Rose Tteokbokki

Ingredients

• 1 pound Korean rice cakes (tteok)
• 2 tablespoons Gochujang (Korean red chili paste)
• 1 tablespoon Gochugaru (Korean red chili flakes)
• 1 cup Heavy cream
• 1/2 cup Whole milk
• 1 tablespoon Soy sauce
• 1 tablespoon Sugar
• 1 tablespoon Minced garlic
• 3 strips Bacon slices, cut into pieces
• 2 sheets Fish cakes, sliced(optional)
• 1/2 medium Onion, thinly sliced
• 2 stalks Green onions, chopped

Instructions

1. 1

   Soak the rice cakes in cold water for about 20 minutes to soften them, then drain.

2. 2

   In a large pan or wok, fry the bacon pieces over medium heat until they start to crisp and release their fat.

3. 3

   Add the sliced onions and minced garlic to the pan, sautéing until the onions become translucent.

4. 4

   Stir in the gochujang, gochugaru, soy sauce, and sugar, mixing well with the bacon and aromatics.

5. 5

   Pour in the milk and heavy cream, bringing the mixture to a gentle simmer while stirring constantly to create a smooth pink sauce.

6. 6

   Add the soaked rice cakes and sliced fish cakes to the simmering sauce.

7. 7

   Cook for 5-8 minutes over medium-low heat, stirring frequently to prevent the rice cakes from sticking, until the sauce thickens and the cakes are chewy.

8. 8

   Garnish with chopped green onions and serve immediately while the sauce is silky and hot.