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Rosé Tteokbokki (Creamy Spicy Rice Cakes)
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Rosé Tteokbokki (Creamy Spicy Rice Cakes)

30 minServes 3Nutri-Score C€€
from @hoemgirl3 imports0 cooked
Adapt this recipe

what you need

Ingredients

3 people
  • rice cakes (soaked in warm water if firm)Grains400 g
  • fish cakes (sliced)Fish150 g
  • garlic (minced)Produce4 pieces
  • onion (sliced)Produce1 piece
  • green onions (sliced)Produce3 pieces
  • whole milk (cold)Dairy250 ml
  • sugarPantry22 g
  • gochujangPantry18 g
  • soy saucePantry15 ml
  • waterOther120 ml
  • black sesame seeds (toasted, for garnish)Nuts & seeds5 g

per serving

Nutrition

377kcal

Carbs
70 g
Proteins
11 g
Fat
6 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl

step by step

Method

  1. Prepare the aromatics

    • Mince the garlic and slice the onion and green onions.
    • Slice the fish cakes into bite-sized pieces.
    Step 1

  2. Mix the sauce

    • In a bowl, combine the sugar, gochujang, soy sauce and a bit of water.
    • Stir until smooth and taste to adjust.
    Step 2

  3. Sauté the aromatics

    • Heat a pan and cook the garlic and onion until fragrant and softened.
    Step 3

  4. Simmer the rice cakes

    • Add the rice cakes, fish cakes, sauce and remaining water to the pan.
    • Simmer until the rice cakes are tender and the sauce thickens.
    Step 4

  5. Make it rosé

    • Pour in the whole milk and stir gently until the sauce turns creamy pink.
    • Warm through without boiling hard.
    Step 5

  6. Finish and serve

    • Sprinkle with green onions and black sesame seeds.
    • Serve hot straight from the pan.
    Step 6
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