Rosé tteokbokki & Noodles

Creamy, spicy, and comforting, this Rose Tteokbokki combines tender rice cakes, chewy udon noodles, savory Spam and sausages, and a luscious rose-colored cream sauce. Topped with melted cheese and green onions, perfect for a cozy meal with a kick of Korean flavor!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Begin by soaking the frozen rice cakes in cold water while you prepare the remaining ingredients.

Step 2

Chop onions, mince garlic, cube Spam, slice green onions, and cut fish tofu into triangles if using.

Step 3

Heat a medium pan over medium heat and add 1 tbsp chili oil (or neutral oil).

Step 4

Sauté chopped onions and minced garlic for 30 seconds.

Step 5

Add cubed Spam and stir-fry for 2 minutes.

Step 6

Add mini sausages and stir-fry for 1 minute.

Step 7

Pour in heavy cream, milk, and water. Add gochujang, gochu-garu, soy sauce, and corn syrup (or sugar). Bring to a boil.

Step 8

Drain the soaked rice cakes. Add rice cakes, frozen udon noodles, and fish tofu (if using) to the pan.

Step 9

Cover and cook over medium heat for 5 minutes.

Step 10

Taste a rice cake; if still firm, cook for a few more minutes until tender. Once rice cakes are tender, add 2 cheese slices and stir until melted. (I used American cheese for its mild flavor and creamy texture, but mozzarella is also a great choice for an extra creamy finish.)

Step 11

Turn off heat, sprinkle with chopped green onions, and serve immediately.

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