Rose Tteokbokki With Creamy Gochujang Sauce 1769468783958 Yepc

Ingredients

• 500 grams Korean cylinder rice cakes (garae-tteok)
• 2 tablespoons Gochujang (Korean chili paste)
• 1 cup Heavy cream
• 0.5 cup Whole milk
• 1 tablespoon Gochugaru (Korean chili flakes)
• 1 tablespoon Soy sauce
• 1 tablespoon Sugar
• 1 tablespoon Minced garlic
• 3 pieces Bacon strips, chopped(optional)
• 0.5 cup Small onion, sliced
• 2 stalks Green onions, chopped

Instructions

1. 1

   Soak the rice cakes in cold water for 10-15 minutes to soften them, then drain.

2. 2

   In a large skillet or wok, sauté the chopped bacon over medium heat until slightly crispy.

3. 3

   Add the sliced onions and minced garlic to the bacon fat and cook until the onions are translucent.

4. 4

   Pour in the milk and heavy cream, then whisk in the gochujang, gochugaru, soy sauce, and sugar until the sauce is smooth.

5. 5

   Bring the sauce to a gentle simmer, being careful not to let the cream boil over.

6. 6

   Add the drained rice cakes to the skillet and cook for 8-10 minutes, stirring frequently to prevent sticking.

7. 7

   Continue cooking until the sauce has thickened to a glossy, rose-colored consistency and the rice cakes are tender.

8. 8

   Garnish with chopped green onions and serve immediately while hot.