If you love rice cakes coated in a rich, creamy sauce, this rose tteokbokki recipe is for you. It’s quick, simple, and utterly delicious.
What is rose tteokbokki?
Rose tteokbokki is a popular Korean variation of tteokbokki featuring a creamy, slightly sweet sauce with a hint of spice. It became widely shared on social media and is commonly available at cafes and delivery spots across Korea. The sauce blends creaminess with gochujang’s savory depth and often includes curry powder for an aromatic note.
I first tried rose tteokbokki from a delivery app in Korea and loved the delicate balance of flavors: light yet rich, mildly sweet, and comforting. After testing and tweaking the sauce several times, I developed a version that closely matches that first memorable plate.
Tteokbokki, or rice cakes!
Tteokbokki are cylindrical, stir-fried rice cakes that come fresh, refrigerated, or frozen. Fresh rice cakes offer the best texture; refrigerated ones are a good second choice. Frozen rice cakes tend to crack and may lose their ideal chewiness, so I recommend using fresh or refrigerated if possible.
My favorite find is cheese-filled tteokbokki — incredibly addictive when you can get it. If you come across them at a Korean market, definitely try them.
Rose tteokbokki sauce ingredients:
dashi
Dashi is a Japanese soup stock made from bonito flakes. I often use instant Hondashi for convenience; just dissolve in water. If you can’t find dashi, substitute chicken or vegetable broth.
milk
Whole milk works best for a creamy texture, but any dairy milk will do. A higher-fat milk will produce a richer result.
heavy cream
Heavy cream helps thicken the sauce and make it luxuriously smooth. Use a good-quality cream for best results.
curry powder
Curry powder is a key ingredient in this recipe. It adds warm, aromatic depth that complements the creamy sauce. I recommend including it rather than omitting it, as it significantly improves the final flavor.
gochugaru
Gochugaru are Korean red pepper flakes. They’re optional but recommended for a subtle heat and texture. I prefer fine gochugaru for a smoother sauce.
sugar
A touch of sugar balances the sauce. Don’t be afraid to add a small amount and taste as you go — it enhances depth without making the dish noticeably sweet.
gochujang
Gochujang is Korean red pepper paste that brings savory, slightly sweet, and mildly spicy flavors. Spiciness varies by brand, so choose one that matches your heat preference.
More Korean recipes you’ll LOVE!
- cheese tteokbokki
- bibimguksu (Korean spicy noodles)
- gyeran mari (Korean egg roll)
- kimchi fried rice
Rose Tteokbokki
- Author: Jasmine and Tea
- Total Time: 20 minutes
- Yield: 2 servings 1x
Description
If you enjoy rice cakes in a velvety sauce, this rose tteokbokki is a great choice. The creamy sauce, gently spiced and slightly sweet, clings to chewy rice cakes for a comforting dish you can make in about 20 minutes.
Ingredients
Scale
- 3 bacon slices
- 2 garlic cloves, roughly minced (14g)
- ¼ cup dashi (Japanese soup stock) — can substitute chicken broth
- ½ cup milk
- ¼ cup heavy cream
- ½ pack mini Korean sausages (85g)
- ½ tsp curry powder
- 1 tsp gochugaru (Korean chili flakes)
- 1 tsp sugar
- 2 tsp gochujang (Korean red pepper paste)
- 2 cups rice cakes (350g)
- salt, to taste
- dried parsley flakes for garnish
Instructions
- Start with a cold pan and add the bacon. Turn heat to medium and cook until the bacon fat renders and the bacon is lightly browned but still soft. Add the minced garlic and cook about 1 minute.
- Cut the bacon into bite-size pieces and drain excess oil, leaving a thin layer. Bring a pot of water to a boil to cook the rice cakes (skip this step if using fresh rice cakes).
- Add the dashi, milk, and cream to the pan and keep cooking over medium heat. Cut slits into the mini sausages so they release steam, then add them to the pan. Stir in curry powder, gochugaru, sugar, and gochujang. Taste and adjust seasoning as needed.
- Cook the rice cakes in the boiling water for 1–2 minutes until soft and easily pierced, then drain well and add them to the sauce. Stir and simmer until the sauce thickens to your preferred consistency. Plate, garnish with dried parsley flakes, and enjoy.
Notes
Milk: Whole milk gives a creamier result, but any dairy milk (low-fat, 2%, etc.) will work.
Curry powder: I used a mild curry powder for a balanced flavor. Different brands vary in intensity and will affect the final taste, so choose according to your preference.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Cuisine: Korean food
Keywords: korean food, rose tteokbokki, rice cakes