If you’ve been seeing rosé tteokbokki everywhere lately and wondering if it lives up to the hype, it does. I was not prepared for how good my first bite was. Genuinely did not see it coming.

I’ve always loved traditional tteokbokki, but my tolerance for heat has quietly decreased over the years, and the classic version doesn’t always love me back the way it used to. So when I came across this creamier, milder version, I was immediately curious, and the moment I found out it had a carbonara-like quality to it, that was it, I was completely sold before I even tasted it. If you know me, you know my feelings about carbonara run deep.

A Spicy-Sweet Korean Fusion

Rosé tteokbokki is pretty much exactly what it sounds like…a Korean and Italian-inspired combination that somehow works really well. The first thing you notice is the colour. That pretty pink sauce is hard to miss, especially if you’ve been seeing it all over your feed. But the flavour is what really got me. It’s sweet, savoury and creamy, with just enough heat from the gochujang to keep things interesting without being too spicy. Traditional tteokbokki can have quite a kick, but the creaminess in rosé tteokbokki takes some of that heat down.

The sauce is similar to the rosé sauces you see in Italian cooking, usually combining tomato and cream, but rosé tteokbokki puts a Korean spin on it. The rice cakes are coated in a creamy sauce made with cream and gochujang, giving you that combination of rich, slightly spicy and savoury flavours. And then there’s the rice cakes. If you’ve never had tteok before, they’re chewy, in a good way, and that texture is a big part of what makes the dish so fun to eat. The soft, creamy sauce with the chewy rice cakes is a combination I wasn’t expecting to love as much as I do.

You can also play around with it depending on what you have. Rice cakes are the classic choice, but ramen or udon work too. You can add vegetables, seafood or even some cheese if that’s your thing. There really aren’t many rules. That’s one of the things I like about rosé tteokbokki. It takes something traditional and gives it a different spin without completely changing what makes tteokbokki so good. And since I clearly wasn’t going to stop at just trying it, I started working on my own version. It’s still a work in progress, but it definitely hits the spot when a rosé tteokbokki craving comes along. And yes, they will come along.

Rosé Tteokbokki

Ingredients:

🍲 2 cups Tteokbokki, separated (use non-frozen tteokbokki if you can) 
🍲 2 cups anchovy stock or dashi stock
🍲 1 medium onion, thinly sliced up
🍲 Sausages or bacon, cut up into pieces 
🍲 1 sheet fish cake, cut into pieces (I only cut them in half)
🍲 1 stalk green onion, for garnish
🍲 2 tbsp Parmesan or 1/2 mozzarella cheese or however much you’d like (optional)

Sauce
🍲 1.5 tbsp Gochujang paste
🍲 1 tsp sugar
🍲 1 tsp garlic, minced
🍲 1 cup heavy cream
🍲 1 cup milk
🍲 1 tsp soya sauce
🍲 2 teaspoon gochugaru (Korean red pepper flakes) 
🍲 1 tsp sesame oil
🍲 1/2 tsp salt 

Instructions:

1. In a bowl, prepare the sauce by combining the Gochujang paste, sugar, minced garlic, heavy cream, milk, soy sauce, gochugaru (Korean red pepper flakes), sesame oil, and salt. Mix them well until the sauce is smooth and all ingredients are fully incorporated.
2. In a large pan or a wide skillet, pour in the anchovy stock or dashi stock and bring it to a gentle simmer over medium heat.
3. Add the separated Tteokbokki (rice cakes) to the simmering stock. Allow them to cook for about 5-7 minutes or until they become tender. Stir occasionally to prevent sticking.
4. Once the Tteokbokki is tender, add the thinly sliced onion, sausage or bacon pieces, and fish cake slices to the pan. Continue to simmer for an additional 2-3 minutes, or until the onion becomes translucent and the meat is cooked through.
5. Now, pour in the prepared sauce into the pan. Stir well to combine all the ingredients and ensure the sauce coats the Tteokbokki, meat, and vegetables evenly.
6. If you’re using cheese, sprinkle it over the top of the dish and cover the pan with a lid. Allow the cheese to melt and become gooey, usually about 2-3 minutes.
7. Once everything is heated through and the cheese has melted (if used), turn off the heat.
8. Garnish the Rosé Tteokbokki with chopped green onions.
9. Serve the dish hot and enjoy your homemade Rosé Tteokbokki!

For a velvety Rosé Tteokbokki with a creamy twist, it’s best to prepare it over medium heat. Personally, I like to blend cream and milk to achieve a well-rounded texture, ensuring it stays rich without becoming too heavy; the addition of milk brings a touch of lightness to the dish. Since I didn’t have Vienna Sausages on hand, I went for chicken sausages, but you can use your preferred type of meat. This time, I skipped the cheese, but a sprinkle of parmesan or mozzarella can elevate it, infusing the dish with a delightful mix of creamy, spicy, and savoury flavours. Feel free to experiment with different combinations of vegetables and meats. I f you prefer a meatless option, adding tofu works wonderfully too! The possibilities are endless!