Trending Korean Recipe: Rose Tteokbokki

How to Make It:

Ingredients (serves 2–3):

Korean rice cakes (tteok), about 300g

2 tbsp gochujang

1 tsp gochugaru (Korean chili flakes) or chili powder (optional)

1 tbsp soy sauce

1 tsp sugar

1 clove garlic, minced

½ cup heavy cream (or cream cheese for extra creaminess)

1 tbsp butter (optional)

Water or broth, as needed

Garnishes: sesame seeds, sliced green onions, grated cheese (mozzarella works well)

Instructions:

1. Soak the rice cakes in warm water if needed to soften (especially if they’re refrigerated).

2. In a pan, combine butter (if using), garlic, gochujang, gochugaru, soy sauce, sugar, and a splash of water or broth. Stir and heat gently until bubbly.

3. Add the rice cakes, along with a bit more liquid so they can absorb the sauce. Let them simmer for 5–7 minutes until tender.

4. Stir in the cream. The sauce should take on a rosy hue and thicken slightly.

5. Sprinkle with cheese and let it melt, if you like.

6. Finish with sesame seeds and spring onions before serving hot with rice or as a standalone.