Korean Rosé Cup Tteokbokki
Quick answer
- Total time
- 27 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Water and milk make the base, with gochujang stirred in, and the rice cakes and fish cake simmer in it.
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Milk tends to split over high heat, so the pot stays at medium-low the whole time, and the mozzarella goes in just before the heat goes off to melt on what is left.
Ingredients
Instructions
- 1
If the 300 g rice cakes feel firm, soak them in lukewarm water for 5 minutes, then drain well.
Cut the 100 g fish cake into bite-size pieces so it heats evenly with the rice cakes.
- 2
Pour 180 ml water and 250 ml milk into a pot.
Add the chili paste, chili flakes, sugar, and minced garlic, then whisk until no paste lumps remain before turning the heat higher.
- 3
Heat over medium heat just until small bubbles appear around the edge.
As soon as it begins to simmer, lower to medium-low so the milk stays smooth and does not split.
- 4
Add the rice cakes and fish cake, then simmer for about 6 minutes while stirring often.
The texture is right when the rice cakes soften and the sauce lightly coats a spoon.
- 5
Before serving, reduce for 1 more minute so the sauce stays thick as it cools.
Stir frequently to prevent sticking on the bottom, and lower the heat if the sauce tightens too quickly.
- 6
Turn the heat almost off and add 80 g mozzarella cheese.
Let the residual heat melt it gently, then stir until the sauce looks creamy and portion the tteokbokki into cups.
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