The Best Rose Tteokbokki Recipe
Rose tteokbokki is another variation of the popular Korean dish tteokbokki. It is made with chewy rice cakes in a spicy and sweet sauce. The rose in the name is because the pink color of the sauce, which comes from adding tomato paste or ketchup.
Ingredients
- 400 grams tteokbokki rice cakes
- 1 cup water
For Rose Sauce
- ⅓ cup tomato paste
- ¼ cup heavy cream
- ½ cup grated onion
- 1 tbsp grated garlic
- 1 tbsp rose syrup or extract
Additional Ingredients
- ½ cup thinly sliced scallions for garnish
- sesame seeds for garnish
Instructions
- Soak the rice cakes in the water for 10 minutes, or until they become pliable. Drain them and set aside.
- I am going to roast tomato paste to enhance the flavor. You can skip this step too. Put a very little oil and tomato paste in the pan and cook until it darkens the color.
- In a pan, combine the tomato paste that we just roasted, heavy cream, onion, garlic, and rose syrup. Heat over medium heat, stirring constantly, until the sauce thickens slightly.
- In a large pot or skillet, bring the water to a boil. Add the rice cakes and cook according to the package instructions.
- Once the rice cakes are tender, add the rose sauce and stir well to coat them evenly. Cook for an additional 5 minutes, or until the sauce thickens and becomes glossy.
- Transfer the rose tteokbokki to a serving bowl. Garnish it with crispy scallion and sesame seeds. Serve hot.