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Rose Tteokbokki (Creamy Korean Rice Cakes Recipe)

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Ingredients
  

1 lb (450g) Korean rice cakes (tteok)

1 cup (240ml) heavy cream

1/2 cup (120ml) milk

2 tbsp gochujang (Korean chili paste)

1 tbsp soy sauce

3 cloves garlic, minced

1/2 cup sliced fish cakes (optional)

1/2 cup sausage or bacon (optional)

1/2 cup shredded mozzarella cheese (optional)

2 tbsp chopped green onions

Instructions
 

  • Soak frozen rice cakes in warm water for 10–15 minutes, then drain.
    Sauté garlic and optional protein in a pan until fragrant and lightly browned.
    Add gochujang, soy sauce, cream, and milk; stir until smooth and pink.
    Add rice cakes and simmer for 5–7 minutes until soft and coated.
    Top with cheese if using, let melt, and finish with green onions