My Go-To Rosé Tteokbokki (Rich Flavor Without Heavy Cream!)
Achieve Delivery-Quality Rosé Tteokbokki at Home with This Secret Ingredient Instead of Expensive Cream!
Rosé Tteokbokki is a dish that both kids and adults absolutely love! While the first bite is always ‘Wow, this is delicious!’, you might find yourself getting tired of the richness or flavor, often leaving some uneaten. If you’ve ever felt that homemade versions lacked that certain something compared to delivery orders, pay attention! After trying various ingredients, I’ve finally perfected this go-to Rosé Tteokbokki recipe. You don’t need expensive heavy cream; just 2/3 tablespoon of this secret ingredient will give you a rich, flavorful Rosé Tteokbokki that rivals delivery quality, made easily at home! Definitely give it a try – I guarantee you’ll love it!
Tteokbokki Ingredients- 400g rice cakes for tteokbokki (Noodle type recommended, pre-soak for softer texture)
- 8-10 sausages (Adjust quantity to your preference)
- 3 strips of bacon (Adds depth of flavor)
- 1/2 onion
- 1/2 green onion (scallion)
- 1-2 slices of cheddar cheese (for topping and added richness)
- 1 Tbsp minced garlic
- 3 Tbsp cooking oil
Rosé Sauce – The Golden Ratio- 1 Tbsp soy sauce
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sugar
- 1 Tbsp curry powder (The secret weapon!)
- 1.5 Tbsp gochujang (Korean chili paste)
- 3 cups milk
- 2/3 Tbsp mayonnaise (For creaminess and a subtle tang)
- 1 Tbsp soy sauce
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sugar
- 1 Tbsp curry powder (The secret weapon!)
- 1.5 Tbsp gochujang (Korean chili paste)
- 3 cups milk
- 2/3 Tbsp mayonnaise (For creaminess and a subtle tang)
Cooking Instructions
Step 1
Soak the rice cakes in lukewarm water for about 30 minutes before cooking. This step is crucial to ensure the tteokbokki has a wonderfully soft and chewy texture that absorbs the sauce beautifully.
Step 2
Score the sausages diagonally to help them absorb more flavor. Cut the bacon into bite-sized pieces. Briefly blanching the sausages and bacon in boiling or hot water helps to remove any excess fat and impurities, resulting in a cleaner taste.
Step 3
Chop the 1/2 onion and 1/2 green onion into manageable, bite-sized pieces. This size ensures they cook evenly and provide a pleasant texture in the dish.
Step 4
In a bowl, combine all the sauce ingredients: 1 Tbsp soy sauce, 1 Tbsp gochugaru, 1 Tbsp sugar, 1 Tbsp curry powder, and 1.5 Tbsp gochujang. Mix thoroughly until well combined, ensuring there are no lumps. Having the sauce pre-mixed makes the cooking process much smoother.
Step 5
Now, let’s start cooking! Heat a pan over medium-high heat and add 3 Tbsp of cooking oil. Add 1 Tbsp of minced garlic and sauté until fragrant, about 30 seconds. Then, add the chopped onion and green onion, and stir-fry until the onions become translucent.
Step 6
Once the onions are translucent, add the prepared sausages and bacon to the pan. Stir-fry for another minute or two. Pour in the pre-mixed sauce and stir well, cooking the sauce with the ingredients for about 1-2 minutes. Briefly cooking the sauce helps to deepen its flavor.
Step 7
Pour in 3 cups of milk. Bring the mixture to a rolling boil over medium-high heat. Stir occasionally to prevent it from sticking to the bottom of the pan.
Step 8
Once the sauce is boiling, add the pre-soaked rice cakes. Continue to simmer until the rice cakes are cooked through and the sauce has thickened to your desired consistency. Stir frequently to ensure the rice cakes don’t stick.
Step 9
When the rice cakes are tender, reduce the heat to low. Finally, add 1-2 slices of cheddar cheese and the secret ingredient, 2/3 Tbsp of mayonnaise. Stir gently until the cheese is melted. This final touch adds a wonderful creaminess and a subtle tang that balances the flavors perfectly. Your delicious Rosé Tteokbokki is now ready to serve!
