Rose Tteokbokki recipe - ingredients, nutrition and when to eat it
Chewy rice cakes are simmered with gochujang, milk, and heavy cream for a creamy, mildly spicy street-food dish.
Chewy rice cakes are simmered with gochujang, milk, and heavy cream for a creamy, mildly spicy street-food dish. It’s warm and satisfying for a late lunch or simple dinner.
Street food · 20 minutes to cook
Nutrition (per 596g serving): 902.7 kcal · protein 18.8g · carbohydrate 121.1g · fat 39.7g · sodium 1270.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the rice cakes start sticking to the pan, add one or two tablespoons of water to adjust the consistency.
Tips: After adding the heavy cream, simmer over low heat to keep the sauce smooth.
Tips: To make it less spicy, you can add a little more ketchup and milk instead of simply reducing the gochujang.
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Ingredients (1 serving)
- Rice cakes — 180 g
- Onion — 40 g
- Garlic — 1 pc
- Cooking oil — 1 tsp
- Gochujang (Korean red chili paste) — 1 Tbsp
- Ketchup — 1 Tbsp
- Sugar — 1 tsp
- Milk — 120 ml
- Heavy cream — 60 ml
- Cheese — 20 g
- Water — 120 ml
- Green onion — 10 g