Easy Rosé Tteokbokki (30 Minutes)
Craving cozy comfort food? This easy rosé tteokbokki recipe is ready in just 30 minutes. You get chewy rice cakes, savory fish cakes, and smoky bacon in a mild, rich, creamy gochujang sauce.
Ingredients
- 2 cups Korean rice cakes refrigerated or fresh kind
- 2 strips bacon chopped into 1" pieces
- 1 cup Korean fish cake sheets cut into bite-sized triangles
- 2 green onion finely chopped, divided
- 1 garlic clove minced
- 1 tablespoon Gochujang mild kind
- ½ teaspoon Gochugaru
- 2 cups heavy cream
- ½ tablespoon sesame oil toasted kind
- 1 tablespoon regular soy sauce or light soy sauce
- 1.5 cups Mozzarella Cheese shredded
Instructions
- Soak firm refrigerated rice cakes in lukewarm water for at least 15 minutes to rehydrate and soften them. If using fresh, soft rice cakes, skip the soak. Drain and set aside.
- Cook the bacon in a large dry pan over medium heat until partially cooked and slightly chewy, with a little pink remaining. Add the garlic and half of the green onions and sauté for about 20 seconds until fragrant.
- Pour in the heavy cream, then add the gochugaru, gochujang, sesame oil, and soy sauce. Stir until fully combined and the sauce is a smooth, uniform pink.
- Add the fish cakes and rice cakes. Simmer uncovered over medium-low heat for 2–3 minutes, stirring occasionally, until the sauce is slightly thickened but still a little loose and the rice cakes are soft and chewy. Remove from the heat.
- Immediately top with shredded cheese so it melts from the residual heat. Garnish with the remaining green onions.
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Nutrition
Calories: 1463kcal | Carbohydrates: 41g | Protein: 40g | Fat: 128g | Saturated Fat: 69g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 29g | Cholesterol: 366mg | Sodium: 2366mg | Potassium: 417mg | Fiber: 1g | Sugar: 17g | Vitamin A: 4409IU | Vitamin C: 5mg | Calcium: 631mg | Iron: 2mg