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Rose Tteokbokki

This creamy rose tteokbokki is quick and delicious, taking just 30 minutes to make. It uses authentic Korean spices and a creamy sauce that reduces heat levels, so it’s not overpowering with heat.

I’ve made rose tteokbokki a bunch, and this is by far the easiest recipe yet.

Rose Tteokbooki in a bowl

What is Rose tteokbokki?

Rose tteokbokki is a modern take on the classic Korean dish, tteokbokki, which is known for its fierce and spicy flavor.

Unfortunately, tteokbokki is too spicy for many people, which is why rose tteokbokki was made. It has the addition of cream that milds the heat from the sauce, allowing people with lesser spice tolerances to enjoy the delicious Korean classic.

Some recipes also include parmesan which adds a savory kick to the recipe.

Rose Tteokbooki being picked up by chop sticks

Ingredient Notes

  • Tteokbokki: Tteokbokki is a chewy rice cake made from glutinous rice flour. Outside of Korea, it’s most commonly sold frozen and can be found in many Korean or Asian grocery stores.
  • Gochujang: Gochujang is a spicy fermented Korean red pepper paste and is one of the main flavors of rose tteokbokki. You can find it in some major supermarkets but more commonly in Korean or Asian grocery stores.
  • Gochugaru: Gochugaru is a Korean red chili pepper powder used for heat and adds a distinct flavor to the recipe. You can source gochugaru at many Korean or Asian grocery stores and even some larger supermarkets.
  • Korean Dashi: Korean dashi is a type of dashi using dried kelp and anchovy. It’s the type of dashi/stock that is traditional tteokbokki. Some alternatives include fish stock or vegetable stock with a teaspoon of fish sauce.
  • Cream: Use heavy cream, also known as double cream in some countries. This adds richness and helps make the recipe less spicy.
  • Parmesan: Parmesan is an optional ingredient in rose tteokbokki. I’ve made this recipe with and without parmesan and they are both delicious. I prefer adding a bit of parmesan to the recipe to add that savory kick. The best parmesan to use is Parmigiano Reggiano.
Ingredients for rose tteokbokki in bowls

Step by Step Instructions

1) Soak the tteokbokki in cool water for 10 minutes or until defrosted. If any are stuck together, break them apart with your hands and drain.

Tteokbokki soaking in water

2) In a bowl add the gochujang, gochugaru, garlic, sugar and soya sauce.

Spices and chillies for rose tteokbooki sauce

3) Mix together until the ingredients are incorporated and look like a thin chili paste.

Spices and chillies for rose tteokbooki sauce mixed in a bowl

4) In a large pot bring the Korean dashi (or stock) to a boil, then mix in the gochujang paste and bring to a simmer.

Chili and spices added to the stock

5) Add the tteokbokki and simmer for 8 to 10 minutes, mixing occasionally.

Adding Tteokbokki to the sauce

6) Add the heavy cream to the sauce.

Adding cream to the Tteokbokki

7) Mix together and reduce until slightly thickened (or your desired consistency); this took me around 3 minutes.

Optional: If you’re using parmesan, you can mix it in once you have reduced the sauce.

Rose Tteokbokki in a large pot

8) Season to taste with salt, and serve immediately.

Two bowls of Rose Tteokbooki

Storage and Leftovers

Leave the rose tteokbokki to cool to room temperature, then place it in an airtight container and refrigerator. It will then keep for up to 3 days. To keep the rose tteokbokki good for longer, you can place it in the freezer for up to 3 months.

To reheat the rose tteokbokki place it into a large pot with a lid and gently simmer until the tteokbokki and the sauce reach 165F (75c).

If the sauce becomes too thick, you can add a splash of Korean dashi or water to help thin the sauce out.

FAQs

How is rose tteokbokki different from traditional tteokbokki?

The difference between the two is the addition of cream. Rose Tteokbokki still uses all the same ingredients but has the addition of cream, which reduces the recipe’s spice. This happens because the fat in the cream binds with the capsaicin, effectively diluting its spiciness and creating a milder, smoother flavor.

Which garnishes work well with Rose tteokbokki?

I used a mixture of black and white sesame seeds with sliced scallions. This adds lovely color and some texture to the recipe. You could also add a teaspoon of parmesan to add a savory kick.

Can I make rose tteokbokki less or more spicy according to my preference?

You can adjust the spiciness of rose tteokbokki by increasing or decreasing the amounts of gochujang and gochugaru to suit your preference. If you know that your heat tolerance is low, you can try using 2/3s of the gochujang and gochugaru. Another thing you can do is add more cream to the recipe.

Rose Tteokbooki in a bowl with sesame seeds and scallions

More Recipes You May Like:

Rose Tteokbooki in a bowl

Rose Tteokbokki

Jack Slobodian
This creamy rose tteokbokki is quick and delicious, taking just 30 minutes to make. It uses authentic Korean spices and a creamy sauce that reduces heat levels, so it's not overpowering with heat.
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Korean
Servings 3 people
Calories 532 kcal

Ingredients
 
 

  • 1.1 lbs Tteokbokki frozen
  • 3 tbsp Gochujang (Korean Chili Paste)
  • 1 tsp Gochugaru (Korean Chili Flakes)
  • 1 clove Garlic minced
  • 1 tbsp Sugar
  • 1 tbsp Soy Sauce
  • 1.75 cups Korean Dashi (dried kelp and anchovy stock)
  • cup Heavy Cream
  • Salt season to taste
  • 1.75 oz Parmesan optional

Instructions
 

  • Soak the tteokbokki in cool water for 10 minutes or until defrosted. If any are stuck together, break them apart with your hands and drain.
  • In a bowl mix together the gochujang, gochugaru, garlic, sugar and soya sauce.
  • In a large pot bring the Korean dashi (or stock) to a boil, then mix in the gochujang paste and bring to a simmer.
  • Add the tteokbokki and simmer for 8 to 10 minutes, mixing occasionally.
  • Mx in the heavy cream and reduce until slightly thickened (or your desired consistency); this took me around 3 minutes.
  • Season to taste with salt, and serve immediately.

Notes

  • If you’re using parmesan, you can mix it in once you have added the cream and reduced the sauce.

Nutrition

Calories: 532kcalCarbohydrates: 93gProtein: 12gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 1223mgPotassium: 233mgFiber: 6gSugar: 6gVitamin A: 629IUVitamin C: 3mgCalcium: 67mgIron: 1mg
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5 from 1 vote (1 rating without comment)
Recipe Rating