Rose Tteokbokki

Method7 steps · about 30 min

1. 1

   Step 1: Mix the gochujang (1½ tbsp), 1½ tbsp raw sugar, 1½ tbsp soy sauce and 1–2 tsp gochugaru in a small bowl until combined. Set the sauce aside.

   Uses 1½ tbsp gochujang (Korean chili paste) · 1½ tbsp raw sugar · 1½ tbsp regular soy sauce · 1–2 tsp gochugaru, or more to taste

2. 2

   Step 2: Thinly slice the onion (50 g), cabbage (30 g) and green onion (15 g), separate the rice cakes, cut the fish cakes into bite-size pieces and lightly score the cocktail sausages (90 g). Grate both cheeses. For an optional variation, heat the already-fried gimmari according to its package, cook any bacon separately until fully cooked, and prepare either flat glass noodles or udon according to the package in separate water, draining before adding. You can omit all optional extras.

   Uses 50 g onion, thinly sliced · 30 g cabbage, thinly sliced · 15 g green onion, thinly sliced · 320 g Korean rice cakes (garaetteok) · 100 g Korean fish cakes (about 2 sheets), cut into bite-size pieces · 90 g cocktail sausages, lightly scored · ½ cup mozzarella cheese, grated · 1 tbsp parmesan cheese, grated

3. 3

   Step 3: Heat the pan and add the 1 tbsp cooking oil and prepared onion, cabbage and green onion. Stir-fry until lightly wilted, about 3 minutes, then reduce the heat to medium-low.

   Wilt the vegetables · 3 minUses 1 tbsp cooking oil · Prepared onion, cabbage and green onion

4. 4

   Step 4: Add all the prepared gochujang sauce to the wilted vegetables and stir until evenly coated.

   Uses Mixed gochujang sauce · Wilted vegetables

5. 5

   Step 5: Stir the heavy cream (300 ml) and whole milk (100 ml) into the seasoned vegetables until the sauce is smooth and creamy.

   Uses Sauce-coated vegetables · 300 ml heavy cream · 100 ml whole milk

6. 6

   Step 6: Add the prepared rice cakes, fish cakes and scored sausages to the creamy sauce. Increase to medium-high so the sauce starts to boil, stirring often. Cook until the rice cakes are soft, the fish cakes and sausages are heated through and fully cooked as their packages require, and the sauce has reduced enough to coat them. Avoid cooking the rice cakes until mushy. If using the prepared optional extras, stir them in and heat through before finishing.

   Uses Creamy rose sauce with vegetables · Prepared rice cakes, fish cakes and scored sausages · Prepared optional extras, only if using

7. 7

   Step 7: Sprinkle the prepared mozzarella and parmesan evenly over the cooked tteokbokki. Let both cheeses melt into the hot sauce, then serve immediately in 2–3 meal portions.

   Uses Cooked rose tteokbokki · Grated mozzarella and parmesan