Rose Tteokbokki

Ingredients

• 1 tablespoon vegetable or grapeseed oil
• 1/2 medium onion, chopped
• 2 garlic cloves, minced
• 12 ounces Korean rice cakes (garaetteok)
• 1 sheet (about 1 1/2 ounce) Korean fish cake, cut into bite size pieces
• 1/2 cup shredded mozzarella cheese
• 1/4 cup shredded parmesan cheese
• 2 green onions, finely chopped
• 1 1/2 tbsp Gochujang (Korean red pepper paste)
• 1 1/2 tsp Gochugaru (Korean red pepper flakes)
• 1 tbsp soy sauce
• 1 1/2 cup half and half

Instructions

1. 1

   Combine the gochujang, gochugaru, and soy sauce, in a bowl. Add a little half and half and whisk until the mixture is smooth. Continue adding the half and half and whisking until all the ingredients are well combined. Set aside.

2. 2

   In a large deep skillet over medium high heat, add the oil, onion, and garlic and saute for 2 minutes.

3. 3

   Turn the heat down to medium low, add the rose sauce and stir.

4. 4

   Add the rice cakes and fish cakes and bring the sauce to a boil. Turn the heat down to a gentle simmer and cook for about 5 to 7 minutes, or until the rice cakes are chewy but still a tiny little bit firm.

5. 5

   Turn the heat off and stir in the mozzarella cheese and parmesan cheese.

6. 6

   If the texture is too thick, add 1/4 cup water and stir.

7. 7

   Transfer the rose tteokbokki to a serving bowl and top with green onions.