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.
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)
- ⅓ 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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