Rosé Tteokbokki

If you love chewy rice cakes simmered in a creamy, mild gochujang sauce with fish cakes, bacon, and cheese, then you'll love this easy rosé tteokbokki recipe. It uses minimal ingredients and is ready in 30 minutes. A delicious snack, side, or main that's better-than-takeout and perfect as comfort food.

Rosé Tteokbokki features chewy Korean rice cakes cooked in a mild and creamy gochujang sauce with savory bacon, bouncy fish cakes, melted cheese, and green onions. It's called "rosé tteokbokki" thanks to the rose pink color, but it does not contain any alcohol.

This is a trending Korean street food from South Korea that has become a hit with locals for its creamy taste. It was adapted from traditional spicy Tteokbokki, which is typically served at Korean restaurants or food stalls.

I love this Korean dish and I prefer it over the classic tteokbokki as it's mild in spice, creamy, and cheesy! The bacon also gives it a smoky taste, balancing the flavors.

Why This Recipe Works

• We only simmer the rice cakes for a couple of minutes, just until chewy with a slight bite, to keep them from breaking apart.
• I've tested this with fresh, refrigerated, and frozen rice cakes, and I recommend using fresh or refrigerated for the best texture, as they hold their shape better after simmering.
• Most rosé tteokbokki recipes end up with cracked or split rice cakes. I soak them in warm water for at least 10 minutes beforehand to rehydrate them, which keeps them soft, chewy, and less likely to break apart.

Ingredients & Substitutes

Please scroll to the recipe card below for exact measurements.

• Korean Rice Cakes (Tteok): Choose fresh or refrigerated vacuum-sealed packs for the softest, most pillowy chew. [I recommend Pulmuone or Jinga Tteokbokki]. Avoid frozen ones, as they easily splinter. These are 2.5-inch cylinders are made from a blend of ground short-grain rice and wheat flour. Substitution: Flat round rice cakes.
• Bacon: To add a savory and smoky flavor. Substitution: Mini cocktail sausages.
• Korean Fish Cake Sheets (Eomuk): To add a chewy, savory element. I recommend Pulmuone or Busan Eomuk for a springy texture that won't get mushy in the sauce. Rinse in hot water to remove excess oil, then cut into bite-sized triangles or rectangles to match the size of your rice cakes. Substitutions: Fried tofu skin or fish balls.
• Green Onion: For fragrance and color as a garnish.
• Garlic: To add aroma and flavor. Substitution: Jarred minced garlic.
• Gochujang: A thick, sweet, smoky Korean chili paste [I recommend Chung Jung One or Sempio]. Level 1-3 (Mild to Medium) heat is recommended for this recipe.
• Gochugaru: Red Korean chili flakes that add a mild heat and smokiness [I recommend Sempio, Taekyung, or O'Food]. Use coarse-grind for this dish.
• Heavy Cream (36% MF): To add a creamy taste. Substitution: Whole milk or evaporated milk for a lighter taste and simmer until thickened.
• Toasted Sesame Oil: Adds a nutty aroma [I recommend Kadoya or Maruhon]. Avoid substituting with untoasted sesame oil as it doesn't taste the same.
• Regular Soy Sauce: Any all-purpose brand works [I recommend Kikkoman or Lee Kum Kee]. Low-sodium or light soy sauce also works.
• Shredded Mozzarella Cheese: To add a rich and comforting taste. Substitution: Shredded Swiss cheese.

Note: Most Asian ingredients are typically found at Asian grocery stores, or you can check online.

Instructions

Below are step-by-step instructions on how to make rosé tteokbokki:

1. Soak the rice cakes: In a large bowl, soak the rice cakes in warm water for at least 10 minutes to hydrate them. Strain and set aside.

2. Cook the bacon and aromatics: Heat a large dry pan over medium heat and cook the bacon until partially cooked and slightly chewy, with a bit of pink remaining. Add the green onions and garlic, then sauté for about 20 seconds, or until fragrant.

3. Build the sauce: Pour in the heavy cream, then add gochugaru, gochujang, sesame oil, and soy sauce. Stir until fully combined and the sauce turns a smooth pink color.

4. Simmer with rice cakes and fish cakes: Add the fish cakes and rice cakes. Simmer uncovered over medium-low heat until the sauce thickens and becomes creamy, stirring occasionally to prevent sticking. Cook until the rice cakes are chewy with a slight firmness, about 2-3 minutes. Remove from heat.

5. Finish and serve: Top with shredded cheese and let it melt. Garnish with green onions and serve immediately.

Variations

• Shrimp rosé tteokbokki: Swap the bacon with shrimp and add it in the last few minutes of simmering, so it doesn't overcook.
• Dairy-free version: Swap the heavy cream with canned full-fat coconut milk and use dairy-free shredded mozzarella.
• Spicier version: Add more gochugaru or gochujang.
• Egg version: Add a couple hard-boiled eggs in the last few minutes of cooking.

Pairing Suggestions

Rosé tteokbokki pairs well with:

• Appetizers: Korean Scallion Pancake, fried dumplings (mandu), Korean blood sausages (sundae), Korean fish cake soup (eomuk guk), or fried seaweed rolls (gimmari).
• Meat Dishes: Korean Fried Chicken
• Noodle Dishes: Instant Ramen
• Rice Dishes: Spicy Tuna Kimbap
• Side Dishes: Kimchi, Korean Cucumber Salad, Beansprout Salad, or Korean Spinach.