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Tuesday, June 25, 2024

Rose Tteokbokki (Creamy and Spicy Korean Rice Desserts)

There’s so much to like about rose tteokbokki. It’s a milder, creamy spin on the fire-red, spicy and pungent authentic. Korean rice desserts absorb a velvety, wealthy and tacky gochujang and cream sauce. Let’s have a look at the origins of this well-liked Korean street-food – and I’ll present you step-by-step tips on how to make it at house.

What’s Rose Tteokbokki

Rose tteokbokki is chewy, bouncy Korean rice desserts and sliced fish desserts served in a candy, savory and thick gochujang and dairy-based sauce. It’s a creamier, milder model of the fire-red traditional Korean tteokbokki. Actually, rosé tteokbokki doubles down on the dairy within the sauce with not solely cream, however cheese as properly. It’s very talked-about in Korea, each in eating places and particularly as a late evening street-food snack.

Why is it Referred to as Rose Tteokbokki

Consider rose tteokbokki as a Korean / Italian fusion dish of types. Conventional rose sauce is a Northern Italian pasta sauce that mixes tomato puree and heavy cream. For rose tteokbokki, the cream is added to a different purple sauce – however this one is comprised of gochujang and gochugaru (extra on these Korean components in a sec). Each rose sauces tackle a lightweight pink hue – however rose tteokbokki’s taste may be very distinctive.

What Does Rose Tteokbokki Style Like

Springy and dense rice desserts take up the smoky, candy, salty and velvety wealthy sauce. Count on a light spiciness that’s tempered by the milk, cream and the gooey cheese. Truly, rose tteokbokki is the right recipe for individuals who like Korean flavors, however who could also be a little bit delicate to full-on spicy meals.

Rose Tteokbokki Components

  • Cooking Oil: Any impartial cooking oil works right here. I normally use grapeseed or vegetable oil.
  • Onion and Garlic: Use about half an onion and a pair of sizable cloves of garlic as aromatics.
  • Korean Rice Desserts: These cylindrical formed rice desserts are referred to as tteokmyeon – they usually have a chewy, virtually springy texture. Bonus: tteokbokki rice desserts are a magnet for absorbing no matter flavors they’re being cooked in.
  • Korean Fish Desserts: Fish desserts are referred to as eomuk in Korea. They’re a mix of surimi, fish, starch and egg. Most variations are flippantly fried till golden brown on the skin, and have a savory taste and an virtually bouncy texture. Seize them at Asian grocery shops, subsequent to the imitation crab sticks. I favor the skinny, flat Korean fish desserts for this dish.
  • Mozzarella and Parmesan Cheese: Parmesan delivers a ton of savory umami – and because the Mozzarella cheese melts, it makes the entire creamy, gooey facet of rose tteokbokki skyrocket.
  • Scallions: I’m utilizing 2 finely chopped inexperienced onions for each texture and a pointy, perfume that contrasts the creaminess and compliments the spicy notes.
  • Rose Tteokbokki Sauce: A mixture of gochujang, gochugaru, soy sauce, and half and half. Including half and half will provide you with that trademark pink rosé shade as soon as blended with the gochujang and gochugaru.

How you can Make Rose Tteokbokki

  1. Begin by making the sauce. Mix the gochujang, gochugaru and soy sauce in a bowl. Add a little bit of the half and half and whisk till every thing begins to clean out. Proceed including the half and half and whisking till completely mixed. Then set the sauce apart.
  2. Subsequent, get a big deep skillet going over medium-high warmth on the range prime. As soon as the pan is scorching, add your oil and coat the cooking floor. Add the garlic and onions and cook dinner till the onions are translucent (round 2 minutes).
  3. Flip the warmth on the burner all the way down to medium-low and add the rose sauce. Stir till completely included.
  4. Then add the rice desserts and fish desserts, stir and switch the warmth again as much as convey the sauce to a boil. As soon as effervescent, convey the warmth again down so every thing gently simmers for about 5-7 minutes. Take a look at the rice desserts. They’re good to go when they’re chewy however nonetheless barely agency.
  5. Flip the warmth off. Stir within the shredded mozzarella and Parmesan cheese.
  6. Lastly, switch to a serving bowl, prime with chopped inexperienced onions (and an non-obligatory sprinkle of extra cheese) and serve.

Suggestions and Variations

  • Make it spicier (or milder). To regulate the spice stage of tteokbokki, add roughly gochugaru till you might be proud of the quantity of warmth.
  • Add a protein or veggies. Widespread flavorful additions embrace smoky bacon or Korean cocktail sausages. Thinly sliced broccoli florets absorb the fiery, creamy sauce tremendous properly.
  • Make it plant based mostly. When you resolve to make a vegan rose tteokbokki, you’ll must make some adjustments to the components listing, however it’s completely doable. Use unsweetened, additional creamy oat milk as an alternative of half and half. Go along with dietary yeast as an alternative of cheese. And use Japanese aburaage (fried tofu pouches) as an alternative of the fish desserts.
  • Add ramen noodles. Add ramen noodles identical to you’ll should you had been making rabokki.
  • Keep on with the classics. Make conventional tteokbokki with out the creamy rosé sauce – and with an anchovy inventory and kelp base as an alternative.

Conventional Tteokbokki Video

What to Serve With Tteokbokki


Retailer leftover tteokbokki within the fridge inside an hermetic container for as much as 3 days.

For the reason that rice desserts are inclined to get arduous when refrigerated, remember to reheat leftovers within the microwave in a vented meals storage container till scorching. High with chopped scallions and a little bit additional cheese for that recent out of the pan expertise.

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Rose Tteokbokki

  • Writer:
    Caroline Phelps

  • Prep Time:
    10 minutes

  • Cook dinner Time:

  • Complete Time:
    25 minutes

  • Yield:
    2 1x

  • Class:

  • Methodology:

  • Delicacies:


Creamier and milder than the fiery authentic, rose tteokbokki ticks quite a lot of packing containers. Put together your self for bouncy Korean rice desserts, fish desserts and cheese served in a velvety, wealthy gochujang and cream sauce.





  1. Mix the gochujang, gochugaru, and soy sauce, in a bowl. Add a little bit half and half and whisk till the combination is clean. Proceed including the half and half and whisking till all of the components are properly mixed. Put aside.
  2. In a big deep skillet over medium excessive warmth, add the oil, onion, and garlic and saute for two minutes.
  3. Flip the warmth all the way down to medium low, add the rose sauce and stir.
  4. Add the rice desserts and fish desserts and convey the sauce to a boil. Flip the warmth all the way down to a delicate simmer and cook dinner for about 5 to 7 minutes, or till the rice desserts are chewy however nonetheless a tiny little bit agency.
  5. Flip the warmth off and stir within the mozzarella cheese and parmesan cheese.
  6. If the feel is simply too thick, add 1/4 cup water and stir. 
  7. Switch the rose tteokbokki to a serving bowl and prime with inexperienced onions.


For any leftovers, save them in a storage container and refrigerate for as much as 3 days.


  • Serving Dimension: 1 serving
  • Energy: 716
  • Sugar: 12.7g
  • Sodium: 1377mg
  • Fats: 13.1g
  • Saturated Fats: 8.8g
  • Unsaturated Fats: 0.4g
  • Trans Fats: 0g
  • Carbohydrates: 118.7g
  • Fiber: 3.7g
  • Protein: 26.5g
  • Ldl cholesterol: 24.5mg
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