Rosé Tteokbokki

ROSÉ TTEOKBOKKI is a dish of chewy-tender rice cakes smothered in a rosé-coloured gochujang sauce that is the perfect balance of creamy, spicy, sweet and umami. It is a milder, modern spin-off of the OG Tteokbokki which has been a popular Korean street food and restaurant snack for ages. Bacon bits, melty cheese, soft boiled eggs and scallions contribute to the party of flavours and textures that make this ROSÉ TTEOKBOKKI so darn addictive.

To say that my family is obsessed with Tteokbokki is an understatement but even for us, sometimes the blazingly spicy red sauce is a little too intense. Good move for getting people to drink their daily quota of water though hehe. ROSÉ TTEOKBOKKI is the less intense version made with the addition of cream and milk, resulting in a viscose-y sauce that still has a nice kick but is mellower. Much better suited for children and adults adverse to setting their tongue on fire. Are you a tteokbokki fan? This ROSÉ TTEOKBOKKI is quick to make for a snack or side dish that will have you craving more, more, more.

Eat well + be well!

Sonia x

rosé tteokbokki - recipe head notes:

1. what is gochujang

Gochujang is a Korean fermented red chili paste that is spicy, sweet and umami packed. “It is made from gochu-garu, glutinous rice, meju powder, yeotgireum, and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process (wikipedia)”. As with so many food stuffs, store-bought gochujang vary in quality. Look for a short ingredient list with minimal additives, with the first being gochugaru (may be listed as red pepper powder), and rice syrup instead of sugar or corn syrup, and meju (may be listed as fermented soybean powder). These are going to be pricier than the inferior versions.

2. what is gochugaru

Gochugaru is dried Korean red pepper chili powder. Look for sun-dried gochugaru (labeled "taeyang gochugaru" or “taeyangcho”) imported from Korea, considered the best in terms of flavour and spiciness. I store mine in the freezer to extend freshness. The amount of gochugaru in this recipe depends on taste preference and intensity of your gochugaru (sun-dried versus machine-dried, how long it’s been on the store shelf, etc.) so be sure to adjust accordingly. I consider the spice level in this recipe mild with just a little kick.

3. what is Korean rice syrup

Korean rice syrup is a common pantry ingredient in many Korean dishes, including tteokbokki. Mine is a 5-grain rice syrup that includes white rice, brown rice and barley as well. There are cheap versions of Korean cooking syrup that are more like corn syrup but I prefer to stay away from those. Apart from adding sweetness to balance spiciness, it gives a certain sheen and viscosity to the sauce. If you can’t find it, you can substitute with honey, sugar or other syrup.

4. what is instant dashi and what is a good substitute

Dashi is a foundational element in Japanese cooking. It is a flavourful broth made from seaweed (kombu) and smoked bonito flakes (katsuobushi). The instant dashi powder is a quick hack to add umami. I often use kombu dashi powder, a vegetarian version made just from dried kelp alone. See images for the two kinds below. If you don’t have instant dashi (or regular dashi), feel free to substitute with broth or water.

 

LEFT: DASHI POWDER (CONTAINS FISH) RIGHT: VEGETARIAN DASHI POWDER (MADE FROM KELP AND CONTAINS NO FISH)

 

5. rice cakes (tteok)

Korean word for rice cakes made of various grains including glutinous and non-glutinous rice. They come in different size and shapes, most notably flattened discs and cylinders commonly used in tteokbokki. The same rice cakes are also used in Northern Chinese dishes like my Shanghai Braised Rice Cakes with Napa Shiitake and Pork. Rice cakes are sold in various forms: frozen, dry vacuum packed or fresh. If you’re lucky enough to get fresh rice cakes, definitely use those for this recipe. It makes it SO good! However, since fresh rice cakes only stay fresh for about 2-3 days before they get progressively harder, frozen rice cakes are good to have on hand in the freezer.

6. can I substitute bacon with something else?

Other popular proteins include canned sausages (Vienna sausages), Eomuk (Korean fish cake) and hard boiled eggs. I’ve even seen dumplings and ramen added to tteokbokki.

7. can I make this recipe meatless / vegetarian?

Yes! Many versions don’t include meat. The hardboiled eggs are a great protein option to bulk up this dish for ooo-vegetarians. Replace the dashi powder with vegetarian dashi powder — read about dashi powders in #5 above.

8. can rosé tteokbokki be made dairy-free?

I would say so. Substitute the cream and whole milk with a dairy-free alternative — the thicker and “creamier”, the better. I suggest using something intended for coffee (such as “barista” milk) for a consistency closer to cream and whole milk, and which has a more neutral flavour profile such as oat, almond or cashew milks. I personally wouldn’t use coconut products because the flavour is strong but that is personal preference. Sub vegan mozzarella cheese or omit the cheese.

9. storing and reheating:

Rosé Tteokbokki can be stored in the fridge for a couple of days. The rice cake will absorb the sauce as it sits. Add a splash of water and reheat on the stove over medium heat until heated through, stirring to prevent sticking. I also often reheat in the microwave on high for convenience.

 

ROSÉ TTEOKBOKKI

Serves 4.

INGREDIENTS.

For the Rosé Sauce:

3 tbsp Korean red pepper paste (gochujang) – Note 1

2 tbsp sugar

2 tbsp soy sauce

1 tbsp Korean red pepper powder (gochugaru), more or less to taste – Note 2

1 tbsp Korean rice syrup (can be substituted with honey or sugar) – Note 3

1 C water mixed with half a 6g-7g packet of instant dashi (or 2 cups of broth or plain water) – Note 4

½ C heavy cream – Note 8

½ C whole milk – Note 8

For the Rosé Tteokbokki:

600g tteok or Korean cylindrical rice cakes (fresh or frozen) – Note 5

4 strips of bacon, cut into small bite-sized pieces

½ white onion, thinly sliced

2 scallions, chopped (reserve some green parts for garnish)

1 small garlic clove, finely minced

2 boiled eggs, cooked to desired doneness (I like them jammy)

1 cup shredded mozzarella cheese – Note 8

For garnishing:

 Reserved chopped scallions

 

METHOD.

1. If rice cakes are frozen, begin by soaking them in room temperature tap water for 20-30 minutes, then drain. If rice cakes are fresh, there is no need to soak.

2. In a small bowl, mix gochujang, sugar, soy sauce, gochugaru and Korean rice syrup. Whisk until well combined. Set aside.

3. In a large measuring cup with a pouring spout, combine instant dashi, heavy cream and milk. Set aside.

4. Set an 11” skillet over medium heat on the stove. Add bacon bits into cold pan and let the fat render out as the pan heats up. Cook bacon until slightly crisp on the edges but still soft in the middle.

5. Add onions, scallion white parts and garlic. Sauté until onions are softened.

6. Add gochujang sauce paste, dashi/milk mixture, rice cakes and eggs.

7. Bring to a boil over medium heat. Adjust heat to a simmer, and cook uncovered for 8 minutes or until rice cakes are chewy but tender all the way through, and the sauce is thickened. Stir often to prevent rice cakes from sticking to the pan bottom. Add splashes of water if sauce is drying out too much.

8. In the final few minutes of cooking, sprinkle cheese on top to melt.

9. Garnish with reserved scallions and serve immediately.

10. Storing and reheating: Rosé Tteokbokki can be stored in the fridge for a couple of days. The rice cake will absorb the sauce as it sits. Add a splash of water and reheat on the stove over medium heat until heated through, stirring to prevent sticking. I also often reheat in the microwave on high for convenience.

Enjoy!


🎥 video for Rosé Tteokbokki:

Did you make this recipe? Leave a comment below to let me know or tag me on Instagram @saltnpepperhere so I can see. Or drop a note if you have any questions. I’m happy to help!