I crafted a Spicy Cheesy Tteokbokki of chewy Korean rice cakes simmered in a rich, creamy, sweet and spicy rose sauce topped with stretchy mozzarella, and in the post I reveal the one simple trick behind that glossy sauce.

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I never thought I could make street food this indulgent at home, but one spoonful of chewy tteok (garaetteok) Korean rice cakes in a rich, creamy, sweet and spicy rose sauce and I was hooked. The sauce somehow tastes like comfort and mischief at once, bold but silky, and when you pull that melted shredded mozzarella it almost feels unfair how good it is.

I found the idea after doomscrolling Tteokbokki Recipes and a random post on Food International, and even if my first try was messy, I kept going because every bite begged for one more.

Ingredients

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Tteok: chewy rice cakes, mostly carbs, filling and slightly bland, soaks up sauce well.
Eomuk: fish cakes, firm protein, savory umami bite, processed but tasty, great texture.
Gochujang: fermented paste, spicy sweet umami, thick, adds depth and sticky heat.
Gochugaru: red pepper flakes, dry heat, smoky fruity notes, adds color and mild bitter.
Creams: heavy cream and cream cheese give richness, fat, silky mouthfeel, they’re caloric.
Mozzarella: melty cheese, stretchy, mild salt, adds gooey texture and extra protein.
Sesame oil: small drizzle brings nutty aroma, it’s very fatty so use sparingly.
Hard boiled eggs: optional protein boost, creamy yolk soothes heat, simple and filling.

Ingredient Quantities

450 g tteok (garaetteok) Korean rice cakes

200 g eomuk fish cakes

1 small onion

2 green onions

2 cups water or anchovy stock 480 ml

2 1/2 tbsp gochujang (Korean red chili paste)

1 tbsp gochugaru (Korean red pepper flakes)

1 tbsp soy sauce

1 tbsp ketchup

2 tbsp granulated sugar or corn syrup

1 tbsp minced garlic

100 ml heavy cream

100 ml whole milk

50 g cream cheese

1 tbsp unsalted butter

150 g shredded mozzarella

1 tsp sesame oil

1 tsp toasted sesame seeds

salt and black pepper to taste

2 hard boiled eggs optional

How to Make this

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1. Prep everything: if your tteok (450 g) are refrigerated or hard, soak them in warm water 10 to 20 minutes to soften, then drain; slice 200 g eomuk fish cakes into strips, thinly slice 1 small onion and 2 green onions, mince 1 tbsp garlic, peel and halve 2 hard boiled eggs if using.

2. Make the base liquid: measure 2 cups (480 ml) water or anchovy stock (anchovy stock gives way more flavor), have 2 1/2 tbsp gochujang, 1 tbsp gochugaru, 1 tbsp soy sauce, 1 tbsp ketchup, and 2 tbsp granulated sugar or corn syrup ready.

3. Sauté aromatics: heat 1 tbsp unsalted butter in a wide deep skillet or shallow pot over medium heat, add the sliced onion and minced garlic and cook until fragrant and the onion is translucent, about 2 minutes.

4. Build the sauce: add the gochujang, gochugaru, soy sauce, ketchup and sugar (or corn syrup) to the pan, stir to combine with the onions, then pour in the 480 ml water or anchovy stock and whisk or stir until the paste dissolves into a smooth sauce.

5. Simmer rice cakes and fish cakes: add drained tteok and the sliced eomuk to the simmering sauce, bring to a gentle boil then lower to a medium-low simmer, stir often so nothing sticks, cook 6 to 8 minutes until the rice cakes are soft and chewy but not falling apart. Add the chopped green onions in the last 1 to 2 minutes.

6. Make it creamy: lower heat to low and stir in 100 ml heavy cream, 100 ml whole milk and 50 g cream cheese, stir until the cream cheese melts and the sauce is silky, keep it on a gentle simmer only so the dairy doesn’t separate. Taste and season with salt and black pepper to your liking, and stir in 1 tsp sesame oil.

7. Cheese time: spread the tteokbokki in the skillet evenly, scatter 150 g shredded mozzarella over the top and place the halved hard boiled eggs on the side or on top if using.

8. Melt the mozzarella until stretchy: cover the pan for 2 to 4 minutes on very low heat until the cheese melts and gets gooey, or pop the skillet under a hot broiler for 1 to 2 minutes to brown the top (watch it so it doesn’t burn).

9. Finish and serve: sprinkle 1 tsp toasted sesame seeds and extra chopped green onion if you want, give a final crack of black pepper, serve piping hot with tongs or a spoon. Tip, if reheating later add a splash of milk to loosen the sauce, and don’t overcook the rice cakes or they’ll get mushy.

Equipment Needed

1. Wide, deep skillet or ovenproof shallow pot with lid (big enough for 450 g tteok and the cheese)
2. Measuring cups and spoons (for the 480 ml water, tablespoons of gochujang, sugar, etc)
3. Small bowl plus a colander or fine strainer (soak and drain the rice cakes)
4. Chef’s knife and cutting board (slice eomuk, onion and chop green onion)
5. Whisk and a wooden spoon or heatproof silicone spatula (whisk sauce, stir so nothing sticks)
6. Tongs or a large slotted spoon (to move and serve the tteok)
7. Oven mitts and a lid or a baking sheet safe for broiling (cover to melt cheese or pop under the broiler)
8. Small mixing bowl or measuring jug (to mix sauce ingredients before adding, optional but handy)

FAQ

Q: My tteok are hard from the fridge, how do I soften them fast? A: Soak the rice cakes in warm water for 10 to 20 minutes until pliable, or microwave them covered for 30 to 60 seconds with a splash of water. If you’re cooking right away, simmer them in the 2 cups of stock or water for 5 to 7 minutes until soft and chewy. Don’t boil like crazy or they’ll get gluey, and always drain any excess soaking water before adding your sauce.

Q: It looks spicy, how can I make the rose sauce milder? A: Cut the gochujang to 1 or 1 and a half tablespoons and skip or reduce the gochugaru. Add an extra tablespoon or two of ketchup, a little more sugar, or more cream and milk to calm heat. Taste as you go, you can always add spice but you can’t take it away.

Q: Can I make this vegetarian or dairy free? A: Yes. Use vegetable stock instead of anchovy stock and skip the eomuk, replace with mushrooms, firm tofu or extra veggies. For dairy free swap heavy cream and cream cheese for coconut cream or a cashew cream, and use a plant based shredded cheese. It won’t be exactly the same but still rich and tasty.

Q: How do I keep the cream from curdling and get a smooth pink sauce? A: Turn the heat to low before adding heavy cream, milk and cream cheese. Stir until the cream cheese melts fully, don’t let the sauce boil hard after dairy goes in. If it looks too thick add a little stock or milk to loosen. Stir constantly for a minute or two and you’ll get a silky rose sauce.

Q: How long can I store leftovers and how should I reheat them? A: Keep leftovers in an airtight container in the fridge for up to 2 to 3 days. Reheat in a skillet over low heat with a splash of milk or stock to loosen the sauce, stir gently until hot, then add the shredded mozzarella to melt. You can microwave but add liquid first and heat in short bursts so it doesnt dry out.

Q: Any tricks for the best cheese pull and plating? A: Use cold shredded mozzarella and add it on top at the very end, cover the pan for 1 to 2 minutes off the heat so the cheese melts evenly, or quickly broil for a crisp top. Finish with a tiny drizzle of sesame oil and toasted sesame seeds, and put the optional hard boiled eggs on the side for color and protein. Little butter on top makes it glossy, try it.

Rose Tteokbokki Recipe Substitutions and Variations

Tteok (garaetteok):
- Thick udon noodles — chewy, so it keeps that texture pretty well
- Potato gnocchi — similar bite, cook gently so they dont fall apart
- Mochi or sliced mochi rice cake — if you can find it, same starchiness
- Short, thick rice vermicelli or dduk sheets (if available) — cut to size
Eomuk (fish cakes):
- Firm tofu, pan-fried — soaks up sauce and gives a nice bite
- Imitation crab sticks (surimi) — similar seafood flavor
- Sliced shiitake or king oyster mushrooms — great umami, good for veg option
- Thinly sliced cooked chicken or pork — for a non-fish protein swap
Gochujang / Gochugaru:
- Gochujang substitute: miso + sriracha + a touch of brown sugar (1:1:1/2) — gives fermented, sweet heat
- Or use red pepper paste mixed with a bit of soy and honey if you need sweetness
- Gochugaru substitute: Kashmiri chili powder or a mix of smoked paprika + pinch cayenne — adjust heat to taste
- If nothing else use crushed red pepper flakes + a little sugar for texture and heat
Heavy cream / Cream cheese / Mozzarella (dairy components):
- Heavy cream: evaporated milk + 1 tbsp butter per 100 ml, or full fat coconut cream for dairy free
- Cream cheese: mascarpone or ricotta blended smooth, or softened goat cheese for tang
- Mozzarella: shredded provolone, fontina, or a mild cheddar-monterey jack blend for meltiness
- Whole milk: swap with oat or soy milk for lighter or dairy-free versions

Pro Tips

– Soak the rice cakes if theyre cold, but dont leave them forever in water or theyll get too soft and gummy. Check one by squeeze testing it: chewy but with a little give is what you want, not falling-apart mush.

– Use anchovy stock when you can, it really lifts the whole dish. If you dont have time make a quick broth with a couple dried anchovies and kelp for 5 to 10 minutes, then strain. It adds depth without you having to add 20 different seasonings.

– Keep the heat moderate, and stir often so the tteok wont stick and break up. When you add the cream and cream cheese lower the heat all the way, otherwise the dairy can separate and get grainy. Patience here makes the sauce silky.

– For the cheese: shred your own mozzarella if possible, it melts way better than pre-shredded. Scatter it evenly and cover for a few minutes to get stretchy cheese, or broil real quick but watch it like a hawk so it doesnt burn. If reheating later add a splash of milk to loosen the sauce.

– Taste as you go and tweak the sweet/spicy balance. If it feels too one-note a tiny splash of rice vinegar or lemon brightens it up, and a pinch more sugar evens out extra heat. Little adjustments make it sing.

Rose Tteokbokki Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

Servings

servings

Calories

679

kcal

Equipment: 1. Wide, deep skillet or ovenproof shallow pot with lid (big enough for 450 g tteok and the cheese)
2. Measuring cups and spoons (for the 480 ml water, tablespoons of gochujang, sugar, etc)
3. Small bowl plus a colander or fine strainer (soak and drain the rice cakes)
4. Chef’s knife and cutting board (slice eomuk, onion and chop green onion)
5. Whisk and a wooden spoon or heatproof silicone spatula (whisk sauce, stir so nothing sticks)
6. Tongs or a large slotted spoon (to move and serve the tteok)
7. Oven mitts and a lid or a baking sheet safe for broiling (cover to melt cheese or pop under the broiler)
8. Small mixing bowl or measuring jug (to mix sauce ingredients before adding, optional but handy)

Ingredients

450 g tteok (garaetteok) Korean rice cakes
200 g eomuk fish cakes
1 small onion
2 green onions
2 cups water or anchovy stock 480 ml
2 1/2 tbsp gochujang (Korean red chili paste)
1 tbsp gochugaru (Korean red pepper flakes)
1 tbsp soy sauce
1 tbsp ketchup
2 tbsp granulated sugar or corn syrup
1 tbsp minced garlic
100 ml heavy cream
100 ml whole milk
50 g cream cheese
1 tbsp unsalted butter
150 g shredded mozzarella
1 tsp sesame oil
1 tsp toasted sesame seeds
salt and black pepper to taste
2 hard boiled eggs optional

Directions

Prep everything: if your tteok (450 g) are refrigerated or hard, soak them in warm water 10 to 20 minutes to soften, then drain; slice 200 g eomuk fish cakes into strips, thinly slice 1 small onion and 2 green onions, mince 1 tbsp garlic, peel and halve 2 hard boiled eggs if using.
Make the base liquid: measure 2 cups (480 ml) water or anchovy stock (anchovy stock gives way more flavor), have 2 1/2 tbsp gochujang, 1 tbsp gochugaru, 1 tbsp soy sauce, 1 tbsp ketchup, and 2 tbsp granulated sugar or corn syrup ready.
Sauté aromatics: heat 1 tbsp unsalted butter in a wide deep skillet or shallow pot over medium heat, add the sliced onion and minced garlic and cook until fragrant and the onion is translucent, about 2 minutes.
Build the sauce: add the gochujang, gochugaru, soy sauce, ketchup and sugar (or corn syrup) to the pan, stir to combine with the onions, then pour in the 480 ml water or anchovy stock and whisk or stir until the paste dissolves into a smooth sauce.
Simmer rice cakes and fish cakes: add drained tteok and the sliced eomuk to the simmering sauce, bring to a gentle boil then lower to a medium-low simmer, stir often so nothing sticks, cook 6 to 8 minutes until the rice cakes are soft and chewy but not falling apart. Add the chopped green onions in the last 1 to 2 minutes.
Make it creamy: lower heat to low and stir in 100 ml heavy cream, 100 ml whole milk and 50 g cream cheese, stir until the cream cheese melts and the sauce is silky, keep it on a gentle simmer only so the dairy doesn’t separate. Taste and season with salt and black pepper to your liking, and stir in 1 tsp sesame oil.
Cheese time: spread the tteokbokki in the skillet evenly, scatter 150 g shredded mozzarella over the top and place the halved hard boiled eggs on the side or on top if using.
Melt the mozzarella until stretchy: cover the pan for 2 to 4 minutes on very low heat until the cheese melts and gets gooey, or pop the skillet under a hot broiler for 1 to 2 minutes to brown the top (watch it so it doesn’t burn).
Finish and serve: sprinkle 1 tsp toasted sesame seeds and extra chopped green onion if you want, give a final crack of black pepper, serve piping hot with tongs or a spoon. Tip, if reheating later add a splash of milk to loosen the sauce, and don’t overcook the rice cakes or they’ll get mushy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.