Creamy Rosé Tteokbokki
[Weekend Brunch & Kids’ Snack Perfection] Rosé Tteokbokki Recipe: A Chewy Rice Cake Delight
Experience the delightful fusion of chewy rice cakes and smooth, rich rosé sauce! This easy-to-make Rosé Tteokbokki is perfect for a leisurely weekend brunch or a fun snack for the kids. Elevate your special occasions with this comforting and delicious rice cake dish.
Main Ingredients- 1 cup Tteokbokki rice cakes (approx. 150g)
- 10 hard-boiled quail eggs
- 1/3 medium onion (approx. 50g), thinly sliced
- 1/4 large green onion (approx. 20g), diagonally cut
- 1 button mushroom (approx. 30g), quartered or sliced
- 2 Tbsp olive oil
Rosé Sauce- 5 Tbsp Rosé pasta sauce (store-bought)
- 2/3 cup milk (approx. 130ml)
- 1 Tbsp minced garlic
- 5 Tbsp Rosé pasta sauce (store-bought)
- 2/3 cup milk (approx. 130ml)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
Begin by preparing all your ingredients for a delicious batch of Rosé Tteokbokki. Wash and chop the vegetables: thinly slice the onion, diagonally cut the green onion, and quarter or slice the button mushrooms into bite-sized pieces.
Step 2
Prepare the tteokbokki rice cakes. If using frozen rice cakes, rinse them under running water to thaw. Bring a pot of water to a boil and add the rice cakes, blanching them for about 2 minutes. This step helps to make the rice cakes chewier and absorb the sauce better. (Tip: If your rice cakes are already soft and pliable, you can skip this blanching step and use them directly. Adjust the blanching time based on the texture of your rice cakes.)
Step 3
After blanching, quickly rinse the tteokbokki rice cakes under cold water. This prevents them from sticking together and helps maintain their delightfully chewy texture.
Step 4
Heat a pan over medium heat and add 2 tablespoons of olive oil. Add 1 tablespoon of minced garlic and sauté for about 1-2 minutes until fragrant. Be careful not to burn the garlic, stirring occasionally to release its aromatic oils.
Step 5
Add the sliced onion and green onion to the pan with the garlic. Continue to stir-fry over medium heat for another 1-2 minutes, until the vegetables become slightly translucent. This process enhances their natural sweetness and aroma.
Step 6
Now, add the blanched tteokbokki rice cakes and the sliced button mushrooms to the pan. Stir-fry gently for about 1-2 minutes, ensuring all ingredients are well combined before adding the sauce.
Step 7
Pour in 5 tablespoons of your favorite store-bought Rosé pasta sauce and 2/3 cup of milk. Stir well to combine. Reduce the heat to medium-low and let the sauce simmer for about 1-2 minutes, or until it reaches your desired consistency. Stir continuously to prevent sticking.
Step 8
Add the 10 hard-boiled quail eggs to the simmering sauce. Continue to cook over medium-low heat for about 1 more minute, allowing the quail eggs to absorb the delicious rosé flavor. This step makes the dish more substantial and appealing.
Step 9
Transfer the finished Rosé Tteokbokki to a serving dish. Garnish with a pinch of chopped parsley for a beautiful presentation. For an extra touch, consider adding cherry tomatoes or blanched broccoli florets on the side.
Step 10
Rosé Tteokbokki is ready! Enjoy the wonderful combination of chewy rice cakes and creamy rosé sauce!
