Description
If you love rice cakes lathered in a rich and creamy sauce, then this rose tteokbokki recipe is for you! It’s quick, easy and delicious!
Ingredients
Scale
- 3 bacon slices
- 2 garlic cloves, roughly minced (14g)
- ¼ cup dashi (Japanese soup stock) *can substitute chicken broth
- ½ cup milk *see note
- ¼ cup heavy cream
- ½ mini Korean sausages (85g)
- ½ tsp curry powder *see note
- 1 tsp gochugaru (Korean chili powder)
- 1 tsp sugar
- 2 tsp gochujang (Korean red pepper paste)
- 2 cups rice cakes (350g)
- salt if needed
- dried parsley flakes for garnish
Instructions
- Starting with a cold pan, add the bacon and turn the heat on to medium. Cook until the bacon fat renders and the bacon is slightly browned and still soft. The bacon will continue to cook later, so no need to cook it entirely. Add the minced garlic and cook for about 1 minute.
- Cut the bacon into bite size pieces and drain some of the oil in the pan so that only a thin layer is left. Then, bring a pot of water to a boil for later to cook the rice cakes (skip if using fresh rice cakes).
- Add the dashi, milk and cream and continue to cook on medium heat. Cut slits in the mini sausages so it can release steam as it cooks and add to the pan. Next, add curry powder, gochugaru, sugar and gochujang. Taste test it and adjust the seasonings as needed.
- The water from earlier should be boiling now, so add the rice cakes and cook for about 1 or 2 minutes until soft and easily pierced with a toothpick. Drain well and add to the sauce pot. Stir well and let it simmer until the sauce has reached your desired consistency. Plate, garnish with dried parsley flakes & enjoy!
Notes
Milk: I used whole milk for this recipe and recommend any dairy milk (low-fat, 2%, etc.) for best taste and a creamy consistency.
Curry powder: I used Simply Organic curry powder for this recipe which has a mild flavor compared to a lot of other brands. Keep in mind that using a different brand might change the flavor from what I intended for this recipe.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Cuisine: Korean food
Keywords: korean food, rose tteokbokki, rice cakes