Rosé Tteokbokki – Cheesy and Creamy
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.
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.