Prepare to embark on a culinary adventure, as a fusion of flavors is unveiled in this latest recipe – Rose Tteokbokki with Tomato Sauce. This innovative twist on a Korean classic brings together the bold, spicy notes of traditional tteokbokki, with the rich tanginess of tomato sauce, creating a harmonious marriage of tastes that will leave you craving more.

What is Rose Tteokbokki?

Rose Tteokbokki is an innovative fusion dish that marries the flavors of Northern Italian Rose Pasta with the beloved Korean spicy tteokbokki. This unique amalgamation strays from the traditional spicy tteokbokki sauce, made with Korean chili paste and chili powder, with Italian Rose pasta ingredients like cream, cheese, tomato sauce, and milk. And for my twist, I even add a touch of curry powder to the dish for a bit of an Indian flair.

What is the taste of Rose Tteokbokki?

Rose tteokbokki offers a milder spiciness compared to traditional tteokbokki, thanks to the incorporation of cream, milk, and cheese. Moreover, the beauty of this dish lies in its adjustable spice level, allowing you to tailor it to your preference for a more or less intense heat. My version includes curry, so it gives this rose tteokbokki dish a bit of an Indian twist too!

How to Make Rose Tteokbokki

Rose tteokbokki with a twist ingredients. — Not all ingredients shown. In image – noodle toppoki, corn syrup (optional), Buldak sauce, and gochugaru powder(optional)

Rose Tteokbokki Ingredients:

3 thick slices of bacon, sliced (optional cook 4 slices and use one for garnish)
8 pieces of Beksul Ham (Korean Vienna Sausage) or your favorite low salt sausage
1/2 small onion, chopped
1 (400g) – package noodle tteokbokki
8oz. tomato sauce
2 tsp. curry powder (omit if you don’t want the curry flavor)
1/2 c. heavy cream or half-n-half
1/2 c. milk
1 1/2 T. Buldak Hot Sauce
1/2 c. – 1 c. Mozzarella cheese
1/4 tsp. gochugaru (optional)
1 T. corn syrup (optional) or substitute with 1/2 T. – 1 T. sugar
1 1/2 tsp. garlic powder or substitute with 1 large garlic clove, minced
Fenugreek (optional garnish)
4 -6 Soft boiled eggs (optional)

Cooking Equipment:

Non-stick 12″-14″ pan
Plastic or wooden cooking spoon
Cutting board
Knife
Measuring cups and spoons

Rose Tteokbokki Cooking Instructions

Slice bacon and sausage for rose tteokbokki.

Step 1. Prepare the ingredients for the Rose Tteokbokki. Cut each sausage with 1/8″ deep diagonal diamond-shaped slices. These cuts will help hold the Rose sauce. Slice the bacon into 1″ pieces and onions into 1/4″ slices (Optional- cook 1-2 extra bacon for garnish). If using fresh garlic, mince and set aside for later. Note: prepare tteok per package directions. For example, if it needs to be soaked before cooking.

Make Rose Tteokbokki a Meal

If you want to make this a full meal, use more sausage and add 4-6 soft-boiled eggs as a garnish.

Cook bacon, sausage, and onions for rose tteokbokki.

Step 2. Place a non-stick pan over medium heat. Add bacon into the pan and cook until just crisp. Remove bacon from the pan, leaving about 1 T. of bacon grease. Next, add in sausage and onions. Cook for about 5 minutes or until the sausage opens and begins to brown.

Step 3. Once the garlic becomes fragrant, swiftly incorporate the tomato sauce, corn syrup (or sugar – optional), cream, and milk. Stir well to blend the ingredients and cook for approximately 3-4 minutes.

Add Buldak sauce, tteok, and curry powder to the sauce.

Step 4. Incorporate the Buldak sauce, gochugaru (optional for an extra kick), and noodle tteok. Stir thoroughly to blend the sauce ingredients and coat all the tteok evenly with the rose sauce. Optional for the twist (I like it with curry powder) – Add curry powder and stir to incorporate into the sauce. Cook for about 10 minutes or when the tteok are soft.

Step 5. To finish, top with Mozzarella cheese and fenugreek (optional). For added indulgence, top each bowl with soft-boiled eggs and extra bacon.

https://youtu.be/WU8BD41193Q

Whether it’s a cozy night in or a gathering with friends, this modern twist on a beloved Korean classic will captivate your taste buds. Embrace the Korean, Italian, and Indian twist fusion of creamy, cheesy, and spicy flavors for a truly unforgettable dining experience. Try our recipe today and embark on a journey of delightful culinary discovery.

Rose Tteokbokki

Name: Rose Tteokbokki
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Cuisine: Asian Fusion
Ingredients: 3 thick slices of bacon*, sliced into 1" pieces; 8 pieces of Beksul Ham (Korean Vienna Sausage), with crosshatch cuts or your favorite low salt sausage; 1/2 small onion, chopped; 1 (400g) – package noodle tteokbokki**; 4 -6 Soft boiled eggs (optional)***; 8oz. tomato sauce; 2 tsp. curry powder**** (omit if you don’t want the curry flavor); 1/2 c. heavy cream or half-n-half; 1/2 c. milk; 1 1/2 T. Buldak Hot Sauce; 1/2 c. – 1 c. Mozzarella cheese; 1/4 tsp. gochugaru (optional); 1 T. corn syrup (optional) or substitute with 1/2 T. – 1 T. sugar; 1 1/2 tsp. garlic powder or substitute with 1 large garlic clove, minced; Fenugreek (optional garnish)

Yield: 3-4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Indulge in the tantalizing flavors of our Rose Tteokbokki. This modern twist on a classic Korean dish features creamy, cheesy goodness with a touch of heat. Elevate your culinary experience with this delightful fusion of flavors!

Ingredients

3 thick slices of bacon*, sliced into 1" pieces
8 pieces of Beksul Ham (Korean Vienna Sausage), with crosshatch cuts or your favorite low salt sausage
1/2 small onion, chopped
1 (400g) – package noodle tteokbokki**
4 -6 Soft boiled eggs (optional)***
8oz. tomato sauce
2 tsp. curry powder**** (omit if you don’t want the curry flavor)
1/2 c. heavy cream or half-n-half
1/2 c. milk
1 1/2 T. Buldak Hot Sauce
1/2 c. – 1 c. Mozzarella cheese
1/4 tsp. gochugaru (optional)
1 T. corn syrup (optional) or substitute with 1/2 T. – 1 T. sugar
1 1/2 tsp. garlic powder or substitute with 1 large garlic clove, minced
Fenugreek (optional garnish)

Instructions

Prepare the ingredients for the Rose Tteokbokki. Cut each sausage with 1/8″ deep crosshatch cuts. These cuts will help hold the Rose sauce. Slice the bacon into 1″ pieces and onions into 1/4″ slices. If using fresh garlic, mince and set aside for later.
Place a non-stick pan over medium heat. Add bacon into the pan and cook until just crisp. Remove bacon from the pan, leaving about 1 T. of bacon grease. Next, add in sausage and onions. Cook for about 5 minutes or until the sausage opens and begins to brown.
Once the garlic becomes fragrant, swiftly incorporate the tomato sauce, corn syrup (or sugar - optional), cream, and milk. Stir well to blend the ingredients and cook for approximately 3-4 minutes.
Incorporate the Buldak sauce, gochugaru (optional for an extra kick), and noodle tteok. Stir thoroughly to blend the sauce ingredients and coat all the tteok evenly with the rose sauce. Optional for the twist (I like it with curry powder) - Add curry powder and stir to incorporate into the sauce. Cook for about 10 more minutes or until the tteok are soft. Note: Depending on the brand of tteok used, you may need to cook it longer and add more liquid.
To finish, top with Mozzarella cheese and fenugreek (optional). For added indulgence, top each bowl with soft-boiled eggs and extra bacon.

Notes

* Optional - cook 4 slices of bacon. Use 3 in the sauce and one for garnish.

** Prepare tteok per package directions. For example, if it needs to be soaked before cooking.

*** Optional - soft-boil 4-6 eggs to make this a full meal and for more protein.

**** If you prefer a creamy tomato sauce, omit the curry powder for a more traditional rose tteokbokki.

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