Korean

Rose Tteokbokki

Rose Tteokbokki is a type of Korean street food where Garae-tteok is slathered in a Rose sauce made by mixing the traditional spicy sauce infused with gochujang and gochugaru with cream or milk making it creamy while toning down the heat. Garae-tteok is the new pasta, it’s so versatile any sauce you throw at it works!

I just realised that garaetteok, those cylindrical rice cakes used on Tteokbokki is like a pasta, basically any sauce you throw at it will work. Usually, this rice cake is popularly used on tteokbokki, but there are also dishes that uses it as its main ingredient, food like tteokguk, tteok kkochi or simply roasting it with honey. If you notice all of which have a different flavour profile which makes this humble rice cake very versatile. This leads me to my recipe for today, the Rose Tteokbokki.

Rose Tteokbokki is a creamy rice cake dish, basically modern take on the traditional spicy street food, Tteokbokki. Rose has nothing to do with the flower or that Black Pink member, basically it is a type of sauce used where gochujang is mixed with cream or milk to tone down its heat thus giving a nice satisfying creamy and savoury taste. This type of sauce one of the latest craze in South Korea hence dishes like our post today exist. Having said that this type of sauce is not just used in Garae-tteok but also pasta, chicken, donkatsu and shin ramyun to name some.

As much as I would love to make this one, my daughter who is an avid Korean food fan beat me to it first. So, what I am posting now is her creation and I really loved it.

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Rose Tteokbokki

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Korean

Description

Rose Tteokbokki is a type of Korean street food where Garae-tteok is slathered in a Rose sauce made by mixing the traditional spicy sauce infused with gochujang and gochugaru with cream or milk making it creamy while toning down the heat.


Ingredients

Units Scale

Tteokbokki

  • 350 g tteokbokki / Garae-tteok
  • 2 strip streaky bacon, sliced
  • 2 sheets fish cake, sliced
  • 6 pcs Vienna sausage
  • 1/2 small onion, sliced
  • 4 cloves garlic, minced
  • 2 hardboiled eggs
  • parmesan cheese, to garnish
  • chopped spring onions, to garnish

Rose Sauce

  • 1/2 cup cream
  • 1 cup full cream milk
  • 1/2 cup Korean soup stock or dashi
  • 2 tbsp parmesan cheese
  • 2 tbsp gochujang
  • 2 tsp gochugaru
  • 2 tsp brown sugar
  • freshly ground black pepper
  • salt

Instructions

  1. In a pan add oil then cook the streaky bacon until golden brown. Remove from pan then set it aside.
  2. In the same pan sauté, the garlic and onions in medium heat.
  3. Pour the cream, milk and soup stock, add the gochujang, gochugaru and brown sugar, mix well to combine and bring it to a slow boil using medium heat.
  4. Add the tteokbokki then continue to cook in medium heat for 3-4 minutes.
  5. Once the tteokbokki turns soft, add the parmesan cheese, fish cakes, Vienna sausage and eggs.
  6. Continue to cook for a couple of minutes.
  7. Season with salt and freshly ground black pepper.
  8. Turn heat off then serve topped with parmesan cheese and spring onions.

Published by
Raymund

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