Chewy rice cakes simmered in a rose sauce with bacon, fish cakes and cheese! This quick and easy rosé tteokbokki is a milder version of the classic spicy Tteokbokki. Made with minimal ingredients. Great as a delicious snack or meal!
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What is Rose Tteokbokki
Rosé Tteokbokki features chewy rice cakes in creamy mild gochujang sauce with bacon, fish cakes, cheese, and green onions. It was given the name "rosé" because of the rose color but it does not contain wine.
This dish hails from South Korea and is a spin-off of the original Korean spicy rice cakes. It's the new trending Korean street food snack that you can find at many Korean restaurants.
I absolutely love this Korean dish so much! I prefer it over the classic Tteokbokki as it's more mild in spice and creamier! The meaty bacon gives it a wonderful smokiness which rounds out the dish.
Ingredients & Substitutions
Please scroll down to full recipe card below for exact measurements.
- Fresh or Refrigerated Korean Rice Cakes: I don't recommend the frozen kind - read why below. Korean rice cakes are cylindrical, white and about 2.5 inches long and made of wheat flour and rice flour grounded from short-grain rice. They have a chewy texture and come in different shapes and sizes (like flat discs to extra long).
- Bacon: or substitute with mini sausages
- Korean Fish cakes: or sub with fish balls
- Green onion
- Garlic
- Gochujang: aka Korean red pepper paste. This is a thick red chili paste that comes in a red plastic tub.
- Gochugaru: aka Korean red pepper flakes
- Whole milk: or substitute with heavy cream or table cream
- Sesame oil: please omit if you're allergic
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce of your choice.
- Mozzarella cheese and/or Swiss Cheese: or substitute with any cheese you enjoy.
Fresh or Refrigerated vs. Frozen Rice Cakes
- Pro Tip: I advise buying fresh rice cakes or refrigerated rice cakes at the Korean grocery store. The fresh ones are usually located at the front of the market.
- I don't like using frozen rice cakes because they easily split in my experience because they have tiny little cracks from being frozen.
- If you only have frozen ones, soak them in warm water for at least 20-30 minutes to bring them to room temperature.
- I don't recommend using re-frozen rice cakes that were thawed already as this is a sure way to have splintered rice cakes.
Note: Most Korean Grocery Stores or Asian grocery stores will carry the Asian-specific ingredients.
Expert Tips
- Avoid using frozen rice cakes. They easily splinter. Go for the refrigerated or fresh kind.
- If you have time, soak the rice cakes in warm water for 5-10 minutes. This acclimatizes them to the warmer environment and prevents splintering.
- Medium low heat is your friend. This prevents the rice cakes from overcooking and possibly splintering.
- Allow for the cream sauce to get thick before adding the cheese.
Instructions
Below are step-by-step instructions on how to make rosé tteokbokki:
Soak Rice Cakes and Make Sauce Base
In a large bowl, soak rice cakes in warm water for at least 5 minutes to help acclimate them. Strain and set aside.
In a non-stick pan set over medium heat without oil, fry your bacon until it’s halfway cooked. Add in green onions and garlic. Cook for 20 seconds or until green onions are fragrant.
Add Other Ingredients to Sauce
Then pour in heavy cream or milk followed by gochugaru, gochujang, sesame oil and soy sauce. Mix until the sauce becomes a rose colour.
Stir in fish cakes and rice cakes. Allow this to simmer on medium-low heat until the sauce becomes thick and creamy, stirring every now to prevent sticking. Do not cover.
Garnish
Once the sauce is thick and creamy and your rice cakes are squishy, top off with mozzarella and Swiss cheese. Garnish with green onions, optional. Enjoy!
Storage
- Leftovers will last up to 4 days stored in an airtight container in the fridge. To reheat, microwave for 2-3 minutes or reheat on the stovetop in a pan on medium heat until hot.
- Freezer Friendly? I do not recommend freezing cooked tteokbokki for prolonged periods as the freezer will make the rice cakes taste very hard after reheating.
Pairing suggestions
This serves well with hard-boiled eggs, fried dumplings, fried seaweed rolls (gimmari), instant ramen and more!
FAQ
If you overcook them or use frozen rice cakes, this can cause splintering. It's best to pre-soak the rice cakes in some warm water to acclimatize them to the heat.
Other recipes you may like!
📖 Recipe
Quick & Easy Creamy Rose Tteokbokki
Ingredients
- 2 cups Korean rice cakes
- 2 strips bacon sliced into bite size pieces or sub with as many mini sausages you like
- 1 cup fish cake in sheet form, cut into bite size pieces
- 1 stalk green onion finely chopped
- ¾ teaspoon garlic minced
- 1 tablespoon Gochujang aka Korean red pepper paste (opt for mild version)
- ½ teaspoon Gochugaru aka Korean red pepper flakes
- 2 cups whole milk or heavy cream (If you're dairy-free, use unflavored dairy-free milk)
- ½ tablespoon sesame oil
- 1 tablespoon regular soy sauce
- 1 cup Mozzarella Cheese shredded
- ½ cup Swiss cheese shredded
- 1 stalk green onion finely chopped
Instructions
- In a large bowl, soak rice cakes in warm water for at least 5 minutes to help acclimate them. Strain and set aside.
- Heat a non-stick pan on medium heat without oil. Fry your bacon until it’s halfway cooked. Add in green onions and garlic. Cook for 20 seconds or until green onions are fragrant.
- Then pour in milk or heavy cream and add gochugaru, gochujang, sesame oil and soy sauce. Mix until the sauce becomes a rose colour.
- Stir in fish cakes and rice cakes. Allow this to simmer on low-medium heat until the sauce becomes thick and creamy, stirring every now and then. Do not cover.
- Once the sauce is thick and creamy and your rice cakes are squishy, top off with mozzarella and Swiss cheese. Garnish with green onions, optional. Enjoy!
Nancy
I've never had fish cakes but if I'm not a huge fish fan, could i omit them? Or use fish or oyster sauce as a substitute?
christieathome
Yes, feel free omit and add some oyster sauce to give it a deeper umami taste.
Eric
Do you possibly have this recipe in metric units? I really would like to try this recipe but it's hard to convert the cups, tablespoons etc.
christieathome
Hi Eric, I've just provided the instructions in metric quantities if you click the Metric conversation button.
Jessica
This was fantastic!!! I’ve never done the cream sauce before. Really great. I can’t find fish cakes, so I just give this a squirt of anchovy paste.
christieathome
So happy to hear it worked out with anchovy paste - how creative! Thanks for leaving the kind review 🙂
Debbie Green
I have made this a couple of times now and it is absolutely delicious. It’s one of my staple recipes now.
christieathome
Thank you so much Debbie for these kind words! I am so happy you enjoy my recipe so much that it has become a staple 🙂 Have a lovely day!
Rosaline
I learned how to make Tteobokki here. The recipe is simple and delicious 😋 Great job Christie!
christieathome
Thanks so much for your kind words, Rosaline! So happy you enjoyed my tteokbokki recipe and found it simple 🙂
Lisa
At first I was skeptical because I've had the original style of Tteokbokki but when I gave this a shot, it was incredibly delicious and creamy. Thank you Christie!