Rose Tteokbokki Creamy Gochujang (medium)

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Rose Tteokbokki

Rose Tteokbokki is a creamy rice cake stir fry that is Korea’s latest trending take on the traditional spicy street food, Tteokbokki.

This recipe takes gochujang (Korean pepper paste) used in the traditional version and tones it down to a medium heat with heavy cream and milk. What you get is a delicious comforting dish. Here we use bacon and sausage that give the rice cakes a smoky flavor and creamy texture. Unbelievably satisfying, as a spicy traditional Tteokbokki fan, I declare this recipe a must try. Best of all it is easy to make!

Also check out other version of Rose Tteokbokki with Creamy Tomato Sauce, this mild version seen on trending mukbangs. And our Simple Spicy Traditional Tteokbokki commonly found at Korea Street Food Markets.

Ingredients

Prep

Rice Cake: thaw in bowl with water

Bacon: chop

Mozzarella: shred

Sausage: score for a cute design

Garlic: peel and mince

Sauce

In a bowl combine: Gochujang (Korean Pepper Paste), Gochugaru (Korean Pepper Flakes), garlic, soy sauce, brown sugar (optional). Mix well.

Making Rose Tteokbokki Creamy Gochujang (medium)

In a shallow large pan on medium heat, add oil, bacon and cook until fully cooked. Add sausage and onion, stir until translucent.

Add heavy cream, milk and sauce. Stir well.

Add hard boiled eggs and rice cakes. Simmer until soft. Top with Mozzarella cheese and serve.

Print

Rose Tteokbokki Creamy Gochujang (medium)

Rose Tteokbokki Creamy Gochujang. Popular Korean Street Food. Creamy rice cake stir fry and smoky bacon and sausage version. Simple and easy.

Course Appetizer, Banchan, Lunch, Main Course, Side Dish, Snack

Cuisine Korean

Keyword asian recipes, bacon, creamy, Easy Korean Recipe, gochugaru, Gochujang, Korean street food, medium tteokbokki, Rice Cake, Rose tteokbokki, Tteokbokki

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 4 people

Ingredients

• 3 cups Tteokbokki Rice Cake thawed
• 4 slices bacon chopped
• 1 cup little smoky sausages or vienna sausages scored
• 2 hard boiled eggs peeled
• ½ med onion sliced
• 4 cloves garlic minced
• 1 cup milk
• 1 cup heavy cream
• 2 TBS cooking oil
• 1 TBS Gochujang (Korean Chili Paste)
• ½ TBS Gochugaru (Korean Chili Flakes)
• 2 TBS soy sauce
• ½ TBS brown sugar optional
• 1 cup mozzarella cheese shredded

Instructions

• If using frozen Tteok (rice cake), thaw in bowl of water before cooking.

Sauce

• In a bowl, combine Gochujang (chili paste), Gochugaru (chili flakes), garlic, soy sauce, brown sugar (optional)

Tteokbokki

• In a large shallow pan, on medium heat add oil, bacon, and sausage. Stir well until the bacon is cooked.
• Add onions. Stir until onions are translucent.
• Add heavy cream, milk and sauce. Stir well.
• Add Tteok and hard boiled eggs. Simmer until Tteok is soft.
• Top with shredded mozzarella cheese, melt and serve.

Notes

This the medium version of our Tteokbokki recipes.

If you want a mild version that is tomato based. Check out our Rose Tteokbokki Creamy Tomato version.

If you are looking for a traditional spicy version, check out our Simple Spicy Traditional Tteokbokki Recipe.