❤️ Creamy, spicy, and ready in 5 minutes!
A fusion of Korean street-style heat with rich Western creaminess – this snowflake rosé tteokbokki melts in your mouth and warms your soul. 🧀🔥
🍽️ Intro
When fridge-staple sausages meet cheesy rice cakes and two different tteokbokki powders…
Magic happens. ✨
Today’s quick recipe combines Korean spicy tteokbokki base with a rosé twist, layered with sweet onions, green onions, and a touch of black pepper.
It’s bold, creamy, and seriously comforting – like a snowflake melting on your tongue.
📜 Ingredients (Serves 4–5 people)
✅ Grilled Vienna Sausages – 280g × 2 packs
✅ Cheese Rice Cakes (cheese-filled tteok) – 1kg
✅ Spicy Tteokbokki Powder – 270ml
✅ Rosé Tteokbokki Powder – 180ml
✅ 1 whole onion, thinly sliced
✅ 2 handfuls of scallions, cut
✅ 1000ml water
✅ Black pepper – to taste
👩🍳 Instructions
1️⃣ Boil 1000ml water in a large pot.
2️⃣ Once it’s boiling, add both spicy and rosé tteokbokki powders. Stir well until completely dissolved.
3️⃣ Add cheese-filled tteok and sausages.
4️⃣ Bring it to a strong boil for 3 minutes until the tteok softens and the sausages plump.
5️⃣ Add a dash of black pepper – just a touch of magic. ✨
6️⃣ Add the onion and scallions.
7️⃣ Simmer for 2 more minutes, then turn off the heat.
8️⃣ Serve hot with a smile 😊
💡 Tips
🔹 A short soak in water helps thaw the rice cakes just right before cooking.
🔹 Add gochujang or red chili for extra spice.
🔹 Want it creamier? Add a bit of milk or plant-based cream at the end.
🔹 Cooking for kids? Cut the sausages smaller and reduce spicy powder.
🔹 Finish with a sprinkle of mozzarella if you love cheesy pulls!
📸 Real Kitchen Moments
🛒 Used Brands
🧀 Cheese-Filled Tteok (Mil&Cook)
🥩 The Healthy Grilled Vienna Sausages (CJ)
🌶️ Spicy Tteokbokki Powder (ChefOne)
🍅 Rosé Tteokbokki Powder (ChefOne)
🧂 Black Pepper Powder (Otoki)
🧅 Onions and scallions (Home-Grown)
🔁 Try This Next
Rosé Tteok Gratin – Place your leftover rosé tteokbokki in a baking dish, top generously with mozzarella cheese, and bake until golden and bubbling. It turns into a fusion-style gratin—crispy on the edges, creamy like a Korean lasagna inside!