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A comforting Rose Tteokbokki recipe made with Lee Kum Kee Sriracha.

Rose Tteokbokki Recipe

  • Difficulty Level: 2
  • Serves Serves: 2
  • Preparation

    10mins

  • Cooking

    15mins

Recipe Video Fusion Rice or Noodle Pork Dinner Lunch Less Than 30 mins

A trendy, creamy, and spicy blend of Korean flavors, this Rose Tteokbokki recipe is a popular and comforting street food that's easy to make at home. 


The heat of Korean red pepper powder and Lee Kum Kee Sriracha is balanced out by the mozzarella and cream in the sauce, making this a special and heart-warming meal ideal for Valentine's Day or just a quick cozy dinner. At the core of the recipe is tteok, Korean rice cakes that give the meal a chewy texture and act as the perfect canvas for all of the bold flavors inside.

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

Bottle of Lee Kum Kee Sriracha Chili Sauce, a bold and spicy sauce ideal for adding heat to your favorite dishes

Sriracha Sauces, Chili Sauces

Sriracha Chili Sauce (Gluten Free & Non-GMO)
Premium Soy Sauce

Soy Sauces

Premium Soy Sauce (No Preservatives Added)
Pure Sesame Oil 15 fl oz (445 ml)

Sesame Oils

Pure Sesame Oil
Garlic

Other Specialty Sauces

Minced Garlic

How to make it

  1. In a large bowl, soak the rice cakes in warm water for at least 5 minutes to soften them. Strain and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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!

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