Rose Tteokbokki. Chewy bouncy rice cakes simmered in a delicious smoky spicy sweet cream sauce with bacon, fish cakes and cheese! A milder version of your usual Spicy Tteokbokki thanks to the cream sauce. Ready in just 30 minutes!
2stripsbaconsliced into bite size pieces or sub with as many mini sausages you like
1cupfish cakein sheet form, cut into bite size pieces
1stalk green onionfinely chopped
¾teaspoongarlicminced
1tablespoonGochujangaka Korean red pepper paste (opt for mild version)
½teaspoonGochugaruaka Korean red pepper flakes
2cupswhole milkor heavy cream (If you're dairy-free, use unflavored dairy-free milk)
½tablespoonsesame oil
1tablespoonregular soy sauce
1cupMozzarella Cheeseshredded
½cupSwiss cheeseshredded
1stalkgreen onionfinely 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!
Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!