Spicy and Sweet Rosé Tteokbokki Golden Recipe
Hearty Rosé Tteokbokki You Can Make at Home
The perfect marriage of spicy tteokbokki and creamy sauce! Rosé Tteokbokki is all the rage, and now you can enjoy it at home, even more generously and deliciously. Made with simple ingredients, anyone can easily follow along. It’s perfect for special occasions or as a satisfying snack.
Tteokbokki Ingredients- 100g Tteokbokki rice cakes (use either mill tteok or ssal tteok)
- 4 sheets of rectangular fish cakes, cut into bite-sized pieces
- 100g cabbage, cut into large pieces
- 1/2 onion, thinly sliced
- 1 Tbsp minced garlic
- 1/2 green onion stalk, cut into large pieces
- 7 dried anchovies (for broth)
- 1 piece of dried kelp (about 5x5cm)
- 3 cups water (for broth)
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp sugar
Cream Sauce Ingredients- 1 Tbsp olive oil
- 1 Tbsp all-purpose flour
- 1/2 cup heavy cream (240ml)
- 1/4 cup milk (120ml)
- 2 strips of bacon, chopped
- 1 Tbsp olive oil
- 1 Tbsp all-purpose flour
- 1/2 cup heavy cream (240ml)
- 1/4 cup milk (120ml)
- 2 strips of bacon, chopped
Cooking Instructions
Step 1
First, let’s make the delicious tteokbokki broth! In a pot, combine 3 cups of water, 7 dried anchovies, and 1 piece of kelp. Start simmering over medium heat. Remove the kelp immediately after the water boils to prevent bitterness. Continue simmering the anchovies for about 5 more minutes to create a rich broth.
Step 2
While the broth is infusing, let’s prepare the other ingredients! Rinse the tteokbokki rice cakes in cold water. Cut the fish cakes into bite-sized pieces. Chop the cabbage into large chunks and slice the onion thinly. We’ll add the green onion at the end, so cut it into large pieces.
Step 3
Strain the anchovy broth through a sieve to get a clear liquid. Now, add the tteokbokki rice cakes, sliced fish cakes, cabbage, onion, and minced garlic to the pot. Bring it to a boil. Once boiling, stir in 2 Tbsp gochujang, 2 Tbsp gochugaru, and 2 Tbsp sugar. Cook over medium heat until the rice cakes are tender and the sauce has thickened slightly.
Step 4
While the tteokbokki is simmering, let’s make the rosé sauce. In a small pan, heat 1 Tbsp of olive oil and cook the chopped bacon until golden brown and crispy. Add 1 Tbsp of all-purpose flour to the bacon fat and cook over low heat, stirring constantly, until smooth, forming a roux. Gradually whisk in 1/2 cup heavy cream and 1/4 cup milk, stirring until you have a smooth cream sauce.
Step 5
Pour the prepared creamy sauce into the simmering tteokbokki. Stir well to combine everything, and let it simmer for another 2-3 minutes. Your spicy, sweet, and creamy Rosé Tteokbokki is ready! Taste and adjust seasoning if needed, adding a pinch of salt or sugar.
Step 6
Finally, garnish with the large pieces of green onion. Your delicious Rosé Tteokbokki is complete! For an even richer meal, consider adding a hard-boiled egg or some sausages. Serve immediately while warm!
