I wasn’t planning to make anything remotely Korean that day. It was a breezy Tuesday afternoon, and I was on my third attempt to jazz up my usual lunch routine. After a string of European-inspired dishes pesto pasta, creamy risotto, and yet another Caprese salad my palate felt… uninspired. Something inside me craved boldness, creaminess, and a little spice.
The craving shifted quickly: Rosé Tteokbokki Delight. A dish that blends the fiery comfort of Korean street food with silky, cheesy indulgence. I hadn’t made it before, but I’d heard whispers of its addictive charm. Spicy, creamy, cheesy, and ridiculously satisfying.
Within 30 minutes, my kitchen smelled like toasted garlic, bubbling cheese, and gochujang warmth. I plated it steaming hot, mozzarella pulling like silky ribbons, and took a bite. Let’s just say: my salad days are on hold for a while.
Short Description
Rosé Tteokbokki is a modern Korean comfort dish that combines chewy rice cakes with a spicy, creamy gochujang-based sauce and melty mozzarella cheese. It’s cozy, bold, and indulgent perfect for when you want to break from the ordinary.
Key Ingredients
- 1 cup Korean rice cakes, rinsed under cold water
- 1 cup unsalted chicken stock
- 1/2 cup heavy cream
- 1 fishcake, thinly sliced
- 1 stalk spring onion, finely chopped (for garnish)
- 1 clove garlic, minced
- 1/2 onion, thinly sliced
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon gochugaru (Korean chili flakes)
- 1 teaspoon light soy sauce
- 1 tablespoon honey
- 1/2 teaspoon sesame oil
- 1/2 cup shredded mozzarella cheese
Tools Needed
- Medium skillet with lid
- Cutting board & knife
- Measuring spoons & cups
- Mixing spoon or spatula
Cooking Instructions
Step 1: Sauté the Aromatics
Heat a medium skillet over medium heat with a splash of oil. Add sliced onions and minced garlic. Stir frequently and cook until soft and translucent, about 2–3 minutes.
Step 2: Build the Sauce
Pour in the chicken stock. Add gochujang, gochugaru, light soy sauce, honey, and sesame oil. Stir thoroughly until fully combined. Let the mixture come to a gentle boil.
Step 3: Cook the Rice Cakes
Add the rinsed rice cakes into the simmering sauce. Cook for 7–10 minutes, stirring occasionally, until they soften and become chewy. If the sauce thickens too fast, add 1–2 tbsp water.
Step 4: Add Fishcake
Stir in the sliced fishcake and let it warm through, about 2 more minutes.
Step 5: Make It Rosé
Reduce heat to low and pour in the heavy cream. Stir gently until the sauce turns a soft pink and becomes creamy.
Step 6: Add the Cheese
Sprinkle mozzarella evenly on top. Cover with a lid and cook for 2–3 minutes until the cheese has completely melted into gooey ribbons.
Step 7: Finish & Serve
Remove from heat. Garnish with chopped spring onions and serve hot immediately.
Why You’ll Love This Recipe
– Bold, comforting flavors with a creamy twist
– Easy to make with pantry and freezer staples
– Customizable heat level
– Perfect for solo meals or sharing
– A fun fusion of Korean and Western cuisine
– Naturally gluten free with the right soy sauce
Mistakes to Avoid & Solutions
Mistake 1: Overcooking rice cakes
Solution: Simmer for under 10 minutes and stir often.
Mistake 2: Broken sauce
Solution: Lower the heat before adding cream.
Mistake 3: Burnt garlic
Solution: Add it after the oil is warm and stir continuously.
Mistake 4: Clumpy cheese
Solution: Use freshly shredded mozzarella and melt it gently with a lid.
Mistake 5: Too spicy
Solution: Cut back or stir in more cream to mellow the heat.
Serving and Pairing Suggestions
– Serve it hot, right from the pan
– Pair with Korean pickles (danmuji or kimchi) to cut the richness
– Add a soft boiled egg for extra creaminess
– Serve as a fun party appetizer in ramekins
– Complement with iced barley tea or a glass of cold milk
Storage and Reheating Tips
– Store leftovers in an airtight container in the fridge for up to 2 days
– Reheat in a skillet over low heat with 1–2 tbsp water or cream
– Microwave in 30-second intervals, stirring between each to avoid uneven heating
– Do not freeze, as rice cakes turn grainy after thawing
FAQs
1. Can I use frozen rice cakes?
Yes, just soak them in warm water for 10–15 minutes before cooking.
2. Is this very spicy?
It has a kick, but the cream and cheese balance it out. You can reduce gochugaru to tone it down.
3. Can I make it vegetarian?
Absolutely! Skip the fishcake and use veggie broth instead of chicken stock.
4. What if I don’t have gochujang?
Substitute with a mix of chili paste and a little miso or soy sauce, though the flavor won’t be quite the same.
5. Can I use milk instead of heavy cream?
You can, but it won’t be as rich or creamy. Whole milk is the best alternative.
Tips & Tricks
– Rinse rice cakes under cold water to prevent sticking
– For stretchier cheese pulls, add cheese in layers
– Don’t skip the honey it balances the heat
– A nonstick skillet helps prevent burnt bottoms
– Add a pinch of parmesan for a bolder cheese flavor
Recipe Variations
Bacon Rosé Tteokbokki: Fry chopped bacon in Step 1 and use bacon fat instead of oil. Adds smoky depth.
Mushroom Rosé Tteokbokki: Sauté sliced mushrooms with the onion and garlic for a hearty vegetarian version.
Seafood Style: Add a handful of shrimp in Step 4 with the fishcake.
Vegan Rosé: Use oat cream, vegan cheese, and veggie broth. Skip fishcake or replace with tofu.
Extra Spicy: Stir in a spoonful of chili crisp before serving.
Final Thoughts
Rosé Tteokbokki took me by surprise in the best way. What began as a fridge clean-out ended up becoming one of the most satisfying dishes I’ve made this season. Every bite delivered warmth, creaminess, and just the right amount of heat.
It’s casual enough for a lazy lunch but comforting enough to brighten up a cold, rainy evening. The blend of gochujang with rich dairy and stretchy cheese feels like a cozy sweater for your taste buds. I already know I’ll come back to this recipe again and again, especially when I want something that feels indulgent without being complicated.
Rosé Tteokbokki Delight – Cheesy And Creamy
Print ThisIngredients
- 1 cup Korean rice cakes, rinsed under cold water
- 1 cup unsalted chicken stock
- 1/2 cup heavy cream
- 1 fishcake, thinly sliced
- 1 stalk spring onion, finely chopped (for garnish)
- 1 clove garlic, minced
- 1/2 onion, thinly sliced
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon gochugaru (Korean chili flakes)
- 1 teaspoon light soy sauce
- 1 tablespoon honey
- 1/2 teaspoon sesame oil
- 1/2 cup shredded mozzarella cheese
Instructions
Step 1: Sauté Aromatics
Heat oil in a skillet over medium. Add onions and garlic; stir until soft and fragrant, 2–3 minutes.
Step 2: Build the Sauce
Add chicken stock, gochujang, gochugaru, soy sauce, honey, and sesame oil. Stir and bring to a gentle boil.
Step 3: Cook Rice Cakes
Add rinsed rice cakes. Simmer 7–10 minutes, stirring occasionally, until tender. Add water if sauce thickens too much.
Step 4: Add Fishcake
Stir in sliced fishcake; cook 2 minutes more.
Step 5: Make It Rosé
Lower heat. Pour in cream and stir gently until the sauce turns pink and creamy.
Step 6: Add Cheese
Top with mozzarella, cover, and cook 2–3 minutes until melted and gooey.
Step 7: Finish & Serve
Garnish with chopped spring onions and serve hot.
