Rose Tteokbokki Recipe
Rose tteokbokki recipe is an easy dish to make at home in just 30 minutes. It is a popular Korean street food that is spicy, creamy, savory, and too delicious.
Equipment
- Large Deep Skillet
- Mixing Bowls
Ingredients
- 1.5 lb Of Tteokbokki Tteok
- 6 Strips Of Bacon Cut Into ½ inch Slices
- 1.5 Stalk Green Onion Sliced
- 6 Cloves Garlic Minced
- 18 Sausages Mini Size
- 5 - 6 Sheets of Fish Cake Cut Into Bite Size Pieces
For Rose Sauce
- 1.5 Cups Of Anchovy Stock
- 1.5 Cups Of Milk
- 0.75 Cup Heavy Cream
- 4.5 tbsp Gochujang
- 1.5 tbsp Gochugaru
- 1.5 tbsp Brown Sugar
- 1.5 tbsp Soy Sauce
For Garnishing
- 1.5 tsp Green Onion Sliced
- 1.5 tsp Sesame Seeds Toasted
- 1.5 tsp Sesame Oil Toasted
- 4.5 Boiled Eggs
- Parmesan Cheese
Instructions
- First, soak the tteokbokki in normal water before starting to prepare the sauce.
- Take a large deep skillet and cook the bacon until it becomes crispy. Now, remove it from the pan and keep it aside.
- Using the same skillet, add 1-2 tablespoons of vegetable oil, sliced green onions, and minced garlic. Saute everything for at least 1 minute or until they become slightly brown.
- Now add the anchovy broth, milk, heavy cream, soy sauce, brown sugar, gochugaru, and gochujang. Store well to combine everything. Bring it to a boil over medium to high heat for about 4 to 5 minutes.
- When the sauce is cooked well and boiling, it's time to add the drained tteokbokki. Cook for 4 to 5 minutes or until they become soft. Keep stirring occasionally so that they do not stick to the bottom of the skillet.
- Next, add the fish cakes and sausages. Let it cook until the sauce becomes thick. It might take 8 to 10 minutes more. Also, it's your choice how thick you want the sauce to be!
- Turn off the heat now. Then, add the bacon & sesame oil and mix properly.
- To serve, put the rose tteokbokki in a small bowl. Sprinkle some toasted sesame seeds, green onion, parmesan cheese, and add sliced boiled eggs. And it's ready!
Notes
- Always try to use non-frozen tteokbokki to prevent frozen rice cakes from spreading out and breaking while it is being cooked.
- Remember, cook the dish over low to medium heat as the tteokbokki sauce tends to become thick quickly. Also, this will not overcook the rice cakes and prevent the tteokbokki sauce from thickening too quickly.
- You adjust the level of sickness in the dish. If you want to add more spice, add more gochugaru, and if you don't, then add less.
- Adding sesame oil at the end is the best because it puts a nutty & toasted flavor to the rose tteokbokki dish. If it is cooked for too long, the flavor vanishes and that's not what we desire!
- Rose tteokbokki tastes the best when it is served immediately but if you want to store it, then use airtight containers to refrigerate for 3 days and not more than that.
- You can reheat the rose tteokbokki in a microwave or on the stove until the rice cakes are chewy and soft.