Rose Tteokbokki

Ingredients

• 1 Tbsp gochujang (Korean red chili paste)
• 1/2 tsp gochugaru (Korean chili pepper) (omit if you don't like spicy)
• 1 Tbsp soy sauce
• 1 tsp rice vinegar
• 1 tsp sesame oil
• 1 tsp brown sugar
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1 1/2 C Korean rice cakes
• 3.5 oz cocktail wieners (or mini sausages) (about 10 pieces/100g)
• 1/2 white onion (thinly sliced)
• 2 cloves garlic (minced)
• 1/4 C water (or dashi broth)
• 1/4 C heavy cream
• shaved or shredded cheese
• chopped parsley
• sesame seeds

Instructions

1. 1

   --- Make the gochujang sauce: ---

2. 2

   In a bowl, combine gochujang, gochugaru (if using), soy sauce, rice vinegar, sesame oil, brown sugar, garlic powder and black pepper. Give it a good mix and set aside.

3. 3

   --- Cook the rice cakes: ---

4. 4

   If using frozen/refrigerated rice cakes, soak in warm water for a few minutes and drain.

5. 5

   Heat up a large frying pan over medium heat.

6. 6

   Add 1 Tbsp vegetable oil and add in the onion and garlic. Saute for a few minutes, until the onion softens.

7. 7

   Add in the cocktail wieners and cook for a few minutes to release their flavor.

8. 8

   Next, add in the gochujang sauce and water. Stir to combine and add in the Korean rice cakes.

9. 9

   Cover with a lid and let it simmer, about 4-5 minutes.

10. 10

    Once the rice cakes are puffy, turn off the heat.

11. 11

    Pour in the heavy cream and give it one final stir to combine.

12. 12

    Garnish with green onions, grated cheese, and/or sesame seeds.

13. 13

    Serve immediately.