Rose Tteokbokki

Spicy Tteokbokki (떡볶이)

Serves: 4 | Cook Time: 20 min | Prep Time: 15 min | Difficulty: Easy

Ingredients:

• 1 lb rice cakes (tteok)

• 1 lb flat cabbage, chopped

• 1 green onion, cut lengthwise

• 1 cup Pancetta

• 3 cups water

• 1 cup gochujang (Korean red chili paste)

• 2 tbsp gochugaru

• 1 tsp black pepper

• 1 tsp soy sauce

• 1 tsp sesame seeds

• Dashi bag: 1 piece dried kelp, 3 dried anchovies, 3 dried shiitake mushrooms

• 1 cup mozzarella or Mexican melting cheese.

• 1/2 cup cream

Instructions:

Prepare the broth:
In a large pot, bring 3 cups of water to a boil. Add the dashi bag (kelp, anchovies, and shiitake mushrooms) and let it simmer for a few minutes. Remove the bag once the broth is well infused.

Make the sauce:
Saute the pancetta with minced garlic and onion. Add the dashi, gochujang, black pepper, and soy sauce to the broth. Stir well until everything is dissolved and combined.

Add the main ingredients:
Add the rice cakes (washed if needed), cabbage, and cream. Mix well to coat everything evenly in the sauce.

Simmer until tender:
Let it simmer for 10–15 minutes, stirring occasionally, until the rice cakes become soft, chewy, and fully cooked. Sprinkle the cheese on top and cover until melted.

Garnish and serve:
Just before serving, add the green onion and sprinkle with sesame seeds. Serve hot and enjoy!