Creamy and Simple Rose Tteokbokki
Rosé Tteokbokki is a creamy and spicy twist on the classic Korean rice cake dish. It combines chewy rice cakes with a rich sauce made from cream, tomato, and gochugaru (Korean chili flakes), creating a perfect balance of savory, spicy, and slightly sweet flavors. Often mixed with sausages, bacon, and vegetables, this dish is a popular comfort food among young Koreans and a must-try fusion variation of traditional Tteokbokki.
40 min
easy
Cooking Order
Ingredients
Basic ingredients
Wheat Tteok2 Cups
Vienna Sausages6 pieces
Bacon4 sheets
Onion½ pieces
Green Onion- -
Olive Oilsome -
Garlic (whole)5 cloves
Minced Garlic½ Tbsp
Parmesan Cheesesome
Sauce Ingredients
Cream1 Cup
Milk½ Cup
Tomato Sauce½ Cup
Dried Red Pepper Flakes2 Tbsp
Sweetener (Oligosaccharide)1 Tbsp
Korean Curry Powder1 Tsp
Saltsome -
Peppersome -
Step 1:
Carefully take apart the tteok one by one and place it in cold water for at least 10 minutes.
Step 2:
Julienne the onions and make shallow cuts into the sausages. When making the cuts, make sure to score the sausage on a single side and not on both sides. Cut the bacon into bite sized pieces. Julienne the green onion and garlic into thin slices.
Step 3:
Place oil in the pan, and cook the green onion , garlic and onions to infuse the aromatics into the oil.
Step 4:
Cook the sausages and bacon until the bacon begins to curl. .
Step 5:
Pour 1 cup of water and the measured out tomato sauce, cream and milk. Once it is brought to a boil, put in the tteok and the rest of the sauce ingredients, cooking the mixture for 5 minutes.
Step 6:
Put in dried red pepper flakes according to personal preference to adjust the spice level of the tteokbokki
Step 7:
Pour the tteokbokki and sauce into the bowl and finally garnish with parmesan cheese powder
Editor's Detail
1. Soak the Rice Cakes First
If your rice cakes are refrigerated or frozen, soak them in cold water for 10–20 minutes before cooking.
This softens the rice cakes and ensures they cook evenly, resulting in a perfectly chewy texture. Skipping this step may leave the inside hard and undercooked.
2. Sauté Bacon and Sausages First
Cook the bacon and sausages first to bring out their flavor and release their oil.
This oil will infuse the sauce with a deeper, richer taste, adding a savory base to your Rosé Tteokbokki.
3. Simmer the Cream Gently
Avoid boiling the cream on high heat, as it may split or become grainy.
Use low heat and let it simmer gently to maintain a smooth and creamy sauce texture.
4. Add Milk Gradually
Don’t pour in the milk all at once—add it slowly to control the consistency.
This helps you adjust the creaminess to your liking and prevents the sauce from becoming too watery.
5. Finish with Toppings
Top your dish with parmesan cheese and chopped green onions before serving.
These final touches enhance the flavor and presentation, giving your Rosé Tteokbokki a delicious and polished finish.
Creamy and Simple Rose Tteokbokki Video
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