Saucepan@saucepan · Shared this recipeFollowKorean · snackRosé TteokbokkiChewy-tender rice cakes smothered in a creamy rosé-colored gochujang sauce with bacon, mozzarella, boiled eggs, and scallions.total35 minprep10 mincook15 minservings4Original recipe on saltnpepperhere.comKeep this recipeAdd a copy of Rosé Tteokbokki to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings3 tbsp Korean red pepper paste – Note 1, gochujang2 tbsp sugar2 tbsp soy sauce1 tbsp Korean red pepper powder, gochugaru, more or less to taste – Note 21 tbsp Korean rice syrup – Note 3, can be substituted with honey or sugar1 cup dashi OR substitute 1 C broth – Note 40.5 cup heavy cream0.5 cup whole milk600 g tteok or Korean cylindrical rice cakes – Note 5, fresh or frozen4 strips of bacon, cut into small bite-sized pieces0.5 white onion, thinly sliced2 scallions, reserve some green parts for garnish, thinly sliced1 small garlic clove, finely minced2 boiled eggs, I like them jammy, cooked to desired doneness1 cup shredded mozzarella cheeseSliced scallions -- green parts reserved from aboveStepsClear checksTap an ingredient or step to check it off.1Step 1: If rice cakes are frozen or dry, begin by soaking them in cool tap water for 20-30 minutes, then drain. If rice cakes are fresh, there is no need to soak.2Step 2: In a small bowl, mix gochujang, sugar, soy sauce, gochugaru and Korean rice syrup. Whisk until well combined. Set aside.3Step 3: In a large measuring cup with a pouring spout, combine dashi (or broth), heavy cream and milk. Set aside.4Step 4: Set an 11” skillet over medium heat on the stove. Add bacon bits into cold pan and let the fat render out as the pan heats up. Cook bacon until slightly crisp on the edges but still soft in the middle.5Step 5: Add onions, scallion white parts and garlic. Sauté until onions are softened.6Step 6: Add gochujang sauce paste, dashi/milk/cream mixture, rice cakes and eggs.7Step 7: Bring to a boil over medium heat. Lower heat to a simmer, and cook uncovered for 8 minutes or until rice cakes are chewy but tender all the way through, and the sauce is thickened. Stir often to prevent rice cakes from sticking to the pan bottom. Add splashes of water if sauce is drying out too much.8Step 8: In the final few minutes of cooking, sprinkle cheese on top to melt. Cover with a lid to speed up melting.9Step 9: Garnish with reserved scallions and serve immediately.10Step 10: Storing and reheating: Rosé Tteokbokki can be stored in the fridge for a couple of days. The rice cake will absorb the sauce as it sits. Add a splash of water and reheat on the stove over medium heat until heated through, stirring to prevent sticking. I also often reheat in the microwave on high for convenience.getsaucepan.com/r/9c2ebff2-cdd3-4cc4-b75a-1506f3f316b3 · Original: https://www.saltnpepperhere.com/blog/rose-tteokbokki
