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STREET FOOD · Easy · 24 min

Rose Tteokbokki — Cream + Gochujang

By Tteokbokki Curator

Seoul bar staple — 200ml cream turns red into rosé, buffers heat with dairy gloss.

TL;DR

Seoul bar staple — 200ml cream turns red into rosé, buffers heat with dairy gloss.

Prep 10 minCook 14 minServes 4

Ingredients

  • 400g tteok, 2 Tbsp gochujang, 1 Tbsp gochugaru
  • 200ml heavy cream, 80g mozzarella, 30g parmesan
  • 2 cups stock, 1 onion, sausages or bacon (optional)

Steps

  1. Simmer tteok in stock/gochujang until 80% cooked.
  2. Stir cream off heat, simmer 3 min until rosé and thick.
  3. Cheese last, melt.

Tips

  • Cream off-boil or it breaks; pull while loose, it tightens.
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