Cheese – American sliced cheese works best as it melts really well and makes the rose tteokbokki dish extra creamy. You can also use mozzarella cheese if desired. Sausages – replace them with tofu. Firm tofu works best, as it holds its shape much better. You can add it during the cooking process and mix it in gently. It can also be fried separately for a crunchier texture. Simply cut into cubes or slices, fry in sesame oil until crispy and add at the end.

Tteokbokki is chewy soft rice cakes that are made from short grain (sushi) rice, salt and water. Steamed and pounded/kneaded so it becomes nice and chewy. Where TO buy rice cakes for tteokbokki? Gochugaru (Korean chili pepper powder) is OPTIONAL. It’s a great addition to Tteokbokki that adds extra spice but is not a must. so if you can’t find them, just skip or just add some regular red pepper flakes.Tteokbokki - sometimes stylised as dukbokki or topokki - is a very popular Korean dish. Whether you want to make it yourself or use an instant topokki cup, we share everything you need to know about tteokbokki and how to make it. What Is Tteokbokki? There are quite a lot of Korean rice cake recipes on the web. This makes the preparation process rather complicated as all of those recipes differ. Take a shallow pot or pan and add water, dried kelp and anchovies there. Leave it boiling for about 15 minutes on medium heat.

Scallions – Also very important for this rose tteokbokki recipe. The white parts are used when cooking, and the green leaves are added as garnish at the end. After that, add rice cakes, prepared sauce mixture, fish cakes, boiled shelled eggs and green onion to the pot.Bacon – replace it with mushrooms. I like to use shiitake or chestnut mushrooms, because they have a stronger umami flavour. Egg – Optional, but recommended. Boil the egg separately, then cut in half and add it as garnish before serving. You can use either soft, medium or hard boiled eggs – as per your preference.

This recipe uses authentic ingredients for the most accurate flavour! Below you can find detailed ingredients and substitutes, as well as step by step method. So let’s get cooking!A twist on traditional tteokbokki, rosé tteokbokki is much creamier by adding heavy cream and less heavy on the fish flavour. It’s also much cheesier, and is easier to prepare than the traditional version.

The base recipe for both dishes is pretty similar, and all solid ingredients are the same. Tteokbokki and rosé tteokbokki both use rice cakes, fish cakes, onion, garlic and optional sausages or bacon. If you find the flavour of your tteokbokki dish too spicy, then you can add some grated cheese or sesame oil to balance out the taste. How to Cook Tteokbokki Refrigerate: If you don’t mind slightly chewier rice cakes, you can refrigerate leftovers. To store, let the tteokbokki cool down completely, then refrigerate in an airtight container for up to 2 days. Reheat in the pan or microwave and add a little water to loosen up the sauce.

The last, but not least method to reheat Korean rice cakes is the oven. This option requires your full attention, since you can’t monitor the process directly and should always be there to monitor it. Medium heat – Use medium heat when cooking this dish, as we don’t want any of the ingredients to burn. Take your time, it’ll be worth it! Cheese Tteokbokki – Sprinkle grated cheddar or pizza cheese over the top, or layer with cheese slices. Cover and steam for a minute or two until the cheese has melted.