Rose Tteokbokki Recipe
The world of Korean food is a vibrant tapestry of flavors and textures, and few dishes are as visually captivating and delightfully spicy as tteokbokki. But if you're looking to add a touch of elegance and a touch of pink to your culinary adventures, the rose tteokbokki recipe is calling your name. This modern twist on the classic Korean comfort food combines the familiar chewy texture of tteok (rice cakes) with a creamy, spicy, and subtly sweet rose-infused sauce that's both visually stunning and utterly delicious.
Ingredients
- 2 cups water 480ml
- 2 tablespoons gochujang Korean chili paste (30g)
- 1 tablespoon gochugaru Korean chili flakes (5g)
- 1 tablespoon sugar 15g
- 1 tablespoon soy sauce 15ml
- 1 teaspoon minced garlic 5g
- 1/2 onion thinly sliced (50g)
- 1 cup tteokbokki rice cakes 200g
- 1 cup fish cakes 100g
- 1 green onion chopped (30g)
Instructions
- In a large pan or pot, combine the water, gochujang, gochugaru, sugar, soy sauce, and minced garlic.
- Bring to a boil over medium heat.
- Add the sliced onion and tteokbokki rice cakes.
- Cook for 10-15 minutes, or until the rice cakes are soft and chewy, stirring occasionally.
- Add the fish cakes and green onion and cook for an additional 5 minutes.
- Serve hot, garnished with sesame seeds (optional).