Prepare to embark on a culinary adventure, as a fusion of flavors is unveiled in this latest recipe – Rose Tteokbokki with a twist. 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 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)
Substitutes & Optional Ingredients
Noodle tteokbokki is a longer and skinny rice cake. It can be substituted with the shorter cylindrical rice tteok (garae-tteok). Optional ingredients can be omitted.
Cooking Equipment:
- Non-stick 12″-14″ pan
- Plastic or wooden cooking spoon
- Cutting board
- Knife
- Measuring cups and spoons
Rose Tteokbokki Cooking Instructions
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
Rose Tteokbokki is usually considered a side dish or snack. To make it a full meal, use more sausage and add 4-6 soft-boiled eggs as an added topping.
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.
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.
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
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 (long skinny cylindrical rice cakes)**
- 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. This can be substituted with the shorter garae-tteok if you can't find the long skinny tteok.
*** 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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