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crispy chicken in creamy tteokbokki in a white ceramic dish

Creamy Tteokbokki With Chicken

Print Recipe
This creamy tteokbokki (also known as rosé tteokbokki) is a rich comfort food with the just the right amount of spice.
Course Main Course
Cuisine Korean Fusion
Cook Time 20 minutes
Total Time 20 minutes
Servings 4

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

  • Prepare you chicken by either breading and frying your own or baking store-bought popcorn chicken. Make sure it gets crispy!
  • 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.