Rosé Tteokbokki w/o Gochujang
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Chewy rice cakes in a spicy, creamy and super flavourful cheesy sauce. This recipe is my take on Korean Rose Tteokbokki, but without the traditional gochujang. Even in its absence, the dish is still packed with umami flavour (thanks to shiitake mushrooms in the sauce – yes!). You’re going to absolutely love this recipe.
Why not just make Tteokbokki with Gochujang?
Yes, you obviously can and it’s actually what I prefer too! Gochujang is the best ingredient to use for tteokbokki since it is traditionally used and being a fermented chilli paste, it not only adds spice but also umami to the rice cakes.
Having said that, gochujang tends to be an expensive ingredient and its unique flavour profile might not appeal to everyone. That’s why I created this version of tteokbokki for people who don’t want to use gochujang but still want to be able to enjoy delicious rice cakes!
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Ingredients
Rice cakes:
Sauce:
- 5 dried red chillies
- 11 cloves of garlic
- 1 tsp brown sugar
- salt to taste
- 1 dried shiitake mushroom, optional
- 1 cup hot water, enough to cover the aromatics
- 1 tbsp dark soy sauce
- 1 tbsp vinegar
- 2 tbsp tomato ketchup
- 1 tbsp toasted sesame oil
- 2 tbsp heavy cream
- mozzarella cheese, optional
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Step by Step Directions:
Add dried red chilies, garlic, brown sugar and a piece of dehydrated shiitake mushroom to a bowl. Cover the aromatics with hot water. This will rehydrate the chillies and the mushroom. Let this sit covered for 10 minutes. Add your soaked ingredients to a blender along with the sauces and blend into a smooth liquid.
Transfer the orange liquid to a hot pan and bring it to a boil. This will thicken the sauce a bit and remove any raw smell if any. Once the sauce comes to a boil, add frozen rice cakes to it. I prefer not boiling the rice cakes separately since the starches from the rice cakes thicken the sauce. Cover and cook this till the rice cakes are cooked through and the sauce is thicker.
Now, to rosé this tteokbokki, we add in heavy cream and mix it in on low heat till fully incorporated. Optionally, top with mozzarella cheese and serve this hot topped with sesame seeds. Also, can we please have a moment for the cheese pull(s)? Beautiful, definitely my favourite part about this dish aside from its chewiness!
Rosé Tteokbokki w/o Gochujang
This is my take on Korean Rose Tteokbokki, but without gochujang. Even in its absence, the dish is spicy, creamy and just as umami!
servings
2
prep time
15 min
cook time
10 min
Ingredients
Rice cakes
Sauce
- 5 dried red chillies
- 11 cloves of garlic
- 1 tsp brown sugar
- salt to taste
- 1 dried shiitake mushroom, optional
- 1 cup hot water, enough to cover the aromatics
- 1 tbsp dark soy sauce
- 1 tbsp vinegar
- 2 tbsp tomato ketchup
- 1 tbsp toasted sesame oil
- 2 tbsp heavy cream
- mozzarella cheese, optional
Instructions:
- Prepare Aromatics: Soak dried red chilies, garlic, brown sugar and shiitake mushroom (if using) in hot water for 10 minutes.
- Blend Sauce: Transfer soaked ingredients and soaking liquid to a blender. Add dark soy sauce, vinegar, tomato ketchup and toasted sesame oil. Blend until smooth.
- Cook Sauce: Pour the blended mixture into a hot pan. Bring to a boil to thicken slightly.
- Add Rice Cakes: Add frozen rice cakes directly to the sauce. Cover and cook until rice cakes are tender and the sauce has thickened.
- Finish with Cream: Reduce heat to low. Stir in heavy cream until fully incorporated.
- Optional Cheese Topping: Top with mozzarella cheese. Allow it to melt before serving.
- Serve: Garnish with sesame seeds and serve hot.
Recipe Video
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