Korean Creamy Rose Tteokbokki

🔥 Prep

• Slice the 400 g Korean rice cakes into 2‑inch pieces.
• Cut the 150 g fish cake into bite‑size strips.
• Slice the 100 g cocktail sausages into ½‑inch rounds.
• Mince the 3 cloves of garlic.
• Thinly slice the 0.5 yellow onion.
• Chop the 2 green onions, separating the white parts from the green tops.
• Measure out 1 cup heavy cream, 0.5 cup whole milk, 100 ml water, 2 tbsp gochujang, 1 tbsp gochugaru, 1 tbsp soy sauce, 1 tbsp granulated sugar, 0.5 tsp salt, and 0.25 tsp black pepper.
• Measure 1 tbsp unsalted butter and 1 tbsp vegetable oil.
• Shred 0.5 cup mozzarella cheese.

🔥 Cook

• 1. Heat 1 tbsp vegetable oil and 1 tbsp unsalted butter in a large skillet over medium heat until melted.
• 2. Add the sliced yellow onion and minced garlic; sauté for 3 minutes until fragrant and translucent.
• 3. Stir in 2 tbsp gochujang, 1 tbsp gochugaru, 1 tbsp soy sauce, and 1 tbsp granulated sugar; cook for 1 minute to develop flavor.
• 4. Pour in 100 ml water, 1 cup heavy cream, and 0.5 cup whole milk; whisk to combine, then bring to a gentle simmer over medium‑low heat for 4 minutes.
• 5. Add the sliced rice cakes, fish cake strips, and cocktail sausage rounds; stir to coat.
• 6. Simmer uncovered over medium heat for 8‑10 minutes, stirring occasionally, until the rice cakes are soft and the sauce has thickened.
• 7. Season with 0.5 tsp salt and 0.25 tsp black pepper; adjust taste if needed.
• 8. Sprinkle the chopped green onion whites and 0.5 cup shredded mozzarella cheese over the top; cover and let sit for 2 minutes until the cheese melts.
• 9. Garnish with the reserved green onion greens and serve immediately.

🔥 Serve

• Spoon the Korean Creamy Rose Tteokbokki into a shallow bowl while hot.
• Garnish with an extra drizzle of heavy cream or a sprinkle of sesame seeds for added richness.
• Serve alongside kimchi, pickled radish, or a simple cucumber salad for contrast.
• Pair with steamed rice or enjoy as a standalone snack.