Rose Tteokbokki without Fish Cakes
Korea meets Italy in this uber-creamy, smoky, spicy and cheesy Rose Tteokbokki without Fish Cakes recipe.
Ingredients
- 2 slices bacon sliced crosswise in 1/2" pieces
- 1/2 medium onion thinly sliced
- 8-10 miniature smoked cocktail sausages such as "Lil smokies"
- 3 cloves garlic smashed, thinly sliced
- 3/4 cup heavy cream
- 3/4 cup milk
- 3/4 cup dashi
- 3 tbsp gochujang
- 2 tsp gochugaru
- 2 1/2 cups refrigerated Korean rice cakes
- 1/2 cup low-moisture mozzarella shredded
- 1/4 cup parmesan shredded
- 2-3 scallions sliced, to garnish
Instructions
Preheat oven
- Preheat your oven's broiler to high temperature.
Cook the bacon
- Add the sliced bacon to a cool pan on the stove and turn the heat to medium-high. Saute the bacon for about 4-6 minutes, until golden.
- Once finished, remove the bacon but leave its fat in the pan.
Fry the onions, miniature sausages, and garlic.
- Add the onions and miniature sausages to the same pan with the bacon fat. Fry, stirring occasionally, for 4-6 minutes, until the onions are translucent and the sausages begin to char.
- Add the garlic and fry for 30 seconds.
Make the sauce
- To the same pan with the onions, pour in the cream, milk, and dashi.
- Next add the gochujang, gochugaru and 1/2 tsp kosher salt. Stir well.
- Bring the sauce to a boil.
- Once boiling, turn down the heat to medium and simmer for around 5 minutes, until very slightly reduced.
- Add the rice cakes and simmer for around 3-4 minutes. Stir often so that the rice cakes don’t stick to the pan.
Top with cheese and broil
- Top with both cheeses, starting with the mozzarella and finishing with the parmesan.
- Put your pan in the oven, around 3 inches from the flame, and broil for 2-3 minutes until the cheese it melted. Check the cheese often to ensure it doesn't burn.
Garnish and serve
- Remove from the oven, garnish with scallions, and serve right away.