STREET FOOD · Easy · 24 min

Rose Tteokbokki Recipe — Cream and Gochujang Sauce

Name: Rose Tteokbokki Recipe — Cream and Gochujang Sauce
Ingredients: 400g tteok, 2 Tbsp gochujang, 1 Tbsp gochugaru; 200ml heavy cream, 80g mozzarella, 30g parmesan; 2 cups stock, 1 onion, sausages or bacon (optional)

By Tteokbokki Curator

How to make rose tteokbokki: a strong red sauce, soaked rice cakes, then cream off the boil so the pot stays coral and clingy.

TL;DR

Cook a slightly strong gochujang pot, then stir in 200 ml heavy cream off the heat. Cheese last. If you add dairy too early, you get soup. Longer method: /blog/rose-tteokbokki-recipe/.

Prep 10 minCook 14 minServes 4

Ingredients

400g tteok, 2 Tbsp gochujang, 1 Tbsp gochugaru
200ml heavy cream, 80g mozzarella, 30g parmesan
2 cups stock, 1 onion, sausages or bacon (optional)

Steps

Simmer tteok in stock/gochujang until 80% cooked.
Stir cream off heat, simmer 3 min until rosé and thick.
Cheese last, melt.

Tips

Cream off-boil or it breaks; pull while loose, it tightens.

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What you'll need

Pantry searches on Amazon — we do not invent prices or pick a single “best” brand.

Gochugaru (Korean chili flakes)Medium-coarse flakes for kimchi color; freeze the bulk bag.
Gochujang (Korean chili paste)Fermented chili paste for tteokbokki, jjigae, and bibimbap.
Garae-tteok (cylinder rice cakes)Cylinder rice cakes for tteokbokki and tteokguk. Check rice vs wheat on the label.

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More Korean food

Relevant pages on the two hub sites — recipes and a BBQ directory on bulgogi.ai, street rice cakes on tteokbokki.ai.

bulgogi.ai — recipes & BBQ directory →Marinades, cuts, and a USA Korean BBQ map.
Rice-cake storage (tteok.ai) →Fresh vs refrigerated vs frozen garae — before you set the sauce.