Korean Rose Tteokbokki with Fish Cakes

Rose tteokbokki takes its blush-pink hue from creamy milk swirled into spicy gochujang, a modern twist on Korea’s classic street-food rice cakes. Fish cakes and stretchy mozzarella turn the one-pan simmer into a cozy, mildly fiery dinner.

Serves 4 · 12 min prep · 18 min cook

Estimate for one serving

• 520 cal
• 22g protein
• 78g carbs
• 16g fat

Every recipe here is free to read.

Ingredients

• 1 lb cylinder rice cakes (tteok)
• 6 oz fish cakes, sliced
• 3 tbsp gochujang
• 1 tbsp gochugaru
• 1 tbsp sugar
• 1 tbsp soy sauce
• 1 tbsp minced garlic
• 2 cups water or anchovy stock
• 3/4 cup whole milk or half-and-half
• 1 cup mozzarella cheese, shredded
• 3 green onions, sliced
• 1 tsp sesame seeds
• 1 tsp sesame oil

Instructions

1. 1If the rice cakes are refrigerated or frozen, soak them in warm water for 10 minutes until pliable, then drain. Slice the fish cakes into bite-size strips.
2. 2In a wide deep skillet or shallow pot whisk together the gochujang, gochugaru, sugar, soy sauce, minced garlic, and water or stock until smooth.
3. 3Bring the sauce to a boil over medium-high heat, then add the drained rice cakes. Stir frequently for 5 to 7 minutes as the sauce thickens and the cakes soften.
4. 4Add the fish cake strips and continue simmering another 3 minutes so they absorb the spicy-sweet sauce.
5. 5Reduce heat to medium-low. Pour in the milk and stir gently until the sauce turns a creamy rose-pink color and coats the cakes.
6. 6Scatter the shredded mozzarella evenly over the top. Cover the pan for 1 to 2 minutes until the cheese melts into stretchy pockets.
7. 7Uncover, drizzle with sesame oil, and fold once so some cheese ribbons through the sauce without fully disappearing.
8. 8Garnish with sliced green onions and a sprinkle of sesame seeds. Serve bubbling hot straight from the pan with extra napkins—this is peak shareable comfort.
9. 9If the sauce tightens too much while sitting, loosen with a splash of warm water or milk and reheat gently.