Try Korean Delicious Homemade Rose Tteokbokki Recipe

Rose tteokbokki melds chewy rice cakes with a creamy, gently spicy rose sauce. Created from gochujang, cream, milk, and savory components, this recipe forms a delightful fusion delicacy.

What's in Rose Tteokbokki?

– 1.5 lb Of Tteokbokki Tteok – 6 Strips Of Bacon  – 1.5 Stalk Green Onion  – 6 Cloves Garlic Minced – 18 Sausages Mini Size – 5 – 6 Sheets of Fish Cake 

Ingredients

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

Step - 1

Begin by soaking the tteokbokki in water before preparing the sauce.

Step - 2

In a large skillet, cook bacon until crispy, set aside.

Step - 3

Using the same skillet, add vegetable oil, sliced green onions, and minced garlic. Sauté for about 1 minute until slightly browned.

Step - 4

Incorporate anchovy broth, milk, heavy cream, soy sauce, brown sugar, gochugaru, and gochujang. Stir and bring to a boil for 4 to 5 minutes.

Step - 5

Add drained tteokbokki, cook for 4 to 5 minutes, stirring occasionally.

Step - 6

Introduce fish cakes and sausages. Cook until the sauce thickens (about 8 to 10 more minutes), adjusting thickness to taste.

Step - 7

Turn off heat, add bacon and sesame oil, mix.

Step - 8

Serve Rose Tteokbokki in bowls, garnished with toasted sesame seeds, green onion, parmesan cheese, and sliced boiled eggs. Ready to enjoy!

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