집에서 만들어 먹자 엽떡 로제 떡볶이 레시피, Yupdduk Rose Tteokbokki

Ingredients

• 1 tablespoon Thick Red Pepper Powder (coarse gochugaru)
• 1 tablespoon Thin Red Pepper Powder (fine gochugaru)
• 1 tablespoon Granulated Sugar
• 1 teaspoon Miwon Seasoning (Korean soup stock powder (optional))
• 1 teaspoon Vietnamese Red Pepper Powder
• 1 teaspoon Black Pepper (ground)
• 1 teaspoon Salt
• 350 ml Water
• 1 cube Chicken Stock (or 1 cup liquid chicken stock)
• 1 tablespoon Starch Syrup (corn syrup or rice syrup)
• 300 g Korean Rice Cakes (Tteok) (cylindrical, frozen; thaw before use)
• 100 ml Cooking Cream (heavy cream or whipping cream; not milk)
• 100 g Cabbage (cut into 2‑3 cm pieces)
• 2 stalks Green Onion (cut into 2‑3 cm pieces)
• 100 g Wide Fish Cake (sliced into bite‑size pieces)
• 2 pieces Vienna Sausage (sliced diagonally)
• 2 slices Bacon (cut into small strips)
• 50 g Chinese Glass Noodles (Dangmyeon) (soaked in warm water 10 min then drained)
• 2 tablespoons Parmesan Cheese Powder
• 50 g Shredded Mozzarella (Pizza Cheese) (for topping, melt in microwave)

Instructions

1. Prepare Vegetables and Proteins

   Cut cabbage and green onion into 2‑3 cm pieces. Slice the wide fish cake, Vienna sausage, and bacon into bite‑size pieces.

   Time: PT10M

2. Measure Seasonings

   Measure thick red pepper powder, thin red pepper powder, sugar, Miwon seasoning, Vietnamese chili powder, black pepper, and salt into a small bowl.

   Time: PT5M

3. Create Base Broth

   Add 350 ml water to the skillet, bring to a gentle boil, then stir in the mixed seasonings and the chicken stock cube until dissolved.

   Time: PT5M

   Temperature: Boiling

4. Cook Vegetables and Fish Cake

   Add the cabbage, green onion, and sliced fish cake to the broth. Simmer for about 3 minutes until the cabbage softens slightly.

   Time: PT3M

   Temperature: Simmer

5. Add Sweetener

   Stir in 1 tablespoon starch syrup to give the sauce a subtle gloss and balance the heat.

   Time: PT1M

6. Incorporate Rice Cakes and Cream

   Add the thawed rice cakes and cooking cream. Cook, stirring gently, for 5 minutes until the rice cakes become soft and the sauce thickens.

   Time: PT5M

   Temperature: Medium‑high

7. Add Glass Noodles

   Stir in the soaked glass noodles and cook for another 2 minutes until they are translucent and fully heated.

   Time: PT2M

   Temperature: Medium

8. Finish with Parmesan

   Sprinkle 2 tablespoons Parmesan cheese powder into the pan, stir for 1 minute until melted and the sauce becomes glossy.

   Time: PT1M

   Temperature: Medium

9. Add Toppings

   Add the sliced bacon and Vienna sausage. Cook for 2 minutes, allowing the bacon to render a little fat and the sausage to warm through.

   Time: PT2M

   Temperature: Medium

10. Plate and Melt Cheese

    Transfer the tteokbokki to a serving plate, sprinkle shredded mozzarella on top, and melt in the microwave for 30 seconds (or under a broiler for 1 minute). Serve hot.

    Time: PT1M

Nutrition Facts

Calories

620

Protein

12 g

Carbohydrates

80 g

Fat

25 g

Fiber

2 g

Ingredient Substitutions

• Instead of Thick Red Pepper Powder: Paprika (for color)
• Instead of Thin Red Pepper Powder: Korean chili flakes
• Instead of Granulated Sugar: Honey (use less)
• Instead of Miwon Seasoning: Chicken bouillon powder
• Instead of Vietnamese Red Pepper Powder: Cayenne pepper
• Instead of Black Pepper: White pepper
• Instead of Salt: Sea salt
• Instead of Chicken Stock: Vegetable stock
• Instead of Starch Syrup: Honey, Maple syrup (less)
• Instead of Korean Rice Cakes (Tteok): Glutinous rice balls
• Instead of Cooking Cream: Half‑and‑half (less rich)
• Instead of Cabbage: Napa cabbage
• Instead of Green Onion: Leek
• Instead of Wide Fish Cake: Korean fish cake sticks
• Instead of Vienna Sausage: Hot dog
• Instead of Bacon: Pancetta
• Instead of Chinese Glass Noodles (Dangmyeon): Sweet potato starch noodles
• Instead of Parmesan Cheese Powder: Grated Parmesan
• Instead of Shredded Mozzarella (Pizza Cheese): Cheddar blend

Equipment Needed

• Large Skillet or Wok
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Measuring Cup
• Ladle or Wooden Spoon
• Microwave (optional)
• Serving Plate

Critical Steps — Do Not Skip

• Mix all dry seasonings before adding to the broth to ensure even flavor.
• Cook the rice cakes until they are fully softened; undercooked rice cakes remain hard.
• Add Parmesan at the end so it melts smoothly without clumping.

Chef Tips from the Video

• For extra depth, add a splash of tomato paste with the cream.
• If you like more heat, increase the Vietnamese chili powder or add a dash of gochujang.
• Use high‑quality Parmesan cheese powder for a richer umami flavor.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on the stove with a splash of water.

Freezer: Not recommended; the texture of rice cakes and noodles changes after freezing.

Room temperature: Do not leave at room temperature for more than 1 hour due to dairy content.

Make-Ahead Tips

• Pre‑soak the glass noodles while you prep the vegetables.
• Cook the rice cakes in advance, drain, and keep them covered; add to the sauce later.
• Seasoning mix can be prepared a day ahead and stored in a sealed jar.

Frequently Asked Questions