Tteokbokki (Korean Rice Cakes)

Tteokbokki are Korean rice cakes - one of the most popular Korean street food options. It has a chewy, addicting texture and can absorb the spicy, sweet sauce. It can be found at most Asian supermarkets in both fresh and frozen forms:If you cannot access Tteokbokki, you can make it using rice paper sheets, view how here!

What are Rosé Tteokbokki?

Rosé Tteokbokki are Korean rice cakes with a creamy pink sauce, a popular food trend in Korea. This idea is originated from Rosé Pasta, which uses cream and tomato sauce to make a pink beautiful sauce. We are putting a Korean & vegan twist on this trend and use gochujang in place of tomato sauce and plant milk instead of cream sauce. I also added nutritional yeast for the extra cheesy flavors, yum!I love this sauce as it is creamy, cheesy and milder in spice. It's perfect for people who don't like too much spicy flavors but love the textures of Korean rice cakes.

Ingredients for Rosé Tteokbokki

To make the Rosé sauce, we are using:

Instructions

Thinly slice the onion and finely mince the garlic. Cut the green onions into 2 cm chunks.Heat a pan with oil, add the minced onion and garlic. Stir fry for 1 minute.Add the gochujang, gochugaru, soy sauce, sugar and mix to combine. Add the plant milk and continue to mix until incorporated.Then add nutritional yeast and mix.Add in the Korean rice cakes and cook for another 10 minutes.Finally, top with chopped green onions and sesame seeds.If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!

? Recipe

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