Rose Tteokbokki

Lillie @dearnomdiary's avatar
Lillie @dearnomdiary

Ingredients

  • 2
    cups Tteokbokki (Korean rice cakes)
  • 2
    oz Dangmyeon
  • 2
    tbsp Neutral oil
  • 1/2
    Small onion
    sliced
  • 6
    cloves Garlic
    sliced
  • 10
    Korean Vienna sausages
    2 slits per
  • 1
    tbsp Soy sauce
  • 2
    tbsp Gochujang
  • 1/2
    tbsp Gochugaru flakes
  • 1
    cup Milk
  • 1
    cup Heavy cream
  • 2
    pinch Salt
  • 2
    pinch Pepper
  • 1
    tbsp Sugar
  • 1/4
    cup Parmesan
  • 1
    sheet Fish cakes
    cut into triangles
  • 1
    tbsp Green onions
    chopped

Instructions

1
Prepare the 2 cups Tteokbokki (Korean rice cakes). Rinse rice cakes under cold water, drain. If your rice cakes are frozen, soak in cold water for 20m, drain.
2
Cook the 2 oz Dangmyeon and rinse in cold water. Drain and set aside.
3
In a large skillet over medium heat, add 2 tbsp Neutral oil. Heat up.
4
Stir fry 1/2 Small onion (sliced), 6 cloves Garlic (sliced) with 10 Korean Vienna sausages (2 slits per). Cook until onion translucent and slits are opened.
5
Add 2 tbsp Gochujang, 1/2 tbsp Gochugaru flakes, 1 tbsp Soy sauce and sauté for a minute, to let the flavors come out.
6
Deglaze the pan with the 1 cup Milk, 1 cup Heavy cream, while mixing with a wooden spoon.
7
Season with 2 pinch Salt, 2 pinch Pepper, and 1 tbsp Sugar.
8
Mix in 1/4 cup Parmesan, rice cakes, and 1 sheet Fish cakes (cut into triangles) turn high heat. Simmer rice cakes 5-10m or until rice cakes are malleable.
9
Add in dangmyeon and give everything a good mix.
10
Turn off heat, and add 1 tbsp Green onions (chopped). Serve and garnish with more green onions. Enjoy!
Lillie @dearnomdiary's avatar
Prepare the 2 cups Tteokbokki (Korean rice cakes). Rinse rice cakes under cold water, drain. If your rice cakes are frozen, soak in cold water for 20m, drain.