Rose Tteokbokki

Ingredients

• 1 lb tteokbokki tteok
• 4 strips bacon (sliced into 1/2 inch pieces)
• 4 cloves garlic (minced)
• 1 stalk green onion (sliced)
• 3-4 sheets fish cake (sliced into bite sized pieces)
• 12 mini sausages
• 1 cup anchovy stock
• 1 cup milk
• 1/2 cup heavy cream
• 3 tablespoon gochujang
• 1 tablespoon gochugaru
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar (packed)
• 1 teaspoon toasted sesame oil
• 1 tablespoon green onion (sliced)
• 1 teaspoon toasted sesame seeds
• 3 boiled eggs (soft or hardboiled)
• Parmesan cheese

Instructions

1. 1

   Soak the tteokbokki. Soak the tteokbokki in warm tap water while you prepare the sauce.

2. 2

   Cook the bacon. In a large deep skillet, cook the bacon until crispy. Remove from pan and set aside.

3. 3

   Saute the garlic. In the same skillet, add 1 tablespoon vegetable oil, minced garlic and sliced green onions. Saute on medium heat for about 30 seconds or until lightly browned and fragrant.

4. 4

   Add the sauce ingredients. Pour in the anchovy stock, heavy cream, milk, gochujang, gochugaru, soy sauce and brown sugar. Mix to combine. Bring the sauce to a boil over medium heat for 3-4 minutes.

5. 5

   Add tteokbokki. Once the sauce is boiling, add the drained tteokbokki and cook for 4-5 minutes or until soft. Stir occasionally so they don’t stick to the bottom.

6. 6

   Add fish cake and sausages. Next, add the fish cakes, sausages. Continue to cook until the sauce thickens, about 5-10 more minutes depending on how thick you want the sauce.

7. 7

   Add bacon and sesame oil. Turn off the heat and add the bacon and sesame oil and mix to combine.

8. 8

   Serve. To serve, scoop the rose tteokbokki into a small bowl, sprinkle on toasted sesame seeds, sliced boiled eggs, green onion and parmesan cheese. Enjoy!