Creamy Rose Tteokbokki

Rose tteokbokki is a modern twist on the traditional Korean dish tteokbokki, which features chewy rice cakes cooked in a spicy and savory sauce. This recipe includes heavy cream and cheese which makes it less spicy than the traditional dish. Perfect for those who can't handle spicy foods!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Soak the rice cakes: If using dried rice cakes, soak them in warm water for about 30 minutes to soften them. If using fresh rice cakes, skip this step.

Step 2

In a large pan or wok, cook the chopped bacon over medium heat until crispy. Remove the bacon from the pan and set it aside, leaving the bacon drippings in the pan.

Step 3

Sauté the diced onions and minced garlic in the bacon drippings until the onions are translucent and fragrant.

Step 4

Add the soaked (or fresh) rice cakes to the pan along with your choice of broth, gochujang, gochugaru, soy sauce, heavy cream and honey. Stir well to combine all the ingredients.

Step 5

Bring the mixture to a simmer and cook for about 8-10 minutes, or until the rice cakes are tender and have absorbed some of the sauce.

Step 6

Turn off the heat and add in the grated parmesan cheese. Mix until the cheese has melted into the sauce.

Step 7

Add the cooked bacon back into the pan, reserving some for garnish if desired. Stir everything together to evenly distribute the bacon throughout the dish.

Step 8

Taste and adjust the seasoning as needed.

Step 9

Sprinkle the shredded mozzarella cheese evenly over the top of the tteokbokki. Cover the pan with a lid and let it cook for an additional 2-3 minutes, or until the cheese is melted and bubbly.

Step 10

Serve hot and enjoy!