Creamy Rosé Tteokbokki – A Cheesy Korean Comfort Dish

Indulge in Rosé Tteokbokki, a cheesy Korean comfort dish bursting with flavor and perfectly satisfying.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Korean

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Tteokbokki

300 grams Tteokbokki (Korean Rice Cakes) Main ingredient, provides chewy texture; use fresh Tteokbokki and rinse under cold water before cooking.

For the Sauce

2 cups Chicken Stock Adds flavor and moisture; substitutable with vegetable stock or water for a lighter option.
1 cup Heavy Cream Offers a creamy consistency; can substitute with milk for a lighter version.
2 tablespoons Gochujang Essential for authentic flavor; adds spiciness and a slight sweetness; substitute with sriracha if needed.
1 teaspoon Gochugaru Provides heat and color; if unavailable, use paprika with a pinch of cayenne.
2 tablespoons Light Soy Sauce Adds umami flavor; tamari can replace it for a gluten-free option.
1 tablespoon Honey Balances heat with sweetness; can swap with sugar or maple syrup.
1 teaspoon Sesame Oil Enhances fragrance; optional for flavor; olive oil can be a substitute.

For the Add-Ins

100 grams Fishcake Adds protein and texture; optional and can be omitted if preferred.
3 cloves Garlic Enhances flavor with aromatic notes; can use garlic powder as an alternative.
1 medium Onion Offers sweetness and depth; any onion variety can work; use less if preferred.
2 stalks Spring Onion For garnishing; adds freshness; can also use chopped green onions.

For the Cheesy Finish

150 grams Mozzarella Creates an enticing cheesy layer; other melting cheeses like Gouda can be used as alternatives.

Equipment

Medium-sized pot

Method

Step-by-Step Instructions for Creamy Rosé Tteokbokki

Rinse the fresh Tteokbokki under cool running water for about 1 minute. Set aside in a bowl.
In a medium-sized pot, combine the chicken stock, heavy cream, gochujang, gochugaru, soy sauce, honey, and optional sesame oil. Whisk together until well blended.
Place the pot over medium heat and bring the sauce to a gentle simmer, about 3-4 minutes. Add minced garlic and sliced onion, stirring well.
Add rinsed Tteokbokki and sliced fishcake to the pot, cooking on medium heat for 5-7 minutes or until the rice cakes are soft.
Reduce heat to low and stir in shredded mozzarella cheese. Allow cheese to melt completely, about 2-3 minutes.
Remove from heat and serve immediately, garnished with sliced spring onion.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 15gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 350mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

Store leftover Rosé Tteokbokki in an airtight container for up to 2 days. Reheat gently on the stove over low heat with a splash of milk to revive the sauce.

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