Rose TTeokbokki – Embedded with bacon, fish cakes, and cheese, chewy, bouncy rice cakes are cooked in a delectable, smoky, spicy, sweet cream sauce. Due to the cream sauce, this spicy tteokbokki is less intense. Just 30 minutes to complete! Excellent as a hefty snack or supper.

Rose Tteokbokki

Although I’ve always loved tteokbokki, I also enjoy preparing this much milder Korean Rose tteokbokki when I’m not in the mood for fiery spice. This recipe is unsuitable for those who cannot handle any spiciness at all because it still has a kick to it. But this is an excellent place to start if you want to learn to tolerate spice better!

Rose TTeokbokki Ingredients

  • 2 cups cold-water-rinsed and strained Korean rice cakes
  • two bacon strips, cut into bite-sized pieces.
  • 1 cup of fish cake, sliced into bite-sized pieces.
  • one green onion stalk, cut coarsely.
  • 14 tsp. minced garlic
  • Gochujang mild, 1 tbsp; Gochugaru, 1/2 tsp.
  • 2 cups whole milk, or unflavored dairy-free milk if you can’t have dairy.
  • 1/4 cup sesame oil
  • 1 tablespoon of ordinary soy sauce, neither light nor dark!
  • One cup of mozzarella shreds of cheese
  • 12 cup shredded Swiss cheese
  • one green onion stalk, cut coarsely.


Rose Tteokbokki

  1. In a non-stick dish set over medium intensity without oil, broil your bacon until it’s mostly cooked. Add garlic and green onions. Green onions should become fragrant after 20 seconds of cooking.
  2. Add gochugaru, gochujang, sesame oil, and soy sauce after adding milk. Mix until the sauce turns a rose-colored color.
  3. Add rice cakes and fish cakes by stirring. Allow this to simmer on low-medium heat until the sauce becomes thick and creamy, stirring every now and then. Cover nothing.
  4. Top with mozzarella and Swiss cheese when the rice cakes are squishy and the sauce is thick and creamy. Optional green onion garnish: Enjoy!