Rosé Cheesy Creamy Tteokbokki

Ouadie Rhabbouron

🌹 Rosé Cheesy Creamy Tteokbokki: The Trending Korean Comfort Food

 

Tteokbokki (Korean spicy rice cakes) is a beloved staple of Korean street food. But for those who find the traditional version a little too fiery, a delicious, creamy twist has taken the culinary world by storm: Rosé Tteokbokki.

This dish is a delightful fusion, borrowing its name from the Italian rosé sauce (a mix of cream and a red base) and applying it to the classic Korean spice base, gochujang. The result is a beautifully pinkish-orange sauce that is rich, velvety, mildly spicy, and perfectly balanced with sweet and savory notes—all topped with a generous, irresistible layer of melted cheese. It's the ultimate comfort food that’s easy to make at home!

 

🍽️ Recipe: Rosé Cheesy Creamy Tteokbokki

 

This recipe serves 2-3 and takes about 30 minutes from start to finish.

Prep Time Cook Time Total Time
10 mins 20 mins 30 mins
Course: Main Course / Snack Cuisine: Korean (Fusion) Servings: 2-3

 

🛒 Ingredients

 

 

Main Ingredients

 

  • 1 lb (450g) Korean cylindrical rice cakes (Tteokbokki Tteok)
  • 4 oz (115g) Korean fish cakes (Eomuk), cut into bite-sized pieces (optional, but recommended)
  • 6-8 mini cocktail sausages or 4 strips of bacon, cut into pieces (optional)
  • ½ medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 Tbsp cooking oil (vegetable or sesame)
  • ½ cup shredded Mozzarella cheese (for topping)
  • 1 stalk green onion, chopped (for garnish)
  • Toasted sesame seeds (for garnish)

 

Rosé Sauce

 

  • 1 cup (240ml) Heavy Cream
  • ½ cup (120ml) Milk (whole milk recommended)
  • 1 cup (240ml) Chicken or Vegetable Stock (or water)
  • 2 Tbsp Gochujang (Korean Red Chili Paste)
  • 1 Tbsp Gochugaru (Korean Red Pepper Flakes), adjust to your spice preference
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Sugar or Honey/Rice Syrup

 

👩‍🍳 Instructions

 

 

Step 1: Prep the Ingredients

 

  1. Soak the Rice Cakes: If using refrigerated or frozen rice cakes, place them in a bowl of warm water for 10-20 minutes while you prepare the other ingredients. This makes them chewy and prevents them from breaking. Drain well before using. Fresh rice cakes do not need soaking.
  2. Chop & Slice: Cut the fish cakes and sausage/bacon into desired shapes, thinly slice the onion, and mince the garlic.
  3. Mix Sauce Base: In a small bowl, whisk together the Gochujang, Gochugaru, Soy Sauce, and Sugar (or honey/syrup) to create the spicy paste.

 

Step 2: Build the Flavor Base

 

  1. Heat 1 Tbsp of cooking oil in a deep skillet or pot over medium heat.
  2. If using bacon or sausages, add them now and cook until the bacon is lightly crispy or the sausages are browned. Remove them from the pan and set aside, leaving a little of the rendered fat/oil in the pan.
  3. Add the sliced onion and minced garlic to the pan and sauté for about 2-3 minutes until the onion softens and the garlic is fragrant.

 

Step 3: Create the Rosé Sauce

 

  1. Reduce the heat to medium-low. Add the prepared Gochujang Paste mixture to the pan. Stir-fry for about 1 minute to release the flavor.
  2. Pour in the Chicken/Vegetable Stock, followed by the Heavy Cream and Milk. Stir well to fully dissolve the gochujang paste into the liquid, creating a smooth, light pink/orange "rosé" sauce.

 

Step 4: Simmer to Perfection

 

  1. Increase the heat to medium. Add the drained rice cakes and the cut fish cakes (if using) to the sauce.
  2. Bring the sauce to a gentle boil, then reduce the heat to a simmer (medium-low).
  3. Simmer, uncovered, for 5-8 minutes, stirring frequently to prevent the rice cakes from sticking to the bottom of the pan. The rice cakes should become soft and chewy, and the sauce will naturally thicken as the starch from the rice cakes releases.
    • Tip: If the sauce becomes too thick, add a splash more milk or stock. If it’s too thin, simmer for a few more minutes.

 

Step 5: Cheesy Finish and Serve

 

  1. Return the cooked bacon/sausages to the pan (if using).
  2. Sprinkle the shredded Mozzarella cheese evenly over the top of the dish.
  3. Cover the skillet with a lid and let it simmer on low heat for 2-3 minutes until the cheese is completely melted and beautifully gooey.
  4. Remove from the heat. Garnish generously with the chopped green onion and a sprinkle of toasted sesame seeds.
  5. Serve immediately while the sauce is creamy and the cheese is stretchy!

 

💡 Pro-Tips for the Best Rosé Tteokbokki

 

  • Spice Level Control: The spice comes primarily from the Gochujang and Gochugaru. Use more Gochugaru for a spicier kick, or omit it completely for a very mild version. You can also substitute the Gochujang with a mix of tomato paste (for color) and a milder chili paste for less heat.
  • The Cream Factor: Don't skimp on the heavy cream! Using a combination of heavy cream and milk provides the perfect balance of richness and smooth texture. Using only milk will result in a thinner, less luxurious sauce.
  • Taste and Adjust: The sauce flavors depend on the brands of gochujang and stock you use. Always taste the sauce after the cream is added and adjust the sweetness (more sugar), saltiness (more soy sauce), or spice (more gochugaru) to your liking.
  • Best Served Immediately: Like most creamy dishes, Rosé Tteokbokki is best enjoyed right after cooking. The rice cakes will continue to absorb the sauce as it cools, making the sauce much thicker. If reheating leftovers, add a splash of milk or water to loosen the sauce.

Enjoy this trendy, incredibly satisfying, and delightfully creamy spin on a Korean classic!

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