Rose Tteokbokki (with Mala Sauce)
Rose tteokbokki combines the spicy-sweet kick of gochujang with a rich, creamy sauce, creating a balanced flavor that’s spicy yet mellow. The chewy rice cakes absorb the sauce, offering a comforting, indulgent bite that’s like a spicy Korean twist on creamy pasta.
Servings: 2 people
Calories: 309kcal
Ingredients
- 1 cup rice cakes
- 6 starchy potato noodles (can sub with your favorite noodles)
- 6 sausages (mini)
- 10 pieces fish cakes
- 3 leaves napa cabbage
- 1 tablespoon neutral oil
sauce
- ½ tablespoon mala sauce optional
- 1 tablespoon gochujang
- 1½ cup whole milk add more if sauce is too spicy or thick
- 2 cloves garlic minced
- ½ teaspoon black pepper
- 1 teaspoon sugar
- 1 teaspoon fish sauce
- green onion for garnish
optional ingredients
- mozzarella cheese
- udon noodles
- sliced beef
- mushrooms
- bacon
Instructions
- (Optional if you’re using this ingredient) Soak potato noodles in warm water while you prepare the ingredients. After 10-15 minutes, they should soften.
- Prepare your favorite hot pot ingredients. I chopped up some cabbage, fish cake, sausages, and garlic.
- Heat up your pan on low medium heat. Add some oil. Then, add your rice cakes, sausages, fish cakes, minced garlic and cabbage. Fry for 1-2 minutes. If you want to add protein or extra veggies, add in this step.
- Next add mala sauce and gochujang. Fry for 1 minute. Mix together.
- Strain your potato noodles. Then, add milk, potato noodles, black pepper, sugar, and fish sauce. Cook for 10-15 minutes until rice cakes and potato noodles are soft and chewy. If you want to add noodles, make sure they’re cooked and then add in the final 2-3 minute of cooking.Note: If you add noodles, you might need more broth as the noodles will soak up the sauce very quickly when cooking.
- Garnish with chopped green onions and enjoy while warm.