Rose Tteokbokki (Creamy and Spicy Korean Rice Desserts)

There’s lots to like about rose tteokbokki. It’s a milder, creamy spin on the fire-red, spicy and pungent authentic. Korean rice truffles absorb a velvety, wealthy and tacky gochujang and cream sauce. Let’s take a look at the origins of this common Korean street-food – and I’ll present you step-by-step how you can make it at residence.

What’s Rose Tteokbokki

Rose tteokbokki is chewy, bouncy Korean rice truffles and sliced fish truffles served in a candy, savory and thick gochujang and dairy-based sauce. It’s a creamier, milder model of the fire-red traditional Korean tteokbokki. In actual fact, rosé tteokbokki doubles down on the dairy within the sauce with not solely cream, however cheese as properly. It’s extremely popular in Korea, each in eating places and particularly as a late evening street-food snack.

Why is it Known as Rose Tteokbokki

Consider rose tteokbokki as a Korean / Italian fusion dish of types. Conventional rose sauce is a Northern Italian pasta sauce that mixes tomato puree and heavy cream. For rose tteokbokki, the cream is added to a different pink sauce – however this one is comprised of gochujang and gochugaru (extra on these Korean elements in a sec). Each rose sauces tackle a light-weight pink hue – however rose tteokbokki’s taste may be very distinctive.

What Does Rose Tteokbokki Style Like

Springy and dense rice truffles take up the smoky, candy, salty and velvety wealthy sauce. Count on a light spiciness that’s tempered by the milk, cream and the gooey cheese. Truly, rose tteokbokki is the proper recipe for individuals who like Korean flavors, however who could also be just a little delicate to full-on spicy meals.

Rose Tteokbokki Elements

• Cooking Oil: Any impartial cooking oil works right here. I normally use grapeseed or vegetable oil.
• Onion and Garlic: Use about half an onion and a couple of sizable cloves of garlic as aromatics.
• Korean Rice Desserts: These cylindrical formed rice truffles are known as tteokmyeon – and so they have a chewy, virtually springy texture. Bonus: tteokbokki rice truffles are a magnet for absorbing no matter flavors they’re being cooked in.
• Korean Fish Desserts: Fish truffles are known as eomuk in Korea. They’re a combination of surimi, fish, starch and egg. Most variations are calmly fried till golden brown on the skin, and have a savory taste and an virtually bouncy texture. Seize them at Asian grocery shops, subsequent to the imitation crab sticks. I desire the skinny, flat Korean fish truffles for this dish.
• Mozzarella and Parmesan Cheese: Parmesan delivers a ton of savory umami – and because the Mozzarella cheese melts, it makes the entire creamy, gooey side of rose tteokbokki skyrocket.
• Scallions: I’m utilizing 2 finely chopped inexperienced onions for each texture and a pointy, perfume that contrasts the creaminess and compliments the spicy notes.
• Rose Tteokbokki Sauce: A mixture of gochujang, gochugaru, soy sauce, and half and half. Including half and half will provide you with that trademark pink rosé shade as soon as blended with the gochujang and gochugaru.

The way to Make Rose Tteokbokki

1. Begin by making the sauce. Mix the gochujang, gochugaru and soy sauce in a bowl. Add a little bit of the half and half and whisk till the whole lot begins to clean out. Proceed including the half and half and whisking till totally mixed. Then set the sauce apart.
2. Subsequent, get a big deep skillet going over medium-high warmth on the range high. As soon as the pan is sizzling, add your oil and coat the cooking floor. Add the garlic and onions and prepare dinner till the onions are translucent (round 2 minutes).
3. Flip the warmth on the burner all the way down to medium-low and add the rose sauce. Stir till totally included.
4. Then add the rice truffles and fish truffles, stir and switch the warmth again as much as deliver the sauce to a boil. As soon as effervescent, deliver the warmth again down so the whole lot gently simmers for about 5-7 minutes. Check the rice truffles. They’re good to go when they’re chewy however nonetheless barely agency.
5. Flip the warmth off. Stir within the shredded mozzarella and Parmesan cheese.
6. Lastly, switch to a serving bowl, high with chopped inexperienced onions (and an elective sprinkle of extra cheese) and serve.

Suggestions and Variations

• Make it spicier (or milder). To regulate the spice stage of tteokbokki, add kind of gochugaru till you’re pleased with the quantity of warmth.
• Add a protein or veggies. Common flavorful additions embrace smoky bacon or Korean cocktail sausages. Thinly sliced broccoli florets absorb the fiery, creamy sauce tremendous properly.
• Make it plant based mostly. For those who determine to make a vegan rose tteokbokki, you’ll have to make some modifications to the elements record, but it surely’s completely doable. Use unsweetened, additional creamy oat milk as a substitute of half and half. Go together with dietary yeast as a substitute of cheese. And use Japanese aburaage (fried tofu pouches) as a substitute of the fish truffles.
• Add ramen noodles. Add ramen noodles similar to you’ll in case you have been making rabokki.
• Stick to the classics. Make conventional tteokbokki with out the creamy rosé sauce – and with an anchovy inventory and kelp base as a substitute.

Conventional Tteokbokki Video

What to Serve With Tteokbokki

Did you want this rose tteokbokki recipe? Are there modifications you made that you simply want to share? Share your suggestions and proposals within the feedback part under!

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Rose Tteokbokki

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  Creator: Caroline Phelps
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  Prep Time: 10 minutes
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  Cook dinner Time: quarter-hour
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  Complete Time: 25 minutes
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  Yield: 2 1x
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  Class: Most important
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  Technique: Skillet
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  Delicacies: Korean

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Description

Creamier and milder than the fiery authentic, rose tteokbokki ticks quite a lot of packing containers. Put together your self for bouncy Korean rice truffles, fish truffles and cheese served in a velvety, wealthy gochujang and cream sauce.

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Elements

Items
USM

Scale
1x2x3x

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Directions

1. Mix the gochujang, gochugaru, and soy sauce, in a bowl. Add just a little half and half and whisk till the combination is clean. Proceed including the half and half and whisking till all of the elements are properly mixed. Put aside.
2. In a big deep skillet over medium excessive warmth, add the oil, onion, and garlic and saute for two minutes.
3. Flip the warmth all the way down to medium low, add the rose sauce and stir.
4. Add the rice truffles and fish truffles and produce the sauce to a boil. Flip the warmth all the way down to a delicate simmer and prepare dinner for about 5 to 7 minutes, or till the rice truffles are chewy however nonetheless a tiny little bit agency.
5. Flip the warmth off and stir within the mozzarella cheese and parmesan cheese.
6. If the feel is simply too thick, add 1/4 cup water and stir. 
7. Switch the rose tteokbokki to a serving bowl and high with inexperienced onions.

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Notes

For any leftovers, save them in a storage container and refrigerate for as much as 3 days.

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Diet

• Serving Measurement: 1 serving
• Energy: 716
• Sugar: 12.7g
• Sodium: 1377mg
• Fats: 13.1g
• Saturated Fats: 8.8g
• Unsaturated Fats: 0.4g
• Trans Fats: 0g
• Carbohydrates: 118.7g
• Fiber: 3.7g
• Protein: 26.5g
• Ldl cholesterol: 24.5mg

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