Rose Tteokbokki Creamy Tomato (mild)

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Rose Tteokbokki (mild)

Traditional Tteokbokki has been a popular Korean dish and street food for years. There is nothing like the spicy traditional flavors of Korea you can get from a street food like Tteokbokki. However, a new version has emerged in popularity called Rose Tteokbokki.

Rose Tteokbokki has been trending on social media internationally by famous Mukbangers. Hwasa from Mamamoo filmed a Rose Tteokbokki Mukbang on a Korean TV show talking about how delicious it was.

This creamy tomato sauce version made with bacon and sausage create a smoky mild and creamy flavor. The rice cakes soak up all the flavors making this Tteokbokki is so different yet is amazing!

Check out our other Tteokbokki recipes, Simple Spicy Traditional Tteokbokki commonly found in Korea Street Food Markets. And Rose Tteokbokki with Creamy Gochujang which is a medium heat with traditional Korean pepper paste flavor.

Ingredients

Prep

Eggs: boil eggs for 7 minutes, peel

Rice Cake: thaw in bowl of water

Sausage: score a cute design. These sausages were already cut into octopus shapes.

Mozzarella: shred

Bacon: chop

Onions: peel and slice

Garlic: peel and mince

Making Creamy Tomato Rose Tteokbokki (mild)

In a shallow large pan, add oil and bacon stir until cooked.

Medium heat: add sausage, garlic and onions. Stir until onions are translucent.

Add tomato sauce

Add heavy cream and milk. Mix well.

Add Gochugaru

Add rice cakes and hard boiled eggs. Simmer until rice cakes are soft.

Top with cheese and serve.

Rose Tteokbokki Creamy Tomato Sauce (mild)

Rose Tteokbokki Creamy Tomato (mild). Simple Korean recipe for the trending version of rice cake street food. With smoky bacon and sausage

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

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

Cuisine Korean

Servings 4 people

Ingredients

  

• 3 cups Tteokbokki Rice Cake thawed
• 1 cup little smoky sausages or vienna sausage scored
• 4 strips bacon chopped
• ½ med onion sliced
• 4 cloves garlic minced
• 1 cup heavy cream
• 1 cup milk
• 1 cup tomato sauce canned
• 1 cup mozzarella shredded
• 2 TBS cooking oil
• salt and pepper to taste
• ½ TBS Gochugaru (Korean chili flakes)
• 2 hard boiled eggs peeled

Instructions

 

• If using frozen Tteok (rice cake), thaw in bowl of water before cooking.
• In a large shallow pan, on medium heat add oil and bacon. Stir well until the bacon is cooked.
• Add sausage, onions and garlic. Stir until onions are translucent.
• Add tomato sauce, heavy cream, milk and Gochugaru. Mix well.
• Add hard boiled eggs and Tteok (rice cakes) simmer on low until the Tteok is soft. Top with cheese, melt and serve. Add salt and pepper to taste.

Notes

This the mildest version of our Tteokbokki recipes. If you want a little more of a kick add more Gochugaru. 

We also have an other Rose Tteokbokki Recipe that is medium heat made with Gochujang and cream. If you are looking for a traditional spicy version, check out our Simple Spicy Traditional Tteokbokki Recipe. 

Keyword asian recipes, banchan, creamy, Easy Korean Recipe, Korean street food, non spicy tteokbokki, tomato, trending, Tteokbokki