Rose Tteokbokki

4 Servings
30 min

One of my new favorite dishes for this year is rose tteokbokki. I discovered it during my Korean food craze and fell in love with it since it’s not incredibly spicy. I found that the tamed down spiciness made it acceptable for kids as well and the dish can be enjoyed by the whole family. I’ve made this dish countless of times during the year and we enjoy it each and every time.

My kids love the chewiness from the tteokbokki (rice cakes). You can serve this as a main dish or as a side dish. It makes a great dish for serving company as well. I’ve made it and then baked it with cheese as which is more decadent but equally as good as serving it straight from the pan. The sauce would also be great served over pasta but we love the texture of the chewy rice cakes.

Recipe details
  • 4  Servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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  • 4 cups tteokbokki (rice cakes)
  • 1/2 onion, sliced into chunks
  • 2 cloves garlic, minced
  • 4 slices pork belly, sliced
  • 1 cup mushrooms, sliced
  • 2 scallions, sliced
  • 1.5 cups water
  • 1 cup heavy cream
  • 1.5 tbsps mild gochujang
  • 1-2 tsp gochugaru (red pepper flakes)
  • 2 tsps sugar
  • Salt
  • pepper

Soak the rice cakes in a large mixing bowl with hot water.
In a large sauté pan, add in the pork belly slices and onions. Sauté over medium high heat until some of the fat has rendered from the pork. The pork will turn brown and slightly crispy.
Add in the garlic and mushrooms. Sauté for 2 minutes.
Add in the water, heavy cream, gochujang, gochugaru, and sugar.
Drain the rice cakes and add them to the pan.
Stir and allow to simmer until the rice cakes soften. Add in the scallions and salt and pepper to taste.
Serve hot. If you prefer to have this baked, transfer to a casserole dish, sprinkle with mozzarella cheese and bake until the cheese is melted and browned.