Rose Tteokbokki

Rose Tteokbokki is a creamy Korean twist on the classic spicy rice cake dish, with a rich rosé-style sauce made from gochujang and cream, and extra melting cheese at the centre from mozzarella. Creamy, spicy, and lovely, a perfect balance of heat and richness in every bite. Try this modern twist on Korea’s favorite street food at home!

This Rose tteokbokki recipe is a milder and creamier variation of classic Korean tteokbokki that is just as delicious as the original version! It features chewy rice cakes, delicious add-ins like sausage, a bold gochujang sauce, and extra creamy cheese that turns simple ingredients into an irresistibly delicious dish!

Is Rose tteokbokki inspired by Rose Blackpink?

I’ll be honest, I used to think rose tteokbokki was named after Rosé from BLACKPINK (don’t judge me 😅). It’s pink, it’s trendy, and it just sounds like something she’d eat backstage on tour. But turns out, the “rose” actually comes from rosé sauce, the creamy, pink pasta sauce made with tomato and cream. Mystery solved!

In Korean cooking, rose tteokbokki is a fusion version of the classic. You still get the chewy rice cakes and that iconic gochujang flavor, but it’s mellowed out with cream or milk.I made the original tteokboki recipe here

Homemade Tteokbokki – Korean Spicy Rice Cake from Scratch

It’s thicker, richer, and perfect for people who want something spicy but not too spicy. I first tried it at a restaurant in LA, and after a few variations, I created my favorite version, complete with fish cake (odeng), noodles, cheese, and mini sausages. Now it’s one of my go-to dishes when I want something cozy, cheesy, and low-effort.

What is it then?

Rose tteokbokki is a lighter, less spicy version of the traditional tteokbokki with a deliciously creamy finish. So think of it as a Korean version of spicy carbonara since it is made with a rich creamy sauce. This rose tteokbokki recipe is perfect for a quick afternoon snack or can be served as a full meal. Spicy, chewy, creamy, and utterly comforting — Rose Tteokbokki has become one of Korea’s most loved modern twists on the classic tteokbokki (떡볶이). While traditional tteokbokki is known for its fiery red sauce made from gochujang, rose tteokbokki adds a splash of creaminess, giving the dish a milder, velvety texture without losing its spicy kick.

The word “rose” doesn’t refer to the flower, but to the blush-pink hue of the sauce, made by combining gochujang with cream. It’s perfect for those who love bold Korean flavors but want something richer, softer, and cozier. This version includes potato noodles, cocktail sausages, and a generous sprinkle of mozzarella cheese, making it a full, satisfying meal in one pot.

Whether you’re a longtime fan of Korean cuisine or a curious beginner, rose tteokbokki is a must-try recipe, and it’s surprisingly simple to make at home.

Ingredients of Rose Tteokbokki

Condiment

• Rice Cake: You can buy fresh rice cakes or those in vacuum-sealed packages in the refrigerated section of a Korean market or Asian stores. However, avoid the frozen type as they tend to crack easily.
• Fish Cake:  Thin, flat fish cakes are a common addition, but it is optional. Easily found in any Asian markets.
• Potato Noodle: Transparent, glassy noodles made from sweet potato starch. They add a soft, slippery texture that balances the chewiness of the rice cakes. It adds more texture and flavor.
• Mini Cocktail Sausages: These plump, juicy sausages bring a savory, meaty flavor that complements the sweet and spicy sauce. Don’t forget that scoring them helps absorb more flavor.
• Green Onion: I’m using finely chopped green onions for both texture and a sharp fragrance. for extra flavor and are recommended whenever you make any type of tteokbokki dish!
• Water
• Mozzarella grated: Some people like to add cheese, such as cheddar or Parmesan, to their rose tteokbokki. I like to put it on as a topping after everything is done. And it’s still hot, so it will melt it out. As the Mozzarella cheese melts, it makes the whole creamy, gooey aspect of the ro tteokbokki skyrocket.

Sauce

• Garlic: The main aromatic for the rose tteokbokki sauce. It adds so much flavor. A must-have!
• Onion: as an aromatic.
• Gochujang: aka Korean red pepper paste. This is a thick red chili paste that comes in a red plastic tub. It is a spicy Korean condiment. It comes in the form of a thick paste and can be found in most Asian stores.
• Gochugaru: or Korean red pepper flakes. It adds more spice, color, and pepper flavor to the dish. The amount of gochugaru in this recipe depends on taste preference and the intensity of your gochugaru. So be sure to adjust accordingly.
• Sugar: You can use granulated sugar, maple syrup, or coconut sugar. This is optional for balancing taste; if you want to omit, just skip the sugar.
• Soy Sauce: Soy sauce adds flavor to the sauce, for saltiness and umami. You’ll only need a small amount, but definitely use it for some extra umami! Or substitute with low-sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos, or a gluten-free soy sauce of your choice. 
• Cream: Use either heavy cream or whipping cream to bring the creamy texture that this dish is famous for. Milk provides a liquid element while balancing the sauce without being too rich

How to Make Rose Tteokbokki

Start by scoring the cocktail sausages in a cross pattern — this helps them open up and absorb more sauce.
Cut the onion into big chunks and slice the green onion into 3 cm pieces. If your potato noodles are dry, soak them in warm water for 10–15 minutes.

Heat a tablespoon of oil in a large pan over medium heat. Add the minced garlic and onion chunks, sautéing for about 2 minutes until fragrant.

Pour in 2 cups of water, then add the rice cakes, potato noodles, gochujang, gochugaru, sugar, and soy sauce.
Stir well and bring to a simmer. Let it cook for 8–10 minutes, or until the rice cakes and noodles are soft and the sauce starts to thicken.

Toss in the scored cocktail sausages and cook for 2–3 more minutes. Then pour in the cream and add the sliced green onion. Stir everything together and cook for an additional 2 minutes so the flavors can combine.

Turn off the heat and sprinkle mozzarella cheese generously on top. Cover the pan with a lid and let the cheese melt for 1–2 minutes until it’s stretchy and gooey.

Serve your Rose tteokbokki hot, straight from the pan. Scoop it into bowls and enjoy the perfect balance of spicy, creamy, chewy, and melty in every bite.

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