30 Minute Creamy Rose Tteokbokki

Tteokbokki – Korea’s most popular street food known for its sweet, spicy, and savory flavors is an iconic and beloved dish. However, it has a unique and modernized sister which is a delicious variation of this classic dish – Rose Tteokbokki. It’s creamy, smoky, and milder in spice that’s irresistibly tasty. The ‘rose’ comes from the creamy rosy pink-colored sauce which beautifully balances out the spiciness and savoriness of classic tteokbokki. It’s incredibly indulgent and the perfect treat-yourself-meal! 

Why you’ll love this recipe

If you enjoy tteokbokki but also appreciate the richness and comfort of creamy sauces, rose tteokbokki is the dish for you. The chewy rice cakes or ‘tteok’ is coated in a decadent flavorful sauce, complemented by a hint of smokiness of the sausage, bouncy fish cakes, and sweet cabbage. I used mini sausages that you can find at H Mart or most Korean grocery markets. However, you can also substitute or supplement the sausages with bacon. 

The cream beautifully balances out the spiciness from the gochujang, turning it into a smooth, rich, and spicy sauce. It’s ideal for a cozy dinner or when you’re craving a milder and creamier tteokbokki. 

The great thing about this dish is that it only takes 30 minutes to make, so you can easily satisfy your cravings anytime you like! 

How do I prepare Creamy Rose Tteokbokki?

To prepare this indulgent dish, follow the easy step-by-step recipe below:

Step 1: Cook the rice cakes

Bring 4 cups of water to a boil with salt and sugar. Reduce to the lowest heat setting, then carefully add the rice cakes. Prepare the rest of the dish while the rice cakes are warming up. Do not allow the water to come to a boil! This will give the rice cakes a bouncy or chewy texture. 

Step 2: Saute the scallions and garlic

Add oil to a deep pan over medium-low heat. Toss in chopped scallions and garlic. Saute for about 2 minutes until fragrant but not browned.

Step 3: Add gochujang

Reduce heat to low, then add gochujang. Immediately stir and mix with scallions and garlic. Cook for about 2 minutes or until the oil turns bright, vibrant orange. Keep an eye on the heat to prevent the gochujang from burning.

Step 4: Add the rest of the ingredients

Toss in the sausages, 2-inch pieces of scallions, onions, and cabbage. Stir fry to coat them well with the gochujang.

Step 5: Drain and toss the rice cakes in the sauce

Drain the rice cakes and rinse under cold water. Transfer them to the pan and mix together with the sauce.

Step 6: Season the sauce

Add water, then bring it to a boil. Once boiling, add sugar, honey, fish cakes, soy sauce, and MSG. Carefully mix, then cook for 1 to 2 minutes until the sauce thickens slightly.

Step 7: Add cream

Pour in the cream and stir until well combined. Cook for 1 to 2 more minutes until it reaches your desired thickness.

Step 8: Garnish and serve

Transfer the rose tteokbokki to a plate. Garnish with a drizzle of the remaining heavy cream and scallions. Enjoy!

Cooking Tips for Creamy Rose Tteokbokki

Although the recipe is straightforward, here are a few tips and tricks you can keep in mind to make the most delicious Rose Tteokbokki every time!

• If using frozen rice and fish cakes, allow them to thaw for at least 30 minutes at room temperature before adding to the pan. 

• The sausages can be substituted with bacon. Just be sure to render the bacon fat and remove it from the pan before sautéing the scallions in step #2!

• This tteokbokki variation is usually served mild but if you want to turn the spice up a notch, I recommend using the ‘hot’ version of gochujang or adding more sliced hot peppers.

• Take care not to overcook the rice cakes since they will lose their bounce and turn soggy. You’ll know they’re done when they feel soft when pressed with a fork.

• For a creamier consistency, you can also add any cheese of your choice to the sauce.

• If the sauce turns too thick, you can add more heavy cream, 1 tsp at a time to loosen it.

• Make sure to serve the rose tteokboki immediately since the rice cakes tend to absorb the sauce, turning it dry if allowed to sit for a prolonged period.

Ingredients & Substitutions

Rice cakes: rice cakes are the star ingredient of this recipe. You’ll want to use the rice cakes in a cylindrical shape, not flat disks. 

Salt: salt adds flavor to the rice cakes and sauce. Feel free to adjust the amount according to taste.

Sugar: the sweetness of the sugar balances out the dish’s flavors. Rose tteokbokki is on the sweeter side however, feel to free to adjust based on your preferences. 

Scallions: scallions are used to help build the base flavors of the rose tteokbokki.

Garlic cloves: garlic cloves add a delicious garlicky aroma, enhancing the dish’s overall flavor. Feel free to use more, but not less!

Gochujang: gochujang is the main ingredient for the sauce, providing a spicy, savory, and slightly sweet taste. I used the mild gochujang however, if you prefer a spicier dish, feel free to use the ‘hot’ version. 

Mini sausages: the mini sausages I used are smoky and salty but you can also use hot dogs or bacon. If using hot dogs, cut them into thirds. If using bacon, cut them into small pieces then render the bacon fat. Remove it from the pan before sautéing the scallions in step #2!

Onion: onions are a traditional ingredient in tteokbokki, and it’s no exception for this one. It adds a natural sweetness that complements the sauce. You can use white, yellow, or red onions for this dish.

Cabbage: cabbage is a staple ingredient in tteokbokki. Similar to onions, it adds a hint of sweetness. But you can also substitute it with other vegetables, like carrots, zucchini, bell peppers, and more!

Long hot green pepper: long hot green peppers turn up the spice level of the dish. You can substitute it with other chili peppers, like jalapeno, serrano, or Thai chili peppers.

Water: water thins out the consistency of the sauce. Feel free to adjust the amount according to your desired thickness.

Fish cakes: fish cakes add a savory flavor and additional texture to the dish. It’s a common ingredient in tteokbokk!

Honey: honey adds a rich and complex sweetness to the sauce. You can use white sugar as a substitute.

Soy sauce: soy sauce adds an umami and salty flavor to the sauce.

MSG: adding MSG is optional, but it enhances the umami flavor of the dish.

Heavy cream: heavy cream makes the sauce creamy and rich. You can substitute it with coconut cream or cashew cream.

Neutral oil: any neutral-tasting oil will work well for sauteing the aromatics, like vegetable, corn, canola, grapeseed, sunflower seed, or avocado oil.

Frequently Asked Questions

What are rice cakes made of?

Rice cakes are made from tapioca starch, rice flour, water, and salt. The key to its QQ bounce is the tapioca starch, while the rice flour keeps its shape together. It’s the staple ingredient of this dish, and you can often buy it in Korean or Asian stores.

What are fish cakes?

Fish cakes are a common ingredient to add to tteokbokki. They’re made from ground Pollock filet, flour, eggs, vegetables, and salt that are turned into batter and deep fried. Its savory flavor and soft consistency add extra texture to the rose tteokbokki, making it more complex and enjoyable to eat!

Can I make Rose Tteokbokki less spicy?

Yes, of course! To adjust the spiciness of the dish, reduce the amount of gochujang and long green peppers added. You can also add more cream to mellow out the spiciness. 

Can I make Rose Tteokbokki vegan?

Absolutely! Simply omit the sausages and fish cakes. Substitute honey with sugar and cream with coconut cream or cashew cream. 

Can Rose Tteokbokki be prepared in advance?

Rose tteokbokki should be enjoyed fresh for best results. The rice cakes will continue to soften and turn soggy as they sit in the sauce. You can make the sauce in advance and then add the rice cakes right before serving. 

Can you store rose tteokbokki in the fridge?

Yes, you can store leftover rose tteokbokki in the fridge. Keep it in an airtight container so it will stay good for 3 days. You can reheat the dish on a stovetop or microwave for 1 to 2 minutes. If the sauce appears dry, add a splash of heavy cream or water before reheating to revive its consistency and mix well. Take care not to leave the tteokbokki in the heat for too long so it doesn’t overcook.

Looking for more easy & delicious recipes?

1. Perilla Pasta – this recipe gives pesto pasta an Asian twist. Instead of using basil for the sauce, perilla leaves are used to give it a bold and punchy kick that’s hard to resist!

2. Uni Pasta Recipe – treat your taste buds to this indulgent dish. It’s rich, sweet, and briny, perfect as a showstopper for date nights or as a treat-yourself-meal. 

3. Kimchi Alfredo Pasta – spice up your alfredo pasta with spicy and tangy kimchi. The flavor combinations make it super indulgent and what you’re left with is a decadent pasta dish that’s ideal for anyone looking to jazz up their dinner routine!

4. Roasted Red Pepper Shrimp Pasta – if you’re looking for a quick and easy way to sneak your veggies in, this recipe is for you. The sauce is packed with red bell peppers, cherry tomatoes, aromatics, and gochujang for boldness and richness. Ditch the pre-made supermarket pasta sauces, and get ready for some serious flavor!

5. Vegan Sausage Pasta – if you’re looking for a vegan pasta dish that’s packed with flavors, give this recipe a try. It only takes 30 minutes, and tastes just like the real thing!

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