Whether you're a longtime fan of Korean Tteokbokki, curious yet scared to try it, or wished there was a milder less spicier option - this Rosé Tteokbokki recipe is your answer. This version starts with juicy bacon, combined with chewy satisfying rice cakes in a smoky velvety gochujang-infused cream base, tossed with tender fish cakes, and all coated in a smoother, creamier, and luscious sauce. If you're new to Korean cuisine or you crave Tteokbokki regularly and wouldn't mind trying a less spicy twist on the classic, this delicious and easy Rosé Tteokbokki recipe will be ready to devour in 30 minutes or less, and you'll be making it again and again
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What Is Tteokbokki Exactly?
Tteokbokki is a very popular Korean street food, translated means "rice cake stir fry." They are typically made with chewy cylinder-shaped rice cakes simmering in a sweet and spicy gochujang sauce. My earliest memories living in Korea as a child was seeing Tteokbokki vendors selling them at street food markets. It can be eaten as a snack or a full meal, and it was so cheap to enjoy since the older recipes usually didn't contain meat. Tteokbokki is often paired with boiled eggs, fish cakes, and sprinkled with scallions and sesame seeds. If meat was added, it was usually Korean sausages. And of course as with many spicy Asian dishes, people LOVE adding cheese on top!
If you asked my Korean mother what is Suzy's favorite food growing up, she would immediately know the answer is Tteokbokki. When I brought home good grades, celebrated a birthday, or just needed some comfort food, my mom would make me this - that's all I wanted! My younger self could definitely take the heat too - I would specifically request her to make it as spicy as possible! However, my older self (and tummy) unfortunately cannot tolerate that level of spicy anymore. So when I started seeing this Rosé Tteokbokki version popping up on social media and Korean dramas, I knew immediately I would LOVE this milder creamy take on the classic. Hooray! I do not have to miss out on my beloved spicy Tteokbokki!
Why You Will Love Rosé Tteokbokki
- Easy and quick to make: Usually take around 20 minutes, no special kitchen equipment needed, and most of the ingredients are readily available at Asian/Korean markets.
- Great introduction to Korean food: Tteokbokki is the most popular Korean street food! If you're new to the cuisine and love spicy food, then it's a great dish to start with!
- It's comforting and filling: If you love glutinous foods such as mochi and sticky rice, you will truly enjoy these rice cakes. Biting into these is truly... fun! It has a characteristic chew unlike other foods that is so satisfying to eat. Plus a bowl will definitely not leave you hungry.
- Milder and less spicy than the classic Tteokbokki: If your spice tolerance has gone downhill or want to enjoy the gochujang flavor with less heat, this rosé tteokbokki version is the solution.
If you crave Asian dishes like this, be sure to check out my Quick & Spicy Peanut Noodles recipe, Shin Ramyun Garlic Oil Hack, and Easy 5-Min Kujirai-Style Ramen. If you enjoy fusion pasta, my Garlic Butter Chili Crisp Pasta is AMAZING!
Ingredients
- Bacon: Adds a smoky meaty flavor to the sauce - think carbonara. You can also use Korean sausages, or omit entirely.
- Garlic: Minced.
- White Onion: Sliced. Sweet or yellow onions work great, too.
- Korean Rice Cakes: Cylinder in shape. Soaked in water for 30 minutes prior if it's been refrigerated or frozen.
- Fish cakes: Combination of minced fish fillets mixed with vegetables and seasoning. You can find them packaged and sliced as triangles, or sold in larger sheets where you can cut into desired shapes yourself. If you do not care for fish cakes, you can leave it out.
- Heavy cream: Or heavy whipping cream. This balances with the spicy gochujang paste to create a more mellow milder sauce.
- Gochujang: Spicy, savory, and sweet paste made from mainly red chili peppers and fermented soybeans. Staple condiment in Korean cooking.
- Gochugaru: Dried coarsely ground chili powder similar to crushed red pepper flakes.
- Granulated sugar: Add small sweetness to balance with the spice. You can also use honey.
- Grated parmesan & shredded mozzarella: Optional, but highly recommended.
- Parsley and/or green onions: Garnish.
How To Make Rosé Tteokbokki
Fry chopped bacon for 5 minutes on medium heat or until halfway cooked. You can also char Korean mini sausages instead.
Add minced garlic and sliced onions. Cook until the onions soften.
Add in rice cakes, fish cakes, water, and heavy cream.
Spoon in gochujang paste and sprinkle in gochugaru and sugar. Stir to combine.
Sprinkle grated parmesan and shredded mozzarella.
Cover with a lid until cheese has melted.
Finish with fresh/dried parsley or chopped green onions.
Rice cakes should be fork tender. Remove from heat and enjoy!
Suzy's Tips For Success
- Soak rice cakes in water: If using frozen rice cakes, allow them to soak for about 20 minutes in lukewarm water depending on how hard they have become. This will allow them to rehydrate and become pliable. If you're using refrigerated rice cakes, soak for 10 minutes. If you're using fresh rice cakes, you can skip this step.
- Have all ingredients ready to go: This Rosé Tteokbokki will cook fast! Have your onions and fish cakes sliced, garlic minced, and all other ingredients measured and close by.
- Stab rice cakes with fork to see if they're tender: Keep your heat on medium. If you have soaked the rice cakes prior, they will cook fairly fast. Be sure not to cook for too long, also. There's truly nothing worse than overcooked mushy rice cakes.
Best Way To Store/Reheat Rosé Tteokbokki
Like most glutinous dishes, this Rosé Tteokbokki is best enjoyed immediately. The texture of the rice cakes will harden over time. You can store leftovers in an airtight container in the fridge for up to 1-2 days, and reheat in the microwave covered with a damp paper towel for 2 minutes. You can freeze the rice cakes, but once tteokbokki is prepared, I do not recommend freezing.
FAQ
Yes! Allow them to soak for about 20 minutes in cold water depending on how hard they have become. This will allow them to rehydrate and become pliable. If you're using refrigerated rice cakes, soak for 10 minutes. If you're using fresh rice cakes, skip this step.
You can definitely use them! They are thinner so just reduce the cooking time.
Of course! You can start with as little as ½ a tablespoon and increase to your tolerance.
Absolutely not! Although it brings great flavor to the sauce, the original tteokbokki served in Korea street food markets are typically made meat-free.
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Equipment
- large nonstick pan
Ingredients
- 4 strips bacon chopped
- 3-4 garlic cloves minced
- ½ white onion sliced thin
- 16 oz rice cakes
- 4 oz fish cakes
- ½ cup heavy cream
- 1 cup water
- 1-2 tablespoon gochujang *reduce or increase to taste
- ½ tbsp gochugaru
- ½ tablespoon granulated sugar or honey *adjust to taste
- ½ cup parmesan cheese grated
- mozzarella cheese shredded
- parsley or green onions garnish
Instructions
- In a large bowl, soak your rice cakes. If using frozen rice cakes, allow them to soak for about 20 minutes in lukewarm water. This will allow them to rehydrate and become pliable. If you're using refrigerated rice cakes, soak for 10 minutes. If you're using fresh rice cakes, you can skip this step.
- In a large nonstick pan on medium heat, fry your chopped bacon for 5 minutes or until halfway cooked. Then add your garlic and sliced onions. Stir and sauté until onions have softened.4 strips bacon, 3-4 garlic cloves, ½ white onion
- Add the rice cakes, fish cakes, heavy cream, and water. Then spoon in the gochujang and sprinkle in the gochugaru and sugar. It should come to a gentle rolling boil.16 oz rice cakes , 4 oz fish cakes, ½ cup heavy cream, 1 cup water, 1-2 tablespoon gochujang, ½ tablespoon gochugaru, ½ tablespoon granulated sugar or honey
- Once sauce starts to thicken, sprinkle the grated parmesan and mix until combined. Turn heat to low and add in the shredded mozzarella. Cover the pan until cheese has melted.½ cup parmesan cheese, mozzarella cheese, parsley or green onions
- Stab rice cake with fork or chopsticks to check if it's tender. Top with parsley or green onions, remove from heat, and serve immediately.
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Angel Khonesavanh says
Very precise instructions! I love the addition of bacon.
Suzy says
Yes! It adds flavor to the sauce, plus some people do not enjoy Korean sausages. Thank you, Angel! Come over and I'll make it for us one day.
T E says
This looks amazing!! Wondering, though, if there is a Korean substitute for the heavy cream? I have a dairy-free relative that would love this, but I'd need to make this change. I can find a parm sub, though, that they like already.
Suzy says
That sounds like substitutions that would work! I haven't tried it myself, but I'm sure a dairy-free cream will be fine. Think of how pasta dishes make a creamy version using cream. This is basically the same idea! It will come out delicious!