Best Rose Tteokbokki in 15 Minutes – One Pan Recipe

Today, I’m sharing the best easy 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.

What is Rose Tteokbokki?

Rose Tteokbokki is a Korean rice cake dish made with what’s now known around the world as a gochujang cream sauce.

While it’s gaining popularity worldwide as a trendy fusion dish, Koreans have been enjoying this creamy, spicy version for a long time. In fact, many younger Koreans now prefer rose gochujang creamy tteokbokki to the traditional, spicier version. The sauce is made by adding milk and cream to the classic gochujang base, making it less spicy, rich and creamy – a perfect balance of heat and smoothness.

This creamy, spicy flavor has become so popular in Korea that it’s often used in noodles. One of the most iconic examples is Toowoomba Pasta, a Korean-style spicy cream pasta. It’s slightly less spicy than rose tteokbokki, with just enough kick to balance out the richness. If you’re looking for a unique and flavorful pasta, I highly recommend giving it a try!

Korean Rose Tteokbokki Recipe

The easiest way to make rose tteokbokki at home. And if you’ve been looking for the most authentic, restaurant-style rosé tteokbokki, this is it.

While many Reels and videos these days show rose tteokbokki recipes where ham is stir-fried separately and then combined with rice cakes later, that’s not how most Koreans cook it at home. In Korea, people often go for a one-pan recipe—simply add everything into one pan and let it simmer. It’s quick (ready in just 15 minutes), easy, and super satisfying.

Rose tteokbokki ingredients? All you need is rice cakes (tteok), ham, fish cakes, and a few simple ingredients like milk, cream, and gochujang (Korean chili paste). Toss everything into a pan and cook it together. Even if you’re a beginner, this recipe is hard to mess up!

Cooking Tips For A No-Fail

• Rice cakes can stick to the bottom of the pan as they cook, so make sure to stir occasionally to prevent burning.

• Keep the heat at medium—boiling milk and cream on high heat will make the liquid evaporate too fast, causing the sauce to dry out and burn the rice cakes.

Rose Tteokbokki Sauce

“What is rosé tteokbokki sauce made of?”

Rosé tteokbokki sauce is made with cream and milk, giving it a rich and creamy texture. However, there are two key ingredients that really take the flavor to the next level. Without these, the sauce might feel a little bland and lack depth.

The two essential ingredients are MSG and curry powder. While different restaurants might have their own variations, these two ingredients are commonly found in most Korean rose creamy spicy tteokbokki recipes today. For the MSG, you can use either chicken stock or Dashida, a Korean seasoning powder.

The difference between tteokbokki and rosé tteokbokki?

The main difference between tteokbokki and rosé tteokbokki is the sauce. Traditional tteokbokki is made with a strong and spicy base of gochujang (Korean chili paste), which gives it a bold, fiery flavor. Rosé tteokbokki, on the other hand, combines gochujang with cream and milk, resulting in a milder, creamier sauce.

In terms of ingredients, regular tteokbokki often includes a variety of vegetables like onion, cabbage, and fish cakes. However, rose gochujang cream tteokbokki tends to skip the veggies and focuses more on the main ingredients like bacon or sausage, adding a savory, meaty flavor to the dish.

Is Rose Still Spicy?

Rose tteokbokki is definitely milder than regular tteokbokki because it includes milk and cream. For Koreans, even those who can’t handle much spice, rose spicy creamy tteokbokki is usually not considered very spicy. However, since it still contains gochujang (Korean chili paste) and chili powder, it can still be spicy for non-Koreans or children.

For example, my Belgian friend, who can’t handle spice, was able to eat rose gochujang cream tteokbokki by having it with milk. I’ll explain how you can make it less spicy below.

How to make tteokbokki less spicy?

• Use less gochujang: You can reduce the amount of gochujang (Korean chili paste) in the recipe. However, be sure to balance the flavor with seasonings like salt or chicken stock. Just keep in mind that if you remove too much gochujang, it won’t taste like traditional rose tteokbokki.
• Paprika powder: Instead of using chili powder, you can use paprika powder to give a milder flavor without sacrificing the color or richness of the sauce.
• Cheese: Topping your tteokbokki with mozzarella cheese can make it much milder and creamier. This is my top recommendation, as it not only makes the dish less spicy but also adds a deliciously creamy texture to the sauce, enhancing the overall flavor of the dish. Tis tip will help you enjoy your spicy creamy tteokbokki without it being too spicy while making it even more flavorful!

How To Reheat?

Never reheat rose tteokbokki in the microwave. Since it’s made with a creamy sauce, microwaving it will cause the sauce to dry out and harden.
Instead, place the tteokbokki in a saucepan and add half a cup of water. Heat over medium-low heat, checking the consistency of the sauce as it heats up. Be sure to stir occasionally so the rice cakes don’t stick to the pan!

Tteokbokki Rice Cake Texture?

Tteokbokki rice cakes are very chewy, which makes them a polarizing ingredient. Koreans love the sticky and chewy texture of the rice cakes. In fact, in Busan, they often use thicker, larger rice cakes called garaetteok for an even more chewy bite.

Does Rose Tteokbokki Have Meat?

In Korea, it’s more common to use ham, such as bacon or frankfurter sausage, rather than regular meat. This adds a savory, meaty flavor to the dish without overpowering the creamy sauce.

Can You Make Rose Sauce with Milk?

In Korea, both milk and heavy cream are used in making rose tteokbokki. However, it’s less common for Koreans to use heavy cream at home compared to Western countries. Many people also use cheddar cheese slices along with milk. While using milk and cheese works, the flavor and creaminess of the dish are much richer and smoother when you use heavy cream. Keep in mind, adding cheese will make it slightly different from what you’d get at a restaurant in Korea.

Substitute Ingredients for Rose Tteokbokki

• Milk: If you want to replace milk, you can use oat milk or soy milk. However, keep in mind that if you’re sensitive to smells, you might notice hints of almond or oat flavor.

• Heavy Cream: You can substitute heavy cream with coconut milk for a different flavor profile.

• Chili Powder (Gochugaru): If you don’t have gochugaru or find it too spicy, you can use paprika powder instead.

• Frankfurter Sausage: You can replace frankfurter sausages with bacon or other types of ham. If you don’t have any, it’s okay to skip it altogether.

• Dashida: Chicken stock can be used as a substitute for Dashida, as it also adds a good umami flavor.

• Curry Powder: If you don’t have curry powder, it’s not a big deal to skip it. However, it’s an important ingredient in adding a subtle aroma that makes the dish taste closer to what you’d find in Korea.

Vegan Rose Tteokbokki

You can replace milk with almond milk, oat milk, or other plant-based alternatives. For heavy cream, coconut milk can be added to provide richness and creaminess.

Instead of Dashida or chicken stock, you can use other vegan stock options or MSG to bring out the umami flavor.

For the sausage, you can use vegan ham, or simply skip it altogether—it’s perfectly fine. If you’re adding a protein, you can substitute the sausage with boiled eggs for a vegan-friendly twist.

Optional Ingredients

There are a few optional ingredients you can add to enhance the flavor.

• Boiled Eggs: Adding boiled eggs is a great way to boost the protein content, and it adds a wonderful richness to the dish. Some tteokbokki shops even serve quail eggs instead of regular boiled eggs.

• Noodles (Myeonsari): In Korea, it’s common to add noodles to tteokbokki. Ramen, udon, or dangmyeon (sweet potato starch noodles) are the most popular choices. Recently, adding wider dangmyeon noodles has become quite trendy.

• Fish Cake (Eomuk): While this recipe doesn’t include fish cakes, adding them—just like in traditional tteokbokki—can be a delicious addition.

Healthy Version of Rose Topokki

If you’re on a diet and want to make it healthier, here are a few tweaks you can try.

• Sugar Substitute: In Korea, many people trying to lose weight opt for sugar alternatives like allulose or stevia instead of regular sugar.

• Skip the Rice Cakes: Rice cakes are packed with carbs, so they can contribute to weight gain. You can reduce the amount of rice cakes or even skip them entirely.

• Add Protein: Boost the protein content by adding boiled eggs or boiled quail eggs for a more filling meal.

• Add More Vegetables: Lately, people in Korea who are focused on losing weight often replace rice cakes with steamed cabbage or other vegetables to make the dish lighter but still satisfying.

Perfect Side Dishes for Rose Tteokbokki

• Corn Dog: Koreans often enjoy fried foods with their tteokbokki, and a well-fried corn dog with savory sausages pairs perfectly with the creamy and spicy rose tteokbokki.

This is a recipe for Korean corn dogs that you can make easily without batter or yeast. It’s a really crispy and delicious recipe, and I highly recommend enjoying it with rose tteokbokki.

• Jumeokbap (Rice Balls): A popular side dish in Korea is tuna mayo rice balls mixed with seaweed. Dipping them into the creamy and spicy tteokbokki sauce creates a delicious combination.

• Gim-mari (Seaweed Rolls): Fried foods like sweet potato fritters, vegetable fritters, and especially gim-mari (glass noodles wrapped in seaweed and fried) are classic accompaniments to tteokbokki. Gim-mari is one of the most beloved fried snacks in Korea and is the perfect sidekick to tteokbokki.

Get Ingredients

• Wok: https://amzn.to/3DQgIPu (US), https://amzn.to/4hmr6w3 (DE), https://amzn.to/42f3uVG (NL), https://amzn.to/3RcZnmR (UK)

• Gochujang: https://amzn.to/3XstNFi (US), https://amzn.to/4hSoh65 (DE), https://amzn.to/4l4b2BU (NL, BE), https://amzn.to/4curibS (UK)
• Gochugaru (Korean Red Pepper Powder): https://amzn.to/4hD0Duw (US),  https://amzn.to/40F34pK (DE), https://amzn.to/425ncTO (UK)
• Rice Cake (Tteok): https://amzn.to/4lCRgy2 (UK), https://amzn.to/3G4LTqP (DE), https://amzn.to/4czHpVw (US), https://amzn.to/42gsxb7 (NL, BE)
• Dashida: https://amzn.to/4iyh9gb (US), https://amzn.to/42AKP5y (UK),  https://amzn.to/41PSmNz (NL), https://amzn.to/3RaARTg (DE)
• Frank Sausage: https://amzn.to/3S0rSEy (US), https://amzn.to/42OEXWO (UK), https://amzn.to/4d0B3ih (DE)
• Curry powder: https://amzn.to/3GphCDu (UK), https://amzn.to/4lGAm1v (US), https://amzn.to/4lKbKVx (NL, BE), https://amzn.to/4cMFX29 (DE)

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