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Close-up of rose tteokbokki in a skillet topped with melted mozzarella and chopped green onions.

Rose Tteokbokki Recipe

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This easy rose tteokbokki recipe turns classic Korean rice cakes into a rich, café-style dish with a creamy gochujang sauce and stretchy mozzarella cheese. Perfect for weeknight dinners or cozy snacks, it blends gentle spice with velvety cream for a comforting twist on traditional tteokbokki. Ready in just 15 minutes, this fusion favorite is a must-try for anyone who loves Korean street food or quick, cheesy comfort meals.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 4 people
Course: Appetizer, Main Course
Cuisine: Asian, Korean
Calories: 692
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main
Sauce
Toppings
  • 1 cup shredded mozzarella cheese
  • Chopped green onion

Equipment

  • 1 Pan This is my favorite versatile pan to use to make tteokbokki, soups, nabe hot pot, etc.

Method
 

  1. Soak rice cakes for 10–30 minutes, then drain. (This is optional, however highly recommended if you want the texture of the rice cakes to be soft)
  2. In a nonstick pan, sauté garlic in a splash of oil for 1–2 minutes.
  3. Add gochujang, gochugaru, soy sauce, and sugar. Mix well. Pour in milk and cream, stirring until rosy.
  4. Add rice cakes and fish cakes. Simmer over medium-low for 6–8 minutes, stirring, until soft and thickened. Add water if needed.
  5. Reduce heat, top with mozzarella, and cover for 1–2 minutes until melted.
  6. Garnish with green onions and serve warm.

Nutrition

Calories: 692kcalCarbohydrates: 105gProtein: 20gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 78mgSodium: 698mgPotassium: 332mgFiber: 2gSugar: 8gVitamin A: 1038IUVitamin C: 2mgCalcium: 269mgIron: 1mg

Notes

Tips for the Perfect Rose Tteokbokki

  • Soak properly – Hard rice cakes won’t soften evenly. A quick soak makes all the difference.
  • Adjust spice – Skip gochugaru for a mild version, or add extra for extra kick.
  • Cheese matters – Low-moisture mozzarella melts best, but try cheddar or a cheese blend for variety.
  • Batch ahead – Prep the sauce and rice cakes separately, then combine when ready to serve.

How to Store & Reheat

Rose tteokbokki is best fresh, but leftovers can be refrigerated for up to 2 days. Reheat gently with a splash of milk or water to loosen the sauce.

FAQ About Rose Tteokbokki

Q: Can I make this rose tteokbokki recipe without fish cakes?
A: Absolutely! Skip them for a vegetarian version (and use veggie milk if desired).
Q: Is there a dairy-free option?
A: Substitute oat or soy milk and use a vegan cream plus dairy-free cheese.
Q: Can I add proteins or veggies?
A: Yes! Shrimp, bacon, or sautéed mushrooms pair beautifully with the creamy sauce.
Q: What’s the difference between rose tteokbokki and regular tteokbokki?
A: Traditional tteokbokki uses a spicy gochujang broth, while rose tteokbokki softens that heat with cream and cheese.

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