Rosé Tteokbokki — 로제 떡볶이

Steps

1. 1

   Soak the rice cakes: If your rice cakes are firm, frozen, or dry, soak them in cold or warm water for about 10–15 minutes to detangle and soften, then drain.

   Water 水

2. 2

   Crisp the bacon: In a large pan or skillet over medium heat, cook the bacon until crispy. Remove or drain most of the excess grease, leaving about 1 tablespoon in the pan.

   Bacon ベーコン

3. 3

   Sauté aromatics and proteins: Add the minced garlic, chopped onion, and scored mini sausages to the pan. Stir-fry for 2 minutes until the onions start to soften.

   Garlic にんにく · Onion 玉ねぎ · Sausage ソーセージ

4. 4

   Build the sauce and simmer: Add the water (or stock), whole milk, heavy cream, gochujang, gochugaru, sugar, and soy sauce. Stir well and bring the liquid to a light simmer.

   Water 水 · Milk 牛乳 · Heavy cream 生クリーム · Gochujang コチュジャン · Gochugaru 韓国唐辛子 · Sugar 砂糖 · Soy sauce 醤油

5. 5

   Cook the rice cakes: Add the drained rice cakes (and fish cakes or noodles, if using) into the simmering sauce. Cook for 5 to 8 minutes, stirring frequently, until the rice cakes are tender and the sauce begins to thicken into a creamy, pinkish-orange "rose" color.

6. 6

   Melt the cheese, and garnish; Stir in mozzarella cheese until melted and bubbly. Topped with chopped green onion and hard-boiled eggs before seving hot.

   Cheese チーズ · Mozzarella モッツァレラチーズ · Green onion 青ねぎ