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.
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.