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With chewy rice cakes simmering in the rosé sauce, this creamy rosé tteokbokki is a fulfilling and delicious dish that warms your heart. The tender, juicy chicken thighs infuse the dish with an extra savoury flavour. Each bite of the chicken is wrapped with the rich rosé sauce, with leeks and sausages mingled throughout, adding delightful textures to the mix.

Topped with a melty layer of gooey cheese, this dish offers a mouthful of satisfaction with that irresistible cheesy goodness we crave. Its blend of delicious flavours just makes it a must-try for any comfort food lovers!

What makes this creamy rosé tteokbokki so good

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• Quick and easy: Taking just half an hour from start to finish, this recipe is simple and easy to make at home – perfect for busy people who crave a fulfilling homemade dish.
• Hearty and full of flavours: With a harmonious blend of spicy gochujang and rich cream, this dish is a celebration of flavours that wraps you in warmth.
• Versatile and customisable: Add in some more carbs and vegetables to make it a complete meal, or keep it simple to serve as a comforting snack. This dish is so versatile that you can play around with this recipe!

What is Korean rosé tteokbokki?

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Korean rosé tteokbokki is a milder version of the usual Korean spicy tteokbokki, where rich cream is added to gochujang (Korean red chilli paste). This makes the sauce thicker and creamier, with a pink and orange colour. Rosé sauce originates from the Italian sauce that combines tomato and cream. And this recipe is a blend of Korean and Italian flavours, made with gochujang, heavy cream, sugar, soy sauce, and tomato paste. This is my favourite way of making rosé sauce, with the tomato paste adding a tangy flavour for a refreshing kick, neutralising the greasiness from the heavy cream.

Ingredients for creamy rosé tteokbokki

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• Tteokbokki rice cakes: Korean rice cakes are the main ingredients of this dish. If you buy frozen ones from the grocery store, be sure to soak them in water before cooking.
• Boneless chicken thigh: This recipe uses 1 boneless chicken thigh which is about 320g. 
• Garlic: This adds depth and a savoury quality to elevate the overall flavour profile of the dish.
• Onion: This adds a crunchy texture and natural sweetness to the dish, contributing a fragrant aroma that makes it even more flavourful.
• Leek: I cooked the leeks just right to retain their crunchiness on the edges while melt-in-your-mouth soft and tender inside. 
• Spring onions: These add a burst of fresh flavour and vibrant colour to the dish.
• Sausages: I used mini honey sausages to add a savoury honey flavour to the dish with an extra crunchy and chewy texture.
• Mozzarella cheese: For that irresistible cheesy goodness that contributes to the rich, creamy texture of the dish.

For the marinade:

• Salt: This seasons the chicken thigh with enhanced flavour.
• Rice wine: It helps remove the smell of frozen meats and adds slight sweetness.
• Sesame oil: Sesame oil tenderises the meat by adding moisture to make the chicken juicier and more tender.

For the rosé sauce:

• Gochujang: A savoury, sweet, and spicy Korean red chilli paste made from fermented soybeans, glutinous rice, red chilli powder, and salt. It is a staple ingredient in Korean cuisine that contributes a deep umami flavour to the dish.
• Soy sauce: This enhances the dish with umami depth and a savoury richness, creating a more complex flavour profile.
• Tomato paste: This brightens the overall taste by introducing slight acidity to balance the sweet and spicy flavour, creating a Korean-Italian fusion sauce.
• Sugar: This counteracts the heat from the gochujang by adding sweetness to the sauce.
• Heavy cream: This neutralises the spiciness and adds a rich, creamy flavour to the dish, creating the pink and orange rosé sauce.

How to make creamy rosé tteokbokki

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1. Remove the chicken skin for a healthier dish, and cut the chicken thigh into bite-sized pieces. Mix in the ingredients for the marinade, and marinate for 5-10 minutes.

2. Meanwhile, prepare the tteokbokki sauce and other ingredients. Mix together the ingredients for the rosé sauce (except the heavy cream) in a bowl. Set aside.
3. Diagonally slice the leek, chop the spring onions, slice half onion, make crosswise incisions on the mini sausages, and mince garlic cloves.

4. In a deep frying pan, heat some oil over medium heat, then add in the marinated chicken thighs. Pan-sear both sides until 70-80% cooked (about 2-3 minutes). Set aside.

5. Using the same frying pan, heat some more oil over medium heat, then add in sliced onions and minced garlic. Stir-fry until fragrant.
6. Add in the leeks and sausages, and stir-fry until slightly golden brown. Add in rice cakes and give it a rough stir.

7. Add in the tteokbokki sauce and pour in heavy cream. Mix until the sauce is well combined (about 2 minutes). 

8. When the rice cakes become slightly tender, transfer the chicken thighs back to the pan, and cook for another 3-5 minutes. 

9. Add in chopped spring onions, give it a quick stir, and add in mozzarella cheese.
10. Cover with a lid, turn down the heat to low, and simmer for another 2-3 minutes until the cheese has melted.

11. Transfer the dish to a serving plate, and garnish with extra chopped spring onions.

Success tips for making creamy rosé tteokbokki

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Ensure the frying pan and oil are heated in advance.

You’ll need enough heat intensity to get a nice golden-brown sear on the chicken. This adds depth of flavour through caramelisation. Same for stir-frying, it induces more flavours from the ingredients when the pan is well heated.

Do not overcook chicken thighs.

Be sure to remove the chicken thighs from the pan when they are 70-80% cooked with a slight golden sear on the exterior. This ensures they maintain tender and juicy inside even after stir-frying with other ingredients at the later step. 

Timing is key.

Cooking the rice cakes in the sauce until they’re tender takes about 10-15 minutes. This allows the sauce to thicken while the rice cakes absorb all the delicious flavours.

Monitor the sauce consistency.

Turn down the heat to medium-low and simmer the dish as the sauce thickens. If the sauce gets too thick, you can add in some water to make it thinner. If you want an even thicker sauce, you can increase the heat to allow for more evaporation.

What type of rice cakes should I use?

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Use fresh or frozen Korean tteokbokki rice cakes (tteok). If using frozen ones, be sure to soak them in water for about 30 minutes before cooking to soften them.

How to adjust the spice level?

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As you mix the tteokbokki sauce, start with a smaller amount of gochujang and add gradually until you reach your desired spice level. You can also add more cream to mellow out the heat as you cook the dish.

What to serve with rosé tteokbokki?

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This dish is great on its own but it pairs perfectly well with Korean fried chicken, picked radishes, kimchi, or a simple salad to balance its richness.

How to store leftovers?

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Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat on the stovetop with a splash of water or cream to keep it creamy.

Popular substitutions & additions

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• Make a lighter version: Instead of using heavy cream, you can use a half-and-half or a mix of milk and cream. To opt out heavy cream entirely, you can use milk and cornstarch slurry (cornstarch + water mixture) to create that thick consistency. You can also use coconut milk as a dairy-free alternative, which adds a unique flavour.
• Add in more protein: You can include fish cakes, boiled eggs, and replace the chicken thighs with chicken breasts for a more protein-packed dish.
• Make it vegetarian: Simply omit any meats, or you can include more vegetables, like bell peppers, mushrooms, or zucchini, for extra flavour. 

Offering a comforting medley of chewy rice cakes, sausages, vegetables, and tender chicken bits in a rich, creamy sauce, this rosé tteokbokki is a must-try for those seeking a hearty dish. Every mouthful delivers a delightful balance of heat, creaminess, and that satisfying chewiness – a comforting dish that warms the heart.

More Korean recipes

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I’d love to hear about your experience making my recipes! If you’ve tried this Creamy Rosé Tteokbokki recipe or any other recipe on HomeCookJournal, then don’t forget to rate the recipe and leave a comment below. Feel free to take snapshots of your experience with my recipes and share them on Instagram so I can repost on stories! And if you have any other foods you’d like to make, please feel free to comment as well!