Let’s make Buldak Rose Tteokbokki—a creamy, spicy twist on classic Korean rice cakes.
This version blends fiery Buldak sauce with heavy cream and milk to create a rich, addictive flavor that’s both comforting and bold.
Start by making the sauce: mix 2 tbsp Buldak sauce, 2 tbsp gochugaru, 1 tsp Miwon (optional), 2 tbsp sugar, and 1 tsp minced garlic.
In a pan, add all ingredients (rice cake, fish cake, sausage, optional wide glass noodles) along with the sauce and 400ml of water. Simmer on low heat for 10 minutes.
Then pour in 150ml milk and 150ml heavy cream. Continue boiling until thick and glossy.
For extra chewiness, you can even make fresh noodle-shaped rice cakes from scratch! (Full method in video.)
Check out the full cooking process in the video below—follow along and treat yourself to this spicy, creamy indulgence!
Video is loading, please wait
User1.delicious
The article is not finished. Click on the next page to continue.
Next page
