Creamy Rose Tteokbokki

Step 1

Place 2 cups of frozen Tteokbokki rice cakes into a bowl of water. Let it thaw as you prep next steps.

Step 2

Cut 5-6 florets off a head of broccoli. Then cut those florets in half.

Step 3

Chop 1/3 of a whole onion into thin slices. Next, cut 3 cloves of garlic into thin slices.

Step 4

Next, section-off a piece of sausage or 2 strips of bacon. Cut them into thin circles or strips.

Step 5

Cut a piece of fish cake into small bite-sized rectangles (optional ingredient)

Step 6

Bring a pot of water up to boil - then blanche the florets for 30 seconds. (Note: Don't throw out the water. We'll use it for the eggs next)

Step 7

Carefully place in two eggs into the boiling pot. Set a timer for 7 minutes. Afterwards, drain and cool the eggs in running water or in an ice bath. Peel and set aside.

Step 8

Before we start, drain the soaking Tteokbokki Rice Cakes. Shake off any excess water. Set aside.

Step 9

Place some cooking oil into the frying pan. Put on medium heat.

Step 10

Once oil is hot, place-in Garlic, Onion and Sausage (or bacon) pieces.

Step 11

Stir-fry until the onions start to turn translucent.

Step 12

Then place-in Heavy Cream (3/4 cup) and Milk (3/4 cup).

Step 13

Then place-in Gochujang Paste (1.5 Tablespoons) and Gochugaru Flakes (1/2 Tablespoon).

Step 14

Add in the Tteokbokki rice cakes. Let the pan boil away for a few minutes - until the Tteokbokki starts to turn soft.

Step 15

Then add in the Blanched Broccoli, 2 Boiled Eggs and Fish Cake Pieces.

Step 16

Season it with 2 big pinches of Salt and a few cracks of Black Pepper.

Step 17

Then add in some shredded cheese (or a slice of sandwich cheese).

Step 18

Let it simmer away until it starts to turns creamy.

Step 19

Once it does, turn off heat. Plate and garnish with a few shavings of Parmesan Cheese.

Step 20

Bon Appetit!