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Rose Tteokbokki
What You Will Need
Ingredients
- 2 cups Korean rice cakes
- 2 strips bacon, sliced into bite-size pieces
- 1 stalk green onion, finely chopped
- ¾ tsp. Lee Kum Kee Minced Garlic
- 2 cups whole milk
- 1 cup fish cake (sheet form), cut into bite-size triangles
- 1 cup mozzarella cheese, shredded
- 1 stalk green onion, finely chopped (for garnish)
Seasoning
- 1 Tbsp. Lee Kum Kee Sriracha Chili Sauce
- ½ tsp. Gochugaru (Korean red pepper flakes)
- ½ Tbsp. Lee Kum Kee Pure Sesame Oil
- 1 Tbsp. Lee Kum Kee Premium Soy Sauce
Made with
Lee Kum Kee products
How to make it
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In a large bowl, soak the rice cakes in warm water for at least 5 minutes to soften them. Strain and set aside.
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Heat a non-stick pan over medium heat without oil. Add the bacon slices and cook until halfway done. Add the chopped green onions and Lee Kum Kee Minced Garlic, cooking for about 20 seconds until fragrant.
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Pour in the milk and stir in the Lee Kum Kee Sriracha Chili Sauce, Gochugaru, Lee Kum Kee Pure Sesame Oil, and Lee Kum Kee Premium Soy Sauce. Mix until the sauce turns a nice rosy color.
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Stir in the soaked rice cakes and fish cake pieces. Allow the mixture to simmer over low-medium heat, stirring occasionally, until the sauce becomes thick and creamy and the rice cakes are soft.
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Once the sauce has thickened, top the dish with shredded mozzarella and Swiss cheese. Let the cheese melt into the sauce. Garnish with additional chopped green onions and serve immediately. Enjoy!