Easy Creamy Rose Tteokbokki
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!
Ingredients
- 2 cups Korean rice cakes rinsed under cold water and strained
- 2 strips bacon sliced into bite size pieces
- 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 mild
- ½ teaspoon Gochugaru
- 2 cups whole milk if you're dairy-free substitute with unflavoured dairy-free milk
- ½ tablespoon sesame oil
- 1 tablespoon regular soy sauce not light or dark!
- 1 cup Mozzarella Cheese shredded
- ½ cup Swiss cheese shredded
- 1 stalk green onion finely chopped
Instructions
- 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.
- Then pour in milk 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!
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Suggested Equipment & Products
10-inch non stick pan
Silicone Spatula 3-Piece Set
Cutting Board
Santoku Knife
Nutrition
Calories: 792kcal | Carbohydrates: 18g | Protein: 53g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 154mg | Sodium: 1085mg | Potassium: 822mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1222IU | Vitamin C: 3mg | Calcium: 795mg | Iron: 2mg