Today I was going to add a twist to your OG street food, tteokbokki!

This is a trendy thing from Korea because gosh, they love adding spins to their food!
This time, it’s adding cream and milk to tteokbokki and other spicy foods and calling it “rose”

Tteokbokki, which is normally cooked in Korean stock with added gochujang and gochugaru becomes a creamy, indulgent dish, not for the faint-hearted.

It can be spicy but I’d say your regular tteokbokki is a medium heat.
However if you’re not really a fan of spice at all or love it but can’t handle it necessarily, this is the perfect version for you!

Serves 2-3

-300g Korean rice cake (tube shaped)
– 2 sheets of fried fish cake cut into strips (optional)
– 1 medium onion roughly sliced
– 2 cloves of garlic minced
– handful of mini hot dogs (optional)

– 4 tbs gochujang (less if you don’t want it spicy)
– 2 tbs fine gochugaru
– 1 tbs syrup or sugar
– 200ml double cream
– 100ml milk
– 250ml Korean anchovy stock (or chicken or veg stock)
– handful of grated mozzarella
– bit of grated parmesan

First off, fry the onion and sausages in a bit of oil for 3 mins.

Reduce heat to low-medium and add milk and cream, mix it all in.
Add rice cake and fish cake and let it come to a low simmer.

Now add gochujang and gochugaru, mix until all combined.
Add stock and simmer on medium, constantly stirring so the rice cakes don’t stick to the bottom.
Add sugar. Have a taste at this stage and adjust to your liking, maybe more sugar, maybe more gochujang?

Simmer for about 15 mins until the rice cakes are soft and squishy, at this stage, the sauce should be nice and thick.
Add grated mozzarella on top and put on a lid to let the cheese melt.

Once it’s ready to serve, add some parmesan.
Best to eat it alongside some fried food such as fried dumplings, the sauce is too good not to use it for dipping!

About the Author


Cardiff-based home cook sharing authentic Korean recipes with anyone who is curious about Korean culture and flavours.

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