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Rosé Tteokbokki Recipe – Creamy & Spicy
Do you like tteokbokki (Korean rice cake in sweet & spicy sauce)? If so, have you tried rosé tteokbokki? Tteokbokki is the #1 Korean street food and it is so popular all around the world now. I grew up eating tteokbokki almost daily basis like all other Korean kids. It’s definitely one of our soul foods. Recently, rosé tteokbokki has been very popular and trendy in Korea. The original rosé sauce is made from tomato sauce and cream creating a beautiful rose color. The idea is the same for rosé tteokbokki, but instead of tomato sauce, we use gochuajng based spicy sauce. So delicious! It’s creamy, spicy, and savory, so satisfying!
I love making tteokbokki (any kind!) at home because it’s easy, simple, and quick to make. This recipe has a slightly different cooking technique and steps than traditional tteokbokki since this dish was inspired by western/European cuisine. Are we ready to start cooking? Let’s get into it!
Cook the wide dangmyeon in boiling water by following the package you’re using. Usually, it takes about 8 to 10 minutes, so meanwhile, let’s start making rosé sauce.
Dangmyeon is Korean glass noodles made with sweet potato starch. You can find wide dangmyeon at Korean or Chinese grocery stores or here! You can make this recipe without it but it’s better with it!
Heat a large skillet over medium, add the cooking oil and swirl to coat. Add sliced onion and garlic, and season with a pinch of salt and pepper. Sauté for 2 to 3 minutes or until onion is transparent.
Add gochujang, soy sauce, gochugaru, and sauté everything together for a minute. The sauces are most likely stuck to the bottom of the pan which is totally fine, that’s where the flavors at!
Now, before the sauce is burning, go ahead and pour your choice of plant-based milk and deglaze the bottom with a wooden spoon. I used NotMilk and it’s one of my favorite plant-based milk options for savory cooking. You could also use unflavored & unsweetened soy milk, oat milk, or coconut milk but avoid nut milk for savory cooking. They are a bit too sweet and won’t be the best flavor for savory cooking.
Season the sauce with your choice of mushroom seasoning, agave nectar, and nutritional yeast. Nutritional yeast is for the cheesy flavor since most rosé tteokbokki recipes are including cheese. Bring the sauce to a simmer.
Now, let’s talk about rice cake. Teokbokki’s “tteok” means “rice cake” in Korean, so you must use rice cake in this recipe. If you can’t find rice cake, you substitute it with rice paper rice cake, check out HERE to learn how to make it. I’m using a super thin rice cake that I found in Hmart in Oahu. You can use any shape of rice cake though- thick, medium size, sliced… If your rice cake is fresh as mine, all you have to do is separate them and rinse under cold water. If your rice cake is frozen, then soak them in cold water for 20 minutes.
By the time the sauce is back to simmering, the wide dangmyeon should be ready to go too, so go ahead and drain the noodles and add them into the sauce along with the prepared rice cake. Stir well and bring back to simmer.
Slice yubu (aburaage/fried beancurd), this is our fish cake substitute. Also cut 3 green onions into 1-inch long pieces. You can find yubu (aburaage/fried beancurd) at any Asian groceries in the refrigerator or freezer section.
Stir in the yubu and green onion and remove from the heat. Serve immediately and enjoy!
Rosé Tteokbokki Recipe – Creamy & Spicy
- Author: Seonkyoung Longest
Ingredients
Scale
- 2 oz wide dangmyeon (glass noodles)
- 3 tbsp cooking oil
- 1 onion, sliced
- 5 cloves garlic, sliced or chopped
- A pinch of salt and pepper
- 5 tbsp gochujang, Korean red pepper paste
- 2 tbsp soy sauce
- 1 tbsp gochugaru, Korean red pepper flakes (optional)
- 2 cups unsweetened & unflavored oat milk, soy milk or NotMilk
- 2 tsp mushroom seasoning or veggie bouillon
- 1 to 2 tbsp agave nectar or raw sugar (adjust to your taste)
- 3 tbsp nutritional yeast to taste (for the cheesy flavor)
- 14 oz rice cake (any shape will work for this recipe), rinsed under cold water or soak in cold water for 20 minutes if it’s frozen rice cake
- 3 yubu (fried beancurd/aburaage), sliced
- 3 green onions, cut into 1” long
Instructions
- Cook the wide dangmyeon in boiling water by following the package you’re using. Usually, it takes about 8 to 10 minutes, so meanwhile, let’s start making rosé sauce.
- Heat a large skillet over medium, add the cooking oil and swirl to coat. Add sliced onion and garlic, and season with a pinch of salt and pepper. Sauté for 2 to 3 minutes or until onion is transparent.
- Add gochujang, soy sauce, gochugaru, and sauté everything together for a minute. The sauces are most likely stuck to the bottom of the pan which is totally fine, that’s where the flavors at!
- Now, before the sauces are burning, go ahead and pour plant-based milk and deglaze the bottom with a wooden spoon. Season the sauce with mushroom seasoning, agave nectar, and nutritional yeast.
- Bring the sauce back to simmer and by this time, the wide dangmyeon should be ready to go too, so go ahead and drain the noodles and add them into the sauce along with the prepared rice cake. Stir well and bring back to simmer.
- Stir in the yubu and green onion and remove from the heat. Serve immediately and enjoy!
