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This creamy tteokbokki (also known as rosé tteokbokki) is a rich comfort food with the just the right amount of spice. The gochujang gives it a deep, savory kick while the cream cools it down to something just downright delicious. Throw in your rice cakes and crispy popcorn chicken, and you’ve got yourself something that’s fun and different without too much hard work. If you’re craving something unique, but still easy to put together, this creamy tteokbokki is worth adding to the mix!
My husband got the idea to make this after watching an episode of Mythical Kitchen on YouTube. We couldn’t find a recipe anywhere, but I had made traditional tteokbokki before. So, we started experimenting—and eventually landed on the recipe below.
We try not to make this a regular meal since it’s not exactly the healthiest by our usual standards, but it’s perfect for the occasional stay-at-home date night. It’s some dang delicious comfort food when you’re in the mood for a treat, that’s for sure!
Why You’ll Want This Recipe
- It’s Comfort Food – Chewy rice cakes in a creamy sauce screams comfort.
- Great for Weeknights and Date nights – Simple enough to whip up at home, but also adventurous enough to make for a fun date night meal!
- It’s Impressive and Unique – I don’t know anyone else making this at home, but they should be!
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What is Creamy Tteokbokki?
Also known as Rosé Tteokbokki, creamy tteokbokki is a Korean fusion dish made with chewy rice cakes (tteok) cooked in a spicy, bold red pepper sauce (gochujang) that is then cooled down with heavy cream. It’s a fun twist on the classic tteokbokki, with all the flavor but a smoother, milder finish. Some people throw in mozzarella cheese or other modifications, but our favorite is crispy popcorn chicken to diversify the textures in the dish.
Creamy Tteokbokki Ingredients
Uncooked Rice Cakes – If you’ve never had these, think of them as Korean dumplings made from rice flour. They are a chewy, comforting delight.
Honey
Soy Sauce – or coconut aminos
Garlic Powder
Chicken Broth – Substitute with veggie broth if making this vegetarian.
Milk
Heavy Cream – A key ingredient! This will help your sauce thicken to the correct consistency.
Gochujang – Gochujang is a fermented red pepper paste that can often be found is the Asian aisle of your local grocery store, but we like to buy it from Korean food markets. The flavor is stronger (less sweet, more spicy) and it’s a lot cheaper!
Popcorn Chicken – Or crispy chicken nuggets! Learn how to make your own chicken nuggets from scratch or buy oven-ready, frozen popcorn chicken from the store.
Sesame Seeds – Optional
Gochugaru – Optional – We sprinkle this Korean red pepper powder on top at the end for an extra kick.
Green Onion – Optional – sliced
How to Make Creamy Tteokbokki
Step 1: Prepare you chicken by either breading and frying your own homemade chicken nuggets, or baking store-bought popcorn chicken. You may want to cook them extra long to get them crispy. The sauce from the dish will soften them a bit, and no one likes overly soggy nuggets.
Step 2: Combine all of the sauce ingredients into a large saucepan and place over high heat.
Step 3: Once the sauce is boiling, turn the heat down to medium-high for it to remain at a simmer. Add the rice cakes to the sauce. It will seem really soupy, best rest assured that it will thicken up quite a bit.
Step 4: Stir the rice cakes and sauce at a simmer continuously for 15 minutes as the sauce thickens and the rice cakes soften.
Step 5: Remove from heat and mix in the crispy chicken. Top your creamy tteokbokki with gochugaru, sliced green onion, sesame seeds, or even mozzarella cheese! Serve hot and enjoy!
Tips
- Make sure you are stirring the whole time the dish simmers. Really scrape the bottom of the pan to keep the rice cakes from sticking.
- If the sauce is not as thick as you would like it, simmer it an extra 3-5 minutes. Make sure it is truly simmering. It will not thicken if the heat isn’t high enough.
- Mix in the chicken at the last moment just before serving to eat. This will keep it crispy.
Storage
- Creamy tteokbokki with chicken can be refrigerated in an airtight container for up to 5 days.
- I do not recommend freezing this dish. The rice cakes become a very unpleasant texture.
More International Recipes
Creamy Tteokbokki With Chicken
Ingredients
- Popcorn Chicken or crispy chicken nuggets
- 12 oz Korean Rice Cakes Tteok
For the Sauce
- ½ Cup Milk
- ½ Cup Heavy Cream
- ¼ Cup Chicken Broth or veggie broth
- 3 Tbsp Gochujang Korean red pepper paste
- 1 Tbsp Honey
- 2 tsp Soy Sauce or coconut aminos
- ¼ tsp Garlic Powder
Optional Toppings
- Sesame Seeds
- Gochugaru
- Green Onion sliced
Instructions
- Combine all of the sauce ingredients into a large saucepan and place over high heat.
- Once the sauce is boiling, turn the heat down to medium-high and keep it at a simmer. Add the rice cakes to the sauce.
- Stir the rice cakes and sauce at a simmer continuously for 15 minutes.
- Remove from heat and mix in the crispy chicken just before serving.
- Top your creamy tteokbokki with gochugaru, sliced green onion, sesame seeds, or even mozzarella cheese! Serve hot and enjoy!
Notes
- If the sauce is not as thick as you would like it, simmer it an extra 5 minutes. Make sure it is truly simmering. It will not thicken if the heat isn’t high enough.
- Mix in the chicken at the last moment just before serving to eat. This will keep it crispy.
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