Creamy & Savory Rosé Tteokbokki Recipe
Homemade Rosé Tteokbokki: Extra Creamy and Rich with Milk!
Introducing a Rosé Tteokbokki recipe that’s incredibly smooth and savory, thanks to the addition of milk. We’ve adapted a recipe from the blog ‘Anutnim’ and detailed it here for you to enjoy. The spicy kick of tteokbokki harmonizes beautifully with the rich flavor of rosé sauce, making it irresistibly delicious!
Main Ingredients
- 300g Tteokbokki rice cakes (mill tteok)
- 2 sheets of fish cakes (eomuk)
- 6 button mushrooms
Cooking Instructions
Step 1
First, rinse the 300g of tteokbokki rice cakes (mill tteok) under cold water 2-3 times. This removes any impurities and prevents the rice cakes from sticking together during cooking.
Step 2
Cut the 2 sheets of fish cakes
Step 3
into bite-sized pieces, similar in size to the rice cakes, or into triangles or rectangles. Cutting the fish cakes allows the sauce to penetrate evenly, enhancing the flavor.
Step 4
Clean the 6 button mushrooms
Step 5
by trimming the ends and cut them into 2-4 pieces each, following their natural shape. Mushrooms add umami and a pleasant texture to the sauce.
Step 6
Pour 2 cups (about 400ml) of fresh milk into a wide, deep pot. Using milk as a base creates a wonderfully smooth and rich flavor, different from regular tteokbokki.
Step 7
Start heating the milk over medium heat. Once it begins to simmer and foam,
Step 8
add the rinsed rice cakes.
Step 9
Once the water returns to a boil after adding the rice cakes,
Step 10
add the sliced button mushrooms and
Step 11
add all the prepared fish cakes, and let everything simmer together. Stir gently occasionally to prevent sticking to the bottom of the pot.
Step 12
Gently stir everything together once or twice with a spatula to combine the ingredients,
Step 13
and once the sauce starts to thicken and boil again,
Step 14
add 5 tablespoons of store-bought rosé pasta sauce. Using a pre-made sauce makes creating a delicious rosé sauce convenient.
Step 15
Stir well to coat the rice cakes, fish cakes, and mushrooms with the rosé sauce. Simmer over low heat for another 2-3 minutes, adjusting the consistency as needed to prevent it from becoming too thick.
Step 16
Finally, place the slice of cheddar cheese attractively on top of the tteokbokki.
Step 17
Turn off the heat when the cheese has melted and the tteokbokki is about half-cooked. Enjoy immediately while warm for the best taste!
