If you’re ever in the mood for something trendy and delicious, Rosé Tteokbokki is definitely worth a try. When I first tasted it, I couldn’t believe how good it was – honestly, it felt like love at first bite! 😍 While I’ve always loved the spicy traditional tteokbokki, my tolerance for heat has dropped over the years. So, when I found out about Rosé Tteokbokki, a milder twist on the classic, I was all in. Plus, being a Carbonara fan, it felt like this dish was made just for me!

A Spicy-Sweet Korean Fusion Delight!

Rosé Tteokbokki is a perfect mix of Korean and international flavours, with its eye-catching pink or rosé colour being one of its standout features. It’s become super popular not just for how it looks, but also for its ability to satisfy a variety of tastes. If you’re into a combo of sweet, savoury, and just a little heat, this dish has got you covered in every bite.

Traditional rosé sauce usually combines tomato sauce or paste with heavy cream. But Rosé Tteokbokki puts a fun spin on the classic by mixing spicy, chewy rice cakes (tteok) with a creamy, blush-coloured rosé sauce made from cream and gochujang (Korean chili paste). The gochujang adds a mild heat that sets this dish apart from the usual rosé sauce, giving it a unique, satisfying flavour that’s creamy, spicy, and savoury all at once.

The rice cake remains the heart of the dish, with its chewy texture that complements the creamy, mildly spicy rosé sauce perfectly. What’s great about Rosé Tteokbokki is its flexibility. While it usually features chewy rice cakes (tteok), you can switch things up and try other noodles like ramen or udon for a fun twist. This versatility lets you customize the dish to suit your taste, making it a great option for experimenting with new flavours.

Depending on the recipe, you can add ingredients like vegetables, seafood, or cheese, which adds even more variety and flavour. Rosé Tteokbokki is a great example of how Korean cuisine continues to evolve, blending traditional dishes with new twists for exciting flavour experiences. The creamy sauce, subtle heat, and vibrant pink hue come together to create a dish that’s as visually appealing as it is delicious.

Speaking of cravings, here’s my homemade version, still a work in progress, but it definitely hits the spot when those Rosé Tteokbokki cravings come knocking!

Rosé Tteokbokki

Ingredients:

🍲 2 cups Tteokbokki, separated (use non-frozen tteokbokki if you can) 
🍲 2 cups anchovy stock or dashi stock
🍲 1 medium onion, thinly sliced up
🍲 Sausages or bacon, cut up into pieces 
🍲 1 sheet fish cake, cut into pieces (I only cut them in half)
🍲 1 stalk green onion, for garnish
🍲 2 tbsp Parmesan or 1/2 mozzarella cheese or however much you’d like (optional)

Sauce
🍲 1.5 tbsp Gochujang paste
🍲 1 tsp sugar
🍲 1 tsp garlic, minced
🍲 1 cup heavy cream
🍲 1 cup milk
🍲 1 tsp soya sauce
🍲 2 teaspoon gochugaru (Korean red pepper flakes) 
🍲 1 tsp sesame oil
🍲 1/2 tsp salt 

Instructions:

1. In a bowl, prepare the sauce by combining the Gochujang paste, sugar, minced garlic, heavy cream, milk, soy sauce, gochugaru (Korean red pepper flakes), sesame oil, and salt. Mix them well until the sauce is smooth and all ingredients are fully incorporated.
2. In a large pan or a wide skillet, pour in the anchovy stock or dashi stock and bring it to a gentle simmer over medium heat.
3. Add the separated Tteokbokki (rice cakes) to the simmering stock. Allow them to cook for about 5-7 minutes or until they become tender. Stir occasionally to prevent sticking.
4. Once the Tteokbokki is tender, add the thinly sliced onion, sausage or bacon pieces, and fish cake slices to the pan. Continue to simmer for an additional 2-3 minutes, or until the onion becomes translucent and the meat is cooked through.
5. Now, pour in the prepared sauce into the pan. Stir well to combine all the ingredients and ensure the sauce coats the Tteokbokki, meat, and vegetables evenly.
6. If you’re using cheese, sprinkle it over the top of the dish and cover the pan with a lid. Allow the cheese to melt and become gooey, usually about 2-3 minutes.
7. Once everything is heated through and the cheese has melted (if used), turn off the heat.
8. Garnish the Rosé Tteokbokki with chopped green onions.
9. Serve the dish hot and enjoy your homemade Rosé Tteokbokki!

For a velvety Rosé Tteokbokki with a creamy twist, it’s best to prepare it over medium heat. Personally, I like to blend cream and milk to achieve a well-rounded texture, ensuring it stays rich without becoming too heavy; the addition of milk brings a touch of lightness to the dish. Since I didn’t have Vienna Sausages on hand, I went for chicken sausages, but you can use your preferred type of meat. This time, I skipped the cheese, but a sprinkle of parmesan or mozzarella can elevate it, infusing the dish with a delightful mix of creamy, spicy, and savoury flavours. Feel free to experiment with different combinations of vegetables and meats. I f you prefer a meatless option, adding tofu works wonderfully too! The possibilities are endless!