Rose tteokbokki is a creamy, spicy twist on Korea’s beloved street food, blending the bold flavors of gochujang with a velvety, cheese-infused sauce. The chewy rice cakes soak up the rich, rose-colored sauce, creating a dish that is both comforting and satisfying. Balancing heat, umami, and indulgence, this variation of tteokbokki is a must-try for those who love creamy and spicy flavors combined in one irresistible bite.

Remember it later

Like this recipe? Pin it to your favorite board NOW!

Ingredient Breakdown

At the heart of this dish are Korean rice cakes, known for their distinct chewiness that perfectly absorbs the rich sauce. To enhance the flavor profile, bacon or mini sausages introduce a smoky, savory element that pairs beautifully with the creamy base. Fish cakes contribute a slightly sweet, briny taste while adding texture variation to each bite. The aromatics—garlic, green onions, gochujang, and gochugaru—layer in depth and spice, giving the dish its signature kick. The creamy base, made from milk or heavy cream, balances the heat, transforming the traditional fiery tteokbokki into a luscious, well-rounded dish. Sesame oil and soy sauce bring complexity with nutty and umami-rich undertones, tying all the flavors together. Finally, the cheese blend of mozzarella and Swiss cheese adds a gooey, melty texture that complements the heat, making each bite indulgently satisfying.

Step-by-Step Cooking Guide

Prepping the Rice Cakes
How soaking in warm water helps soften them before cooking.
The importance of draining thoroughly to prevent excess water from diluting the sauce.

Cooking the Bacon and Aromatics
Why cooking bacon without oil enhances its natural crispiness.
The role of green onions and garlic in layering flavors into the dish.

Creating the Signature Rose Sauce
Combining milk or heavy cream with gochujang and gochugaru for the perfect balance of spice and creaminess.
How soy sauce and sesame oil add depth and complexity.
Stirring techniques to achieve a smooth, well-incorporated sauce.

Simmering the Rice Cakes and Fish Cakes
How gentle simmering helps the rice cakes absorb the sauce.
The importance of occasional stirring to prevent sticking and ensure even cooking.

Adding the Cheesy Finish
Why mozzarella and Swiss cheese work well together for a rich, gooey texture.
The best way to let the residual heat melt the cheese without overcooking.

Recipe Tips & Frequently Asked Questions

Getting the right sauce consistency:
Adjusting the simmering time to control thickness.

Preventing rice cakes from getting too chewy:
Soaking them properly before cooking.

Substituting ingredients:
Dairy-free alternatives for a lactose-free version.

Enhancing the umami:
Adding mushrooms or seafood for more depth.

Achieving the perfect cheese melt:
Letting the cheese sit for a minute before serving.

Can I use other types of rice cakes?
Differences between cylindrical and sliced rice cakes.

What if my sauce is too thick?
Simple ways to adjust the consistency.

How do I store leftovers?
Best methods for reheating while keeping the texture intact.

Can I make this dish less spicy?
Adjusting gochujang and gochugaru to suit different spice levels.

What’s the best cheese substitute?
Other cheese options that melt well into the sauce.

What to Serve With This Recipe

Traditional Korean Pairings: Kimchi, pickled radish, or a simple side of steamed vegetables.
Beverage Pairings: Iced barley tea or a refreshing Korean yogurt drink to balance the heat.
Creative Serving Ideas: Using the sauce as a dip for crispy fried dumplings or drizzling over pasta.

With its creamy, spicy, and cheesy balance, rose tteokbokki is a comforting yet bold dish that brings a new dimension to traditional Korean street food. Experimenting with different proteins, spice levels, and cheese combinations can make it even more exciting. Whether served as a main dish or a crowd-pleasing side, this recipe is sure to satisfy cravings for something rich, spicy, and utterly delicious.

Ingredients

2 cups Korean rice cakes
2 strips bacon, sliced into bite-sized pieces (or substitute with mini sausages as desired)
1 cup fish cake sheets, cut into bite-sized pieces
1 stalk green onion, finely chopped
¾ teaspoon garlic, minced
1 tablespoon gochujang (Korean red pepper paste, mild version recommended)
½ teaspoon gochugaru (Korean red pepper flakes)
2 cups whole milk or heavy cream (use unflavored dairy-free milk for a dairy-free option)
½ tablespoon sesame oil
1 tablespoon soy sauce
1 cup shredded mozzarella cheese
½ cup shredded Swiss cheese
1 stalk green onion, finely chopped (for garnish)

Instructions

Place the rice cakes in a large bowl and submerge them in warm water. Let them soak for at least 5 minutes to soften and adjust to room temperature. Drain thoroughly and set aside.

Heat a non-stick pan over medium heat, without adding oil. Add the sliced bacon and cook until it reaches a partially crispy texture. Once halfway cooked, add the chopped green onions and minced garlic. Stir-fry for about 20 seconds, allowing the green onions to release their fragrant aroma.

Pour in the milk or heavy cream, then incorporate the gochujang, gochugaru, sesame oil, and soy sauce. Stir continuously until the sauce transforms into a rich rose-colored mixture, ensuring that the ingredients meld together smoothly.

Add the fish cakes and drained rice cakes into the pan. Lower the heat to a gentle simmer and allow the sauce to thicken, stirring occasionally to prevent sticking. Keep the pan uncovered to help the sauce develop a creamy consistency.

Once the sauce has reduced and turned velvety, and the rice cakes have softened to a chewy texture, sprinkle the mozzarella and Swiss cheese over the top. Let the residual heat melt the cheese into the sauce, creating a luscious, gooey finish. Garnish with additional chopped green onions, if desired. Serve immediately and enjoy!