Tteokbokki is one of the most popular Korean street foods that is chewy, spicy and slightly sweet.
Tteokbokki is made with rice cakes which are sold fresh or in the refrigerated or freezer section at Korean markets. When using frozen rice cakes or if the rice cakes are stuck together, it’s best to soak them in water first.
Rose tteokbokki is lighter and creamier than traditional Tteokbokki as the broth is replaced with heavy cream, milk or combination of cream and milk. This version is great for those who prefer a less spicy version. The term “rose” refers to the color from mixing gochujang, gochugaru, or tomato sauce with cream or milk. Another popular Korean dish is Rose Pasta.
The amount of gochujang (Korean red pepper paste) and gochugaru ( Korean red pepper flakes) will depend on your spice level so add as much or as little as you want. And adjust the sugar to taste as well.
Here are some options:
- Instead of fish cakes, cook bacon or sausage before adding remaining ingredients. (If adding bacon, cook the garlic in the bacon fat)
- Use half cream and half milk for a less creamier sauce
- Substitute with dairy free milk
- Sauté onions with the garlic
- Add a hard boiled egg
- Top with cheese
Soak the rice cakes in cold water to help soften if frozen or separate if they are stuck together. Meanwhile, prep the remaining ingredients. Heat the oil in pan and sauté the garlic for about 20 seconds. Add the heavy cream ( or combo of cream/milk), gochujang, gochugaru and bring to boil while whisking to mix gochujang. Add the fish cakes, optional broccoli, soy sauce, sugar and rice cakes and mix together. Reduce heat to medium and simmer for about 5-7 minutes or until the rice cakes are soft and the sauce has thickened, stirring often. Taste and adjust seasonings, if needed and top with green onions or sesame seeds before serving. 
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Instructions