Best Rose Tteokbokki in 15 Minutes – One Pan Recipe
Today, I’m sharing the best Rose Tteokbokki recipe that tastes just like the ones served at Korean restaurants. It’s a simple one-pan recipe that takes just 15 minutes from start to finish.Even if you’re a beginner, don’t worry—just follow the steps and you’ll have the perfect, creamy and slightly spicy tteokbokki.
Equipment
- 1 deep frying pan (wok)
- 1 Cutting board & knife
- 2 Spoons
- 1 Spatula
Ingredients
- 150 g Ttoekbokki tteok (ong Korean rice cake)
- 3 frank sausages
- 200 ml heavy cream
- 200 ml milk
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp gochugaru (Korean chili flakes)
- 1 tbsp sugar
- 0.5 tbsp curry powder
- 0.5 tbsp curry powder
- 0.5 tbsp dashida (Korean beef stock powder)
- 1 boiled egg (optional)
Instructions
- Soak the rice cakes in water ahead of time.
- Cut the sausages into bite-sized pieces.
- In a pan, add the rice cakes and sausages.
- Pour in 200ml of heavy cream and 200ml of milk. Bring to a boil over high heat.
- Add the seasonings:1 tbsp gochujang1 tbsp gochugaru0.5 tbsp curry powder0.5 tbsp dashida
- Stir occasionally to prevent the rice cakes from sticking to the bottom of the pan.
- Allow the sauce to thicken slightly.
- Serve in a bowl and top with a boiled egg.
Rose Tteokbokki 로제 떡볶이
- Jal meokgetseumnida! 잘 먹겠습니다!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @lemon&limes on Instagram and hashtag it #lemon&limes.