Shrimp Rosé Tteokbokki recipe - ingredients, nutrition and when to eat it
This Korean street-food dish combines chewy rice cakes with plump shrimp and a creamy rosé sauce.
This Korean street-food dish combines chewy rice cakes with plump shrimp and a creamy rosé sauce. The creaminess balances the spicy flavor, making it a hearty lunch or dinner.
Street food · 20 minutes to cook
Tips: Stir occasionally as the rice cakes cook so they don't stick to the bottom of the pan.
Tips: If the sauce is too thick, add water or milk a tablespoon or two at a time until it reaches the right consistency.
Tips: Shrimp can turn tough if cooked too long, so you can add it near the end.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Rice cakes — 150 g
- Shrimp — 70 g
- Milk — 100 ml
- Gochujang — 1 Tbsp
- Tomato sauce — 2 Tbsp
- Heavy cream — 2 Tbsp
- Onion — 0.3 pc
- Garlic — 1 pc
- Cooking oil — 1 tsp
- Water — 100 ml
- Sugar — 1 tsp