Photograph of the finished Rose tteokbokki

Korea · Bánh gạo xốt kem hồng Rose tteokbokki

Rose tteokbokki

35 min Hands-on time + 1 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Mochi rice cakes Mochi rice cakes 2.6 lb
  • Photograph of Korean chili paste (gochujang) Korean chili paste (gochujang) 4.9 oz
  • Photograph of Fresh cream Fresh cream 3 cups
  • Photograph of Sausage Sausage 1.1 lb
  • Photograph of Cabbage Cabbage 14.1 oz
  • Photograph of Mozzarella Mozzarella 11.3 oz
  • Photograph of Onion Onion 1.6
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 1.7 oz
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Soak the rice cakes in cold water for 1 hour, then drain.
  2. 2 Sauté the sausages with onions and garlic for 5 minutes, then add gochujang and gochugaru and stir for 2 minutes.
  3. 3 Pour in 150 ml of water and cook the rice cakes for 6 minutes until they are soft.
  4. 4 Reduce the heat to the lowest setting and pour in the fresh cream; the cream will boil vigorously along with the gochujang, which is the sauce that separates the liquid.
  5. 5 The sauce should be light pink, not red, and the higher proportion of cream to chili sauce is a hallmark of the rose version.
  6. 6 Sprinkle mozzarella cheese on top, cover and let it sit for 2 minutes until the cheese melts, then sprinkle with chopped green onions.

With an appliance

  • Microwave 32 min

    Replace steps 3–4: toss the rice cakes with 150 ml of water and sauce at 800 W for 4 minutes, stirring, then add the cream and toss at 500 W for another 90 seconds; reduce power to about 2 minutes after adding the cream to ensure the sauce heats evenly without boiling over or separating. Step 6 still tosses the mozzarella and covers for 2 minutes at room temperature to allow the cheese to melt.

Start cooking