Rose Tteokbokki Recipe is a unique variation of the popular Korean dish Tteokbokki, which traditionally features chewy rice cakes cooked in a spicy Gochujang (Korean red chili paste) sauce.
In this version, a creamy, pinkish “rose” sauce is added to mellow the spice while adding a rich, luxurious texture. The sauce combines the bold flavours of Gochujang with creamy ingredients like milk or heavy cream, creating a comforting fusion that’s both spicy and smooth.
This twist has become especially popular among those who enjoy Korean flavours with a milder heat.
Tteokbokki Pronunciation
Pronounced as “tuhk-boh-kee”, Tteokbokki can be broken down into “tteok” (rice cake) and “bokki” (stir-fried). The initial “T” sound is soft, almost like a “d,” while the “eo” sounds like the “u” in “luck.” Tteokbokki, a beloved Korean comfort food, is known for its unique chewy texture and bold flavours, making it a favourite snack or meal for all ages.
Ingredients that Make Rose Tteokbokki Special
The distinctive taste of rose tteokbokki is achieved by balancing traditional korean ingredients with creamy western elements. Bouncy rice cakes (tteok) are a must, the gochujang lends some heat and depth of flavor while Korean fish cakes provide chewy texture as well.
Rose sauce is what happens when a touch of cream or milk, bistro-style garlic and onions are added to pair it back nicely for that creamy punch. Bake cheese on the top or stir it in while cooking for a richer, creamier sauce. We mixed them all together and that is how we have got our best visually stunning tasty dish.
Why Homemade Rose Tteokbokki Recipe is a Great Choice
And making rose tteokbokki at home means you can adjust spicy and creamy levels to your personal taste. And if needed, chilli unit can be lowered by reducing gochujang or the creamy base replaced with a dairy free alternative.
Most of the Tteokbokki sold in stores is preserved with chemical substances or perfume, but handmade Tteokboki can be made by selecting natural ingredients carefully.
Cooking it yourself also allows you to play with mix-ins (like vegetables or protein), delivering a meal catered to your taste buds. This is a great receptacle for real, traditional flavour with a new twist and all in your own kitchen.
Rose Tteokbokki Recipe
Equipment
- Large pan or skillet – for cooking the sauce and rice cakes
- Wooden spoon or spatula – for stirring the ingredients
- Measuring cups and spoons – for accurate ingredient measurements
- Cutting board and knife – to chop onions and any additional vegetables
- Lid – if melting cheese on top, to cover the pan and let it melt
Ingredients
- 1 lb 450g Korean rice cakes (tteok)
- 1 tbsp gochujang Korean red chili paste
- 1 tbsp gochugaru Korean red chili flakes – optional, for extra spice
- 1/2 cup heavy cream
- 1 cup milk
- 1 tbsp butter
- 1/4 cup onion finely chopped
- 1/4 cup fish cake sliced (optional)
- 1/4 cup mushrooms sliced (optional)
- 1/4 cup mozzarella cheese for topping, optional
- Salt and pepper to taste
- Green onions chopped (for garnish)
Instructions
- Soak the rice cakes: If you have cold or frozen rice cakes, soak them in warm water for 10 minutes to moisten.
- Prepare the base sauce: Melt the butter in a pan on medium heat. Saute with onions until softened.
- Cook the rice cakes: Put gochujang and if using,gochugaru into the pan with onions. Now slave the rice cakes, milk and fish for about 5 minutes stirring occasionally.
- Add the cream: Add in the heavy cream and continue to cook over medium low until the sauce has thickened up a bit, boiling out all starchy taste of rice cakes for about 5-7 minutes.
- Add cheese (optional): If using, sprinkle mozzarella cheese over the Tteokbokki, cover with a lid & let it melt.
- Season and garnish: Add salt and pepper to taste. Garnish with green onions.
- Serve and enjoy!: And you have a creamy rose Tteokbokki ready to be enjoyed!
Notes
- Adjust Spice Level: Reduce gochujang or skip gochugaru for a milder version.
- Alternative Ingredients: Try adding bell peppers or spinach for more flavour and colour.
Tips for Better Rose Tteokbokki Recipe
- Choose Quality Rice Cakes: If you want to make the best rose Tteokbokki, choose fresh & chewy rice cakes. With that perfect texture and sauce-soaking-like-a-champ absorbency.
- Customise Your Spice Level: Suite your taste, add gochujang and/or less or more of the Gochugaru Rose Tteokbokki needs a well-measured amount of spice.
- Add cream for decadence : You add heavy cream or coconut milk to the sauce which gives that rich creamy texture making your rose Tteokbokki recipe even more delicious.
- Saute Aromatics First: Begin by sauteing garlic and onion followed by the other ingredients. It is a strong foundation for your rose Tteokbokki recipe.
- Add Vegetables for Nutrition: Add a bunch Bok choy, carrots or bell peppers. Want another tip — in addition to their colour, these vegetables also provide nutritional value.
More Tips for Better Rose Tteokbokki Recipe
- Use Stock Instead of Water: Cook rice cakes in vegetable or chicken stock for even more flavour. How can a recipe of rose Tteokbokki get higher than this?
- Don’t Skip the Toppings: Scallions, sesame seeds or a soft boiled egg will all add to the presentation and flavour of your rose Tteokbokki recipe.
- Adjust the Sauce Consistency: If sauce gets too thick, add a little cream or stock to get your desired consistency (and remember that final cooking with rice cakes will thicken it more).
- Mix and Match Proteins: Need more: you can double up the dish with fish cakes or tofu to make this rose Tteokbokki as a protein rich tasty treat.
- Serve Immediately: The best way to eat is fresh Tteokbokki, Eat your Rose Tteokbokki recipe right away after cooking for the perfect texture.
By following these tips, your rose Tteokbokki recipe will be delicious and satisfying. For more culinary inspiration, check out Oooh Delish!
References
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