Korean Rosé Cup Tteokbokki
A base of water and milk is whisked with gochujang, red chili flakes, sugar, and minced garlic, then brought to a simmer with rice cakes and fish cake over medium-low heat until the sauce thickens. Mozzarella cheese is stirred in at the end, melting into the sauce to create a creamy, velvety consistency that softens the chili heat. Keeping the flame moderate throughout is important because high heat can cause the milk to separate.
Adjust Servings
Instructions
- 1
If rice cakes are firm, soak them in lukewarm water for 5 minutes.
- 2
Combine water, milk, chili paste, chili flakes, sugar, and garlic in a pot and whisk.
- 3
Once simmering, add rice cakes and fish cake, then cook over medium-low heat.
- 4
When cakes are tender and sauce thickens, add cheese and melt it in.
- 5
Serve in cups for a street-style presentation.
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