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Creamy Rosé Tteokbokki

Creamy, sweet, and spicy, this Korean rosé tteokbokki is quick and easy to make, with multiple textures in one dish. That gooey melted cheese on top makes it extra drooling!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Korean
Servings 4 people

Ingredients
  

  • 1 chicken thigh (about 320g)
  • 300 g Korean rice cakes
  • 1 leek diagonally sliced
  • 1 handful spring onions chopped
  • ½ onion sliced
  • 7 mini sausages make crosswise incisions
  • 2 garlic cloves minced
  • mozzarella cheese (about 100g)

For the marinade

  • ½ tsp salt
  • 1 tsp rice wine
  • 1 tsp sesame oil

For the rose sauce

  • 1 heap tbsp gochujang (Korean red chilli paste)
  • 1 tbsp soy sauce
  • 1 tbsp tomato paste
  • 2-3 tsp sugar
  • 200 ml heavy cream

Instructions
 

Preparation

  • Cut the chicken thigh into bite-sized pieces, and transfer to a bowl. (Optional: remove the chicken skin for a healthier dish).
  • Add in salt, rice wine, and sesame oil, then mix and massage the chicken thighs for better absorption. Marinate for 5-10 minutes. Set aside.
  • Prepare the rosé tteokbokki sauce by mixing together gochujang, soy sauce, tomato paste, and sugar, leaving heavy cream for later.
  • For other ingredients - diagonally slice the leek, chop a handful of spring onions, slice half onion, make crosswise incisions on the mini sausages, and mince garlic cloves.

Cook the dish

  • In a deep frying pan, heat about 1 tbsp oil over medium heat. Transfer the marinated chicken thighs to the pan, and sear both sides until 70-80% cooked (about 2-3 minutes). Set aside.
  • Using the same pan, heat another tbsp oil over medium heat. Add in sliced onions and minced garlic, then stir-fry till fragrant (about 1-2 minutes).
  • Add in leeks and sausages, and stir-fry until slightly golden brown (about 1 minute). Add in Korean rice cakes (see note 1) and give it a rough stir.
  • Add in tteokbokki sauce and heavy cream, then mix until the rosé sauce is well combined.
  • When the rice cakes become slightly tender, transfer the chicken thighs back to the frying pan, and stir to mix well (about 3-5 minutes).
  • Add in chopped spring onions, give it a quick stir, and add in mozzarella cheese.
  • Cover with a lid, turn down the heat to low, and simmer for another 2-3 minutes until the cheese has melted.
  • Transfer the dish to a serving plate, and garnish with extra chopped spring onions.
  • Enjoy the dish fresh and warm!

Video

Notes

  1. If you bought frozen Korean rice cakes, be sure to soak them in water for 30 minutes before cooking to soften them.