
Spicy Rosé Tteokbokki with Bacon & Sausage
A vibrant and flavorful Korean street food twist. This recipe combines chewy rice cakes with a creamy rosé sauce, crispy bacon, and savory sausage for a delicious and satisfying meal.
Equipment Needed
- Large Skillet
- Mixing Bowl
- Whisk
Ingredients
- 1.00 poundRice Cakes (Tteok)(Soaked in cold water for at least 1 hour)
- 4.00 stripsBacon(Cut into bite-sized pieces)
- 8.00 piecesMini Sausages(Slit each sausage)
- 0.25 mediumOnion(Chopped finely)
- 2.00 clovesGarlic(Minced)
- 1.00 cupWater
- 1.00 cupMozzarella Cheese(Shredded)
- 1.00 bunchGreen Onion(Chopped)
- 2.00 tablespoonsGochujang
- 1.00 tablespoonGochu-garu
- 1.00 teaspoonSoy Sauce
- 2.00 tablespoonsSugar
- 1.00 cupWhole Milk
- 0.50 cupHeavy Cream
Instructions
Whisk together gochujang, gochu-garu, soy sauce, sugar, milk, heavy cream, and water until smooth and vibrant orange.
Estimated time: 5 minutes
Set aside the sauce.
Estimated time: 2 minutes
Drain the rice cakes thoroughly.
Estimated time: 5 minutes
Heat a large skillet over medium heat. Add bacon and cook until crispy and golden brown.
Estimated time: 8 minutes
Remove bacon, reserving the rendered fat. Discard the excess fat.
Estimated time: 3 minutes
Add garlic and onion to the skillet and cook for 1 minute.
Estimated time: 2 minutes
Add sausages and rice cakes to the skillet. Stir until sausages are slightly browned and rice cakes are heated through.
Estimated time: 5 minutes
Pour in 1 cup of water, cover, and simmer for 5 minutes until rice cakes are tender.
Estimated time: 7 minutes
Uncover and add the rosé sauce. Stir well and cook for another 5 minutes, stirring occasionally.
Estimated time: 7 minutes
Stir in mozzarella cheese until melted.
Estimated time: 3 minutes
Divide the tteokbokki among bowls, top with a hard-boiled egg, and garnish with chopped green onions.
Estimated time: 5 minutes
Serve immediately.
Estimated time: 2 minutes