Maangchi Rosé Tteokbokki
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Official cooking video · Maangchi · YOUTUBECreamy Korean Rosé Tteokbokki with Bacon and Mozzarella (2)
A modern Korean adaptation with spicy gochujang, milk and cream inspired by Italian rosé sauce; unlike regular red tteokbokki. Allow one hour for soaking the rice cakes.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Soak rice cakes in cold water for one hour and drain.
- 02
Mix gochujang, gochugaru, soy sauce, sugar, milk, cream and the separate 120 mL sauce water.
- 03
Cook bacon in a pan over medium heat about 5 minutes until browned and fully cooked, then drain excess fat.
- 04
Stir-fry onion and garlic 1 minute, then add sausages and soaked rice cakes.
- 05
Add 240 mL cooking water, cover and simmer about five minutes until rice cakes soften.
- 06
Add the mixed cream sauce and cook, stirring, about five more minutes until thickened and sausages are thoroughly hot.
- 07
Melt mozzarella, top with hard-boiled eggs and sliced green onion, and serve hot.
Helpful source links
Before you cook
Fully cook bacon and heat sausages through according to package guidance. Check milk, egg, soy and wheat allergens including processed foods, and refrigerate leftovers promptly.
Allergens: milk, egg, soy, wheat
Image & source credits
These illustrations stand in for food photos.
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