Creamy & Spicy Rosé Tteokbokki Recipe (feat. Generous Brisket!)
Special Tteokbokki with a Creamy Rosé Sauce and a Hint of Spice, Perfectly Paired with Beef Brisket!
Introducing a Rosé Tteokbokki that boasts a different level of smooth and creamy charm compared to traditional gochujang-based tteokbokki. It features the rich flavors of tomato sauce and fresh cream, with a touch of spiciness from chili powder and gochujang, making it a universally loved taste. Elevate your experience by adding savory beef brisket for a richer texture and deeper flavor! This dish is perfect for special occasions or when you crave a truly unique meal.
Tteokbokki & Topping Ingredients- 300g Tteokbokki rice cakes (use mill tteok or rice tteok, as preferred)
- 2 handfuls of Vienna sausages (approx. 100g)
- 3 strips of bacon (cut into bite-sized pieces)
- 1/2 onion
- A little olive oil (for sautéing)
- 1/2 Tbsp minced garlic (approx. 5g)
- Grated Parmesan cheese or sliced Cheddar cheese (to taste, be generous!)
- 300g Beef brisket
Rosé Sauce- 1 cup Tomato sauce (approx. 200ml, store-bought)
- 300ml Fresh cream (whipping cream or dairy cream)
- 2 Tbsp Gochugaru (Korean chili powder, adjust for spiciness)
- A pinch of salt
- A pinch of black pepper
- 1 tsp Gochujang (Korean red chili paste, approx. 10g, for umami)
- A little milk (for adjusting consistency, optional)
Beef Brisket Marinade- 1 tsp Mirin (to remove meat odor)
- A pinch of black pepper
- 1 cup Tomato sauce (approx. 200ml, store-bought)
- 300ml Fresh cream (whipping cream or dairy cream)
- 2 Tbsp Gochugaru (Korean chili powder, adjust for spiciness)
- A pinch of salt
- A pinch of black pepper
- 1 tsp Gochujang (Korean red chili paste, approx. 10g, for umami)
- A little milk (for adjusting consistency, optional)
Beef Brisket Marinade- 1 tsp Mirin (to remove meat odor)
- A pinch of black pepper
Cooking Instructions
Step 1
Before you begin cooking, prepare all your ingredients: the tteokbokki rice cakes, various vegetables and topping ingredients, and the components for the rosé sauce. Having everything ready will make the cooking process much smoother.
Step 2
Wash and peel the 1/2 onion, then slice it into thick strips. Cutting it too thinly might cause it to burn easily during sautéing.
Step 3
Cut the 3 strips of bacon into convenient bite-sized pieces, about 2-3 cm long. For the Vienna sausages, you can blanch them briefly in boiling water or make 2-3 shallow slits with a knife; this helps them cook evenly and absorb the sauce beautifully.
Step 4
I’m using cheese tteok today to prevent them from sticking together. If your rice cakes are clumped, gently separate them. Then, soak them in cold water for about 10 minutes to soften them. This makes the tteok tender and ensures they absorb the sauce better without breaking apart during cooking.
Step 5
Heat a pan over medium heat and add a little olive oil. Sauté the minced garlic (1/2 Tbsp), sliced onion, and chopped bacon together until the garlic becomes fragrant and the onions turn translucent. This step significantly enhances the overall flavor.
Step 6
Once the bacon starts to turn golden brown, add the scored Vienna sausages and continue to sauté. Season lightly with salt and pepper to enhance the natural flavors of the ingredients.
Step 7
When all the ingredients are nicely browned and fragrant, pour in 1 cup of tomato sauce. The sweet and tangy notes of the tomato sauce will form the base of your rosé sauce.
Step 8
Next, slowly pour in 300ml of fresh cream to add a rich, smooth texture. The fresh cream will make the sauce incredibly creamy and luxurious.
Step 9
So far, we’ve created the base for our rosé sauce! Now it’s time to add a Korean touch of spice. If you enjoy a bit of heat, add gochugaru (chili powder) and gochujang (chili paste) to complete the signature savory and spicy profile of this Rosé Tteokbokki.
Step 10
Drain the soaked rice cakes thoroughly using a colander and add them to the pan. They will soften and absorb the sauce as they simmer.
Step 11
Add 2 Tbsp of gochugaru and 1 tsp of gochujang, then stir well to combine everything. Ensure the sauce evenly coats all the ingredients. Adjust the amount of gochugaru to your preferred level of spiciness. Simmer over medium-low heat.
Step 12
Once the sauce has thickened and coats the ingredients beautifully, sprinkle in grated Parmesan cheese or tear in sliced Cheddar cheese and let it melt. The melting cheese will make the sauce even richer and more savory.
Step 13
Now, let’s prepare the beef brisket to serve alongside the tteokbokki. In a bowl, combine 300g of beef brisket with 1 tsp of mirin and a pinch of black pepper, and gently mix. Then, heat a lightly oiled pan over low heat. Add the marinated brisket, breaking it up so it doesn’t clump, and cook until it’s nicely browned.
Step 14
Top the finished Rosé Tteokbokki generously with the perfectly browned beef brisket for an absolutely divine combination: Brisket Rosé Tteokbokki! The creaminess of the rosé sauce and the savory richness of the brisket create a delightful culinary experience. While delicious on its own, adding the brisket provides a wonderful chewy texture and enhanced flavor, making it a truly special dish. Enjoy your meal!
