Gochujang– Gochujang (Korean Chili Paste) is an important ingredient and most US grocery stores sell them now.

Prepare Rice Cakes– If you have fresh or refrigerated rice cakes then just pull them apart so they are all separated. If your tteok/dduk is frozen, defrost by soaking it in cold water for a few minutes and then drain.

What is Tteokbokki?

Medium heat – Use medium heat when cooking this dish, as we don’t want any of the ingredients to burn. Take your time, it’ll be worth it!

Dried Rice Cakes– Soak in boiling water for around 10-20 minutes before cooking to soften them up. If you have more time, soak them in cold water for around 3 hours or overnight if you prefer. The base recipe for both dishes is pretty similar, and all solid ingredients are the same. Tteokbokki and rosé tteokbokki both use rice cakes, fish cakes, onion, garlic and optional sausages or bacon. Step by Step Directions Dasima (Dried Kelp or Kombu) – different varieties Dasima Kelp soaking in water Sprinkle some chopped green onions, sesame seeds and a swirl of sesame oil (which I forgot in the video..oops!). ENJOY!! Rose tteokbokki is the latest trend in Korean street food. It is a creamy twist on the wildly popular tteokbokki, a Korean spicy dish made with chewy rice cakes and fish cakes. It’s similar to the traditional tteokbokki, just much creamier and extra cheesy. It is less spicy than regular tteokbokki, and is commonly preferred by non-natives because of its milder flavour.pound of cylinder shaped rice cake (tteok), bought or homemade. (Use a little more if you’re not adding hard boiled eggs and fish cakes) It might seem like a lot of ingredients needed for this recipe, but you can find all of them in Korean grocery stores. There are also a lot of optional ingredients, which you can skip or substitute. Here’s what’s needed: Rose tteokbokki sauce ingredients

Green onions will add some freshness to your Tteokbokki. If you’d like, you can also add some Perilla leaves (Kkaennip) as a garnish! Other Ingredients– You’ll need soy sauce, raw sugar and sesame oil for the sauce. Optional additions include Korean fish cakes, boiled eggs and spring onions / green onions to serve. Sausages – replace them with tofu. Firm tofu works best, as it holds its shape much better. You can add it during the cooking process and mix it in gently. It can also be fried separately for a crunchier texture. Simply cut into cubes or slices, fry in sesame oil until crispy and add at the end.

Ingredients

To reheat tteokbokki in the microwave all you need is to press the button and get a warm and ready-to-eat dish in a few seconds.