Rosé Tteokbokki: A Delicious Twist on the Classic Korean Dish

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Rosé Tteokbokki is a delightful twist on the traditional Korean street food that has captured the hearts and taste buds of food lovers around the world. This dish combines the chewy texture of rice cakes with a creamy, spicy sauce that tantalizes the palate. Originating from the bustling streets of Seoul, Tteokbokki has evolved over the years, and the introduction of the rosé sauce adds a modern flair that appeals to both traditionalists and newcomers alike.

People adore Rosé Tteokbokki not only for its unique flavor profile but also for its comforting texture that makes it a perfect dish for any occasion. The harmonious blend of spicy and creamy elements creates a satisfying experience that leaves you craving more. Whether enjoyed as a late-night snack or a hearty meal, this dish is both convenient and indulgent, making it a favorite among those who appreciate the fusion of flavors. Join us as we explore the steps to create this mouthwatering dish that is sure to impress your family and friends!

Rosé Tteokbokki dish this Recipe

Ingredients:

  • 300g Korean rice cakes (tteokbokki tteok)
  • 1 tablespoon vegetable oil
  • 1 small onion, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon gochujang (Korean red chili paste)
  • 1 tablespoon gochugaru (Korean red chili flakes)
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 500ml chicken or vegetable broth
  • 150ml rosé wine
  • 1 cup fish cakes, sliced (optional)
  • 2 green onions, chopped
  • 1 tablespoon sesame seeds (for garnish)
  • 1 boiled egg (optional, for serving)

Preparing the Rice Cakes

  1. Start by soaking the Korean rice cakes in warm water for about 30 minutes if they are hard or refrigerated. This will help soften them and make them easier to cook.
  2. After soaking, drain the rice cakes and set them aside. If you are using fresh rice cakes, you can skip this step.

Preparing the Sauce

  1. In a large skillet or wok, heat the vegetable oil over medium heat.
  2. Add the sliced onion and sauté for about 3-4 minutes until they become translucent.
  3. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
  4. Add the gochujang and gochugaru to the skillet, stirring well to combine with the onions and garlic. Cook for about 1 minute to allow the flavors to meld.
  5. Pour in the soy sauce and sugar, mixing everything together until the sugar is dissolved.

Cooking the Tteokbokki

  1. Slowly add the chicken or vegetable broth to the skillet, stirring continuously to combine with the sauce.
  2. Bring the mixture to a gentle boil over medium-high heat.
  3. Once boiling, reduce the heat to medium-low and add the soaked rice cakes to the skillet. Stir well to ensure the rice cakes are coated in the sauce.
  4. Let the rice cakes simmer for about 5-7 minutes, stirring occasionally, until they become soft and chewy. If the sauce thickens too much, you can add a little more broth or water to reach your desired consistency.
  5. After the rice cakes have softened, pour in the rosé wine and stir to combine. Allow the mixture to simmer for an additional 3-5 minutes, letting the alcohol cook off and the flavors to meld.
  6. If you are using fish cakes, add them to the skillet now and cook for another 2-3 minutes until heated through.

Finishing Touches

  1. Once the tteokbokki is cooked to your liking, remove the skillet from the heat.
  2. Stir in the chopped green onions, reserving a small amount for garnish.
  3. Transfer the tteokbokki to a serving dish or individual bowls.
  4. Garnish with sesame seeds and the reserved green onions.
  5. If desired, serve with a boiled egg on the side for added protein and flavor.

Serving Suggestions

  1. Serve the Rosé Tteokbokki hot, as it is best enjoyed fresh. The dish can be paired with a side of pickled radish or kimchi for a traditional touch.
  2. For a more substantial meal, consider serving it alongside a simple salad or steamed vegetables.
  3. Pair the dish with a glass of rosé wine to complement the flavors of the tteokbokki.

Storage and Reheating

  1. If you have leftovers, allow the tteokbokki to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days.
  2. To reheat, place the tteokbokki in Rosé Tteokbokki dish

    Conclusion:

    In summary, this Rosé Tteokbokki recipe is a must-try for anyone looking to elevate their culinary experience with a delightful twist on a classic Korean dish. The creamy, savory sauce combined with the chewy rice cakes creates a harmonious blend of flavors that is both comforting and exciting. Whether you’re enjoying it as a snack, a side dish, or a main course, this dish is sure to impress your family and friends. For serving suggestions, consider pairing your Rosé Tteokbokki with a side of crispy tempura vegetables or a refreshing cucumber salad to balance the richness of the sauce. You can also experiment with variations by adding proteins like shrimp, chicken, or tofu, or by incorporating vegetables such as bok choy or mushrooms for added texture and nutrition. We encourage you to try this Rosé Tteokbokki recipe and share your experience with us! Whether you stick to the classic version or make your own unique adaptations, we would love to hear how it turns out. Don’t forget to snap a photo and tag us on social media, as we can’t wait to see your delicious creations. Dive into this delightful dish and discover why Rosé Tteokbokki is quickly becoming a favorite among food lovers everywhere! Print
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    Rosé Tteokbokki: A Delicious Twist on the Classic Korean Dish

    • Author: Maria
    • Total Time: 35 minutes
    • Yield: 2–3 servings 1x
    Print Recipe

    Description

    This Rosé Tteokbokki offers a unique take on the beloved Korean street food, featuring chewy rice cakes in a spicy, savory sauce enhanced with rosé wine. Ideal for cozy meals or gatherings, it combines bold flavors and satisfying textures that are sure to impress.

    Ingredients

    Scale
    • 300g Korean rice cakes (tteokbokki tteok)
    • 1 tablespoon vegetable oil
    • 1 small onion, sliced
    • 2 cloves garlic, minced
    • 1 tablespoon gochujang (Korean red chili paste)
    • 1 tablespoon gochugaru (Korean red chili flakes)
    • 2 tablespoons soy sauce
    • 1 tablespoon sugar
    • 500ml chicken or vegetable broth
    • 150ml rosé wine
    • 1 cup fish cakes, sliced (optional)
    • 2 green onions, chopped
    • 1 tablespoon sesame seeds (for garnish)
    • 1 boiled egg (optional, for serving)

    Instructions

    1. Start by soaking the Korean rice cakes in warm water for about 30 minutes if they are hard or refrigerated. This will help soften them and make them easier to cook.
    2. After soaking, drain the rice cakes and set them aside. If you are using fresh rice cakes, you can skip this step.
    3. In a large skillet or wok, heat the vegetable oil over medium heat.
    4. Add the sliced onion and sauté for about 3-4 minutes until they become translucent.
    5. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
    6. Add the gochujang and gochugaru to the skillet, stirring well to combine with the onions and garlic. Cook for about 1 minute to allow the flavors to meld.
    7. Pour in the soy sauce and sugar, mixing everything together until the sugar is dissolved.
    8. Slowly add the chicken or vegetable broth to the skillet, stirring continuously to combine with the sauce.
    9. Bring the mixture to a gentle boil over medium-high heat.
    10. Once boiling, reduce the heat to medium-low and add the soaked rice cakes to the skillet. Stir well to ensure the rice cakes are coated in the sauce.
    11. Let the rice cakes simmer for about 5-7 minutes, stirring occasionally, until they become soft and chewy. If the sauce thickens too much, you can add a little more broth or water to reach your desired consistency.
    12. After the rice cakes have softened, pour in the rosé wine and stir to combine. Allow the mixture to simmer for an additional 3-5 minutes, letting the alcohol cook off and the flavors to meld.
    13. If you are using fish cakes, add them to the skillet now and cook for another 2-3 minutes until heated through.
    14. Once the tteokbokki is cooked to your liking, remove the skillet from the heat.
    15. Stir in the chopped green onions, reserving a small amount for garnish.
    16. Transfer the tteokbokki to a serving dish or individual bowls.
    17. Garnish with sesame seeds and the reserved green onions.
    18. If desired, serve with a boiled egg on the side for added protein and flavor.

    Notes

    • Serve the Rosé Tteokbokki hot, as it is best enjoyed fresh. The dish can be paired with a side of pickled radish or kimchi for a traditional touch.
    • For a more substantial meal, consider serving it alongside a simple salad or steamed vegetables.
    • Pair the dish with a glass of rosé wine to complement the flavors of the tteokbokki.
    • If you have leftovers, allow the tteokbokki to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, place the tteokbokki in a skillet over medium heat, adding a splash of water or broth to loosen the sauce. Stir occasionally until heated through.
    • Prep Time: 10 minutes
    • Cook Time: 25 minutes

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