as rice cakes turn grainy after thawing
FAQs
1. Can I use frozen rice cakes?
Yes, just soak them in warm water for 10–15 minutes before cooking.
2. Is this very spicy?
It has a kick, but the cream and cheese balance it out. You can reduce gochugaru to tone it down.
3. Can I make it vegetarian?
Absolutely! Skip the fishcake and use veggie broth instead of chicken stock.
4. What if I don’t have gochujang?
Substitute with a mix of chili paste and a little miso or soy sauce, though the flavor won’t be quite the same.
5. Can I use milk instead of heavy cream?
You can, but it won’t be as rich or creamy. Whole milk is the best alternative.
Tips & Tricks
– Rinse rice cakes under cold water to prevent sticking
– For stretchier cheese pulls, add cheese in layers
– Don’t skip the honey it balances the heat
– A nonstick skillet helps prevent burnt bottoms
– Add a pinch of parmesan for a bolder cheese flavor
Recipe Variations
Bacon Rosé Tteokbokki: Fry chopped bacon in Step 1 and use bacon fat instead of oil. Adds smoky depth.
Mushroom Rosé Tteokbokki: Sauté sliced mushrooms with the onion and garlic for a hearty vegetarian version.
Seafood Style: Add a handful of shrimp in Step 4 with the fishcake.
Vegan Rosé: Use oat cream, vegan cheese, and veggie broth. Skip fishcake or replace with tofu.
Extra Spicy: Stir in a spoonful of chili crisp before serving.
Final Thoughts
Rosé Tteokbokki took me by surprise. What started as a spontaneous craving ended up becoming one of the most soul-hugging dishes I’ve cooked all year. It checks every box: rich, spicy, cheesy, and ridiculously easy to throw together. It’s playful and comforting all at once the kind of food that makes you smile mid-bite.
If you’re ever feeling bored with your regular meal rotation, make this. You’ll feel like you’ve traveled without leaving your kitchen. Every spoonful tastes like a culinary hug, and honestly, that’s what we all need sometimes.
Rosé Tteokbokki – Cheesy and Creamy
Ingredients
- 1 cup Korean rice cakes rinsed under cold water
- 1 cup unsalted chicken stock
- ½ cup heavy cream
- 1 fishcake thinly sliced
- 1 stalk spring onion finely chopped (for garnish)
- 1 clove garlic minced
- ½ onion thinly sliced
- 1 tablespoon gochujang Korean chili paste
- 1 teaspoon gochugaru Korean chili flakes
- 1 teaspoon light soy sauce
- 1 tablespoon honey
- ½ teaspoon sesame oil
- ½ cup shredded mozzarella cheese
Instructions
- In a heated skillet with a splash of oil, cook sliced onion and minced garlic over medium heat for 2–3 minutes until soft and fragrant.
- Pour in chicken stock, then add gochujang, gochugaru, soy sauce, honey, and sesame oil. Stir well and bring to a gentle boil.
- Add rinsed rice cakes and simmer for 7–10 minutes, stirring occasionally, until tender. If too thick, add 1–2 tbsp water.
- Stir in sliced fishcake and cook for 2 more minutes until warmed through.
- Lower the heat and add heavy cream. Stir gently until the sauce turns creamy and pink.
- Top with shredded mozzarella. Cover and cook for 2–3 minutes until the cheese is fully melted.
- Uncover, sprinkle with chopped spring onion, and serve hot.
