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
- 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.
- After soaking, drain the rice cakes and set them aside. If you are using fresh rice cakes, you can skip this step.
- In a large skillet or wok, heat the vegetable oil over medium heat.
- Add the sliced onion and sauté for about 3-4 minutes until they become translucent.
- Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
- 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.
- Pour in the soy sauce and sugar, mixing everything together until the sugar is dissolved.
- Slowly add the chicken or vegetable broth to the skillet, stirring continuously to combine with the sauce.
- Bring the mixture to a gentle boil over medium-high heat.
- 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.
- 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.
- 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.
- If you are using fish cakes, add them to the skillet now and cook for another 2-3 minutes until heated through.
- Once the tteokbokki is cooked to your liking, remove the skillet from the heat.
- Stir in the chopped green onions, reserving a small amount for garnish.
- Transfer the tteokbokki to a serving dish or individual bowls.
- Garnish with sesame seeds and the reserved green onions.
- 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