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Easy Rose Tteokbokki Recipe You’ll Love

Easy Rose Tteokbokki Recipe You’ll Love

If you haven’t tried rose tteokbokki yet, you’re missing out! It’s sooo good. Here is an easy rose tteokbokki recipe you can learn today!

Rose tteokbokki is a massive trend right now, but I have to say that it’s a lifelong craving for me.

This dish is the milder, creamier version of its super spicy cousin; traditional tteokbokki. Think cheesy, slightly spicy umami comfort food that’ll have you come back for bowl after bowl.

I can’t get enough of this rice cake in its sweet and spicy sauce and wanted to share an easy way to make this incredible Korean street food with you. I whip up my version in around 30 minutes!

Hope you’ll find these tips helpful in making your dreamy rose tteokbokki.

Rose tteokbokki ingredients

For my version of rose tteokbokki, you’ll need to gather: your protein (I use bacon), but smoked Vienna sausages are popular, too; some sliced green onions, chopped garlic, sesame oil, soy sauce, Korean fish cakes, Korean rice cakes which are the star of the dish, gochugaru, gochujang, your choice of milk and cheese (I use a combo of mozzarella and Gruyere or white cheddar) and sesame seeds.

Another ingredient that some people add is a wide glass noodle. If you find that the creamy, cheesy sauce is a little on the rich side for you, adding these noodles is a great idea. Personally, I feel the rice cakes on their own are just perfect.

creamy tteokbokki recipe
Korean spicy instant noodle with Tteokbokki, sausage and egg on wooden background

Here are the ingredients you’ll need:

  • 30g sliced bacon
  • 2 stalks sliced green onions
  • 1 clove chopped garlic
  • 3ml gochugaru
  • 10ml sesame oil
  • 10ml gochujang
  • 1 cup Korean fish cakes cut into cubes
  • 1 ½ cups Korean rice cakes
  • 20ml soy sauce
  • 1 cup mixed grated cheeses
  • 5ml sesame seeds

How to make rose tteokbokki recipe

This is my go-to method, and I hope you’ll try it out. There are a couple of different variations, but I love this easy, under-30-minute version.

1.     Fry 30g of sliced bacon in a non-stick pan.

2. Add in 2 stalks of sliced green onions and 1 clove of chopped garlic – cook until soft.

3. Stir in 3ml of gochugaru, 10ml of sesame oil, and 10ml of gochujang.

4. Add in 1 cup of Korean fish cakes cut into cubes and 1 ½ cups of Korean rice cakes.

5. Pour in 20ml of soy sauce, and simmer over medium heat, stirring every now and then.

6. Once the sauce has thickened, add in 1 cup of mixed grated cheeses, sprinkle over 5ml sesame seeds, and devour!

rose tteokbokki vegetarian

Which proteins to add for rose tteokbokki?

I love to play around with different proteins for this dish. The options are endless but try adding boiled eggs or Vienna sausages.

For those of you looking for a vegetarian alternative, add in a few little spongy tofu cubes.

Honestly, I’m obsessed with the umami pop that the bacon and fishcake combo delivers but try a few protein options out to see which your favorite is.

How to make a vegan or vegetarian version of rose tteokbokki

As much as l love the bacon and fishcake combo, I will often make a vegan version of my rose tteokbokki when I have friends come around. Personally, I love oat milk as a choice of plant-based milk. Anyway, go with whatever you’d usually use at home. Switch that out, and then try yuba or tofu as your protein option.

I’ve found a brilliant way to bring umami goodness to vegetarian dishes is by adding mushroom stock and nutritional yeast.

I find these ingredients bring richness to the dish, especially if the cheese has been left out. Like, seriously, there are so many delicious vegan cheeses out there, so please find one to add to your vegan version.

Problems that could bubble up when making rose tteokbokki

I think you’ll find this a super simple dish to make, but a couple of issues might come up. Try to use fresh rice cakes as the frozen ones tend to splinter and break in the sauce, which is not ideal.

The other trick is not to cook the sauce too quickly; you will want a slow simmer rather than a rolling boil, or you may find the ingredients turn to mush. Just keep your eye on it.

FAQ

What is Rose tteokbokki sauce made of?

While recipes can vary, the list includes Korean rice cakes, fishcakes, bacon, milk, soy sauce, sesame oil, Gochujang, Gochugaru, green onion, and sesame seeds, and cheeses like mozzarella or white cheddar for creamy goodness!

Looking at this list, you can see why some people refer to this dish as Rose Carbonara, right?

Gochugaru is a smoky and spicy powder that I’ll often add straight into dishes for its incredible flavor. On the other hand, Gochujang is a fermented soybean paste that adds to the richness of rose tteokbokki. Both of these yummy Korean ingredients come from the gochu pepper.

Why is it called Rose tteokbokki?

The pretty-sounding name rose tteokbokki is due to how the sauce turns red to pink when added to the cream. Traditional tteokbokki is deep red.

“Tteok” is the word for “rice cake” in Korean. Rose is often used when referring to tomato-based pasta sauces that have been turned pinky rose by adding cream or a white sauce.

What is tteokbokki supposed to taste like?

This short answer is delicious! Just imagine a melting pot of spongy, umami joy with a hit of spice and creaminess from the sauce and cheese. A bowl of rose tteokbokki is well-balanced in flavor with the sweet earthiness from the onion and garlic while also rich and comforting.

Traditional tteokbokki has a similar set of tastes, but it is made without the creamy and cheesy sauce and is a lot spicier and more pungent. The aromatics from the Gochujang and Gochugaru make this undeniably Korean.

What goes well with tteokbokki?

I love serving my rose tteokbokki up with my other Korean favorites like Kimchi Udon stir fry and Korean sticky chicken. If you want to put out a spread and are looking for good Korean combo dishes, serve it alongside Doenjang Jjigae or Korean Noodles with black bean sauce. You’ll have a heavenly hit of steaming umami bowls that your friends will love.

Sometimes I just leave out the rice cakes, pour this sauce over pasta, and call it a night. I mean, what could be better?

Wrapping it up

I really hope you’ll give my rose tteokbokki recipe a try; it’s one of my favorite recipes to make when I have friends coming over or if I’m spending a cozy Sunday at home.

Thanks so much for visiting my blog! If you make this rose tteokbokki recipe yourself, please comment below and let me know what you think of it.

rose tteokbokki recipe

Easy Rose Tteokbokki Recipe You’ll Love

Jamela
If you haven't tried rose tteokbokki yet, you're missing out! It's sooo good. Here is an easy rose tteokbokki recipe you can learn today!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 2

Ingredients
  

  • 30 g sliced bacon
  • 2 stalks sliced green onions
  • 1 cloves chopped garlic
  • 3 ml gochugaru
  • 10 ml sesame oil
  • 10 ml gochujang
  • 1 cup Korean fish cakes cut into cubes
  • 1.5 cups Korean rice cakes
  • 20 ml soy sauce
  • 1 cup mixed grated cheeses
  • 5 ml sesame seeds

Instructions
 

  • Fry 30g of sliced bacon in a non-stick pan.
  • Add in 2 stalks of sliced green onions and 1 clove of chopped garlic – cook until soft.
  • Stir in 3ml of gochugaru, 10ml of sesame oil, and 10ml of gochujang.
  • Add in 1 cup of Korean fish cakes cut into cubes and 1 ½ cups of Korean rice cakes.
  • Pour in 20ml of soy sauce, and simmer over medium heat, stirring every now and then.
  • Once the sauce has thickened, add in 1 cup of mixed grated cheeses, sprinkle over 5ml sesame seeds, and devour!
Keyword creamy tteokbokki recipe, Korean rice cakes, rose tteokbokki recipe

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