K-FOODRECIPE
← Recipes
Street food · Korean home cooking

Creamy rosé tteokbokki

Gochujang, milk and cream make a gentle pink-orange sauce for chewy rice cakes, finished with mozzarella.

◷ 30 min2 servings6 Let’s cook
Creamy rosé tteokbokki
Share recipe ↗

Choose an app on your device, or copy the link for Instagram and other apps.

✦ AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

2 servings

Get your ingredients ready
Get your ingredients ready

1 tbsp = 15 ml · 1 tsp = 5 ml. Use level measuring spoons. Quantities below make 2 servings.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

  1. Step 1

    Step 1: Separate the rice cakes and soak firm refrigerated ones in cool water for 10 minutes. Drain before cooking. Soft fresh rice cakes need no soaking; follow the package for frozen ones.

    Separate the rice cakes and soak firm refrigerated ones in cool water for 10 minutes. Drain before cooking. Soft fresh rice cakes need no soaking; follow the package for frozen ones.

  2. Step 2

    Step 2: Thinly slice the onion, mince the garlic and chop the scallion. Measure milk, cream, water, gochujang and sugar. Keep the cheese and scallion for the end.

    Thinly slice the onion, mince the garlic and chop the scallion. Measure milk, cream, water, gochujang and sugar. Keep the cheese and scallion for the end.

  3. Step 3

    Step 3: Heat 10 ml oil in a wide pan over medium heat. Cook onion for 3 minutes until softened, then add garlic and stir for 30 seconds. Lower the heat if the garlic starts browning.

    Heat 10 ml oil in a wide pan over medium heat. Cook onion for 3 minutes until softened, then add garlic and stir for 30 seconds. Lower the heat if the garlic starts browning.

  4. Step 4

    Step 4: Add 100 ml water and 20 g gochujang, stirring smooth. Pour in 200 ml milk and 100 ml cream, then add 8 g sugar. Warm over medium-low heat until the sauce is evenly pink-orange.

    Add 100 ml water and 20 g gochujang, stirring smooth. Pour in 200 ml milk and 100 ml cream, then add 8 g sugar. Warm over medium-low heat until the sauce is evenly pink-orange.

  5. Step 5

    Step 5: Add drained rice cakes and simmer gently for 8–10 minutes, stirring frequently. Keep the sauce below a vigorous boil. Test a cooled rice cake for a tender center; add a little water if the sauce thickens too quickly.

    Add drained rice cakes and simmer gently for 8–10 minutes, stirring frequently. Keep the sauce below a vigorous boil. Test a cooled rice cake for a tender center; add a little water if the sauce thickens too quickly.

  6. Step 6

    Step 6: Taste and add up to 1 g salt if needed. Scatter 40 g mozzarella on top, cover on low heat for 1 minute until melted, then add scallions. Serve immediately while the sauce is creamy.

    Taste and add up to 1 g salt if needed. Scatter 40 g mozzarella on top, cover on low heat for 1 minute until melted, then add scallions. Serve immediately while the sauce is creamy.

03 / Enjoy your meal

Finished dish

Finished dish: Creamy rosé tteokbokki
Creamy rosé tteokbokki
Helpful tips

This home version uses vegetables and dairy. Rosé refers to the pink sauce; no wine is needed. Milk and cream soften the heat but the sauce still contains chili. Contains milk and often soy and wheat.

Public recipe reference

This complete home version was written for this site using the public recipe as a reference. Open the original for another method.

Maangchi · Rosé tteokbokki ↗