International dishesNoodle SoupsKoreaabout 35 minutes
Rose tteokbokki gives a pan of pink orange sauce, mildly spicy and rich, far easier to eat than the fiercely hot version. The difficulty is the consistency, because a sauce reduced too far leaves the rice cakes stuck together.
Soak the rice cakes in cold water for about 15 minutes before cooking so they soften evenly. Score the sausages a few times so they do not split open. The cheddar goes in last and the pan comes off the heat as soon as it melts.
This batch weighs about 1.8kg, at roughly 337 calories per 100g.
Method
Chop 4 slices of cold cuts. Score the 12 small sausages a few times so they do not split while cooking.
Soak 250g of rice cakes in cold water for about 15 minutes. Boil a small handful of flat Korean glass noodles until tender.
Set a pan on the stove with about 1 tablespoon of olive oil, fry a few slices of garlic until fragrant, then add the cold cuts and sausages and stir until they firm up slightly.
Pour in 300ml of unsweetened oat milk, 100ml of cream, 2 tablespoons of fine chili powder, 1 tablespoon of Korean curry powder and 1/2 tablespoon of beef seasoning powder or salt, and adjust the seasoning to taste.
Add the rice cakes and simmer until the sauce is nearly thick, then stir in the cooked glass noodles.
Add 3 slices of cheddar cheese, stir until they melt into the sauce, then take the pan off the heat and serve hot.
Tips
Rose sauce is a blend of a tomato base and cream, which is where the pink orange color comes from.
Without cream, add more oat milk and an extra slice of cheese for richness, though the sauce will be thinner.
Dried rice cakes need boiling until soft before they go in.
Korean curry powder can be swapped for ordinary curry powder from a Vietnamese market, with a slightly different aroma.
Keep stirring as the sauce thickens, because rice cakes left alone stick to the base of the pan.
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