Rose Tteokbokki Recipe
Ingredients
- 1 pound rice cakes
- 1/2 cup gochujang
- 1/4 cup ketchup
- 1/4 cup heavy cream
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 onion, sliced
- 1 bell pepper, sliced
- 2 green onions, cut into 2-inch pieces
- 1/4 cup mozzarella cheese
- 1 tablespoon sesame seeds
Instructions
- Soak rice cakes in warm water for 10 minutes
- In a large pan, heat sesame oil over medium heat
- Add garlic and onion, cooking until softened
- Add gochujang, ketchup, and heavy cream
- Stir in soy sauce and sugar
- Add rice cakes and bell pepper
- Cook for 10-15 minutes until rice cakes are tender
- Add green onions and mozzarella cheese
- Cook for 2 minutes until cheese melts
- Garnish with sesame seeds
- Serve hot
Special Notes
This rose tteokbokki combines the spicy flavor of traditional tteokbokki with creamy elements. The gochujang provides heat while the heavy cream adds richness. The key is to cook the rice cakes until they're tender but not mushy. This dish is perfect for those who enjoy Korean street food. The mozzarella cheese adds a Western twist to the traditional recipe. For extra heat, you can add more gochujang or red pepper flakes.