- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 500 g
- 2 tbsp
- 1 tbsp
- 2 tbsp
- 1 tbsp
- 1 tbsp
- 2 cloves
- 400 ml
- 150 ml
- 100 g
- 100 g
- 100 g
- 1 tsp
- 1 tbsp
Process
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If using frozen rice cakes, soak them in warm water for 10 minutes to soften. Drain well.
In a small bowl, mix gochujang, gochugaru, ketchup, soy sauce, and sugar into a smooth paste.
Heat vegetable oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Add the sauce paste to the skillet and stir constantly for 1 minute to bloom the flavors.
Pour in beef broth and bring to a simmer. Add rice cakes, fish cakes (if using), and sausage (if using). Stir to coat.
Simmer over medium heat for 8–10 minutes, stirring occasionally, until the rice cakes are soft and the sauce has thickened slightly.
Reduce heat to low. Stir in heavy cream and cook for 2 minutes until the sauce is creamy and evenly colored. Do not boil after adding cream.
Sprinkle shredded mozzarella over the top. Cover the skillet with a lid and cook for 2–3 minutes until the cheese melts.
Garnish with sliced green onions and toasted sesame seeds. Serve hot.
Kitchen notes
Kitchen notes
- The most common mistake is overcooking the rice cakes until they turn mushy. They should be chewy but tender; start checking at 8 minutes.
- Soaking frozen or hard rice cakes in warm water before cooking prevents them from absorbing too much sauce and becoming gluey.
- Add the cream at the end and keep the heat low; boiling after adding cream can cause it to curdle and split.
- If the sauce becomes too thick, thin it with a splash of broth or water. If too thin, simmer uncovered for another minute.
Substitutions
- beef broth→vegetable broth or mushroom broth
- heavy cream→whole milk or oat cream
- sausage→sliced mushrooms or tofu
- fish cakes→extra firm tofu or omit
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat with a splash of broth or water, stirring until hot. Do not microwave on high as the rice cakes can become tough. Freezing is not recommended as the texture of the rice cakes deteriorates.
FAQ
The questions we get asked most
Why did my rose tteokbokki turn out too spicy?
The heat comes from gochujang and gochugaru. To reduce spiciness, use only 1 tablespoon of gochujang and omit the gochugaru, or add an extra tablespoon of ketchup and a pinch more sugar. You can also stir in a little more cream to mellow the heat.
Can I make rose tteokbokki without gochujang?
Yes, you can substitute with 1 tablespoon of miso paste mixed with 1 teaspoon of chili flakes, but the flavor will be different. For a closer match, look for halal gochujang at Asian markets or online.
How do I know when the rice cakes are done?
They should be soft and chewy but still hold their shape. Bite into one; if it is tender all the way through with no hard center, they are done. Overcooked rice cakes become mushy and lose their chew.
Can I use frozen rice cakes directly without soaking?
Yes, but they may take a few extra minutes to cook and can absorb more sauce. Soaking in warm water for 10 minutes helps them cook evenly and prevents them from drying out the sauce.
Can I make this dish ahead of time?
You can prepare the sauce and slice the ingredients up to a day ahead and store them in the refrigerator. Cook the dish fresh for best texture, as the rice cakes harden when chilled. Reheat leftovers gently with added liquid.
Why did my sauce curdle after adding cream?
Curdling happens if the cream is added to a boiling sauce or if the heat is too high. Always reduce the heat to low before stirring in the cream and avoid boiling after it is added. If it curdles, whisk in a tablespoon of cold cream to bring it back together.
Is rose tteokbokki vegetarian?
The base recipe is not vegetarian because it contains beef broth, fish cakes, and sausage. To make it vegetarian, use vegetable broth, omit the fish cakes and sausage, and add tofu or mushrooms instead. Check that your gochujang and soy sauce are vegetarian-friendly.
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