Making Baetteok Rosé Tteokbokki

Ingredients−2servings+

• heavy cream200g
• milk300g
• fine gochugaru3 tablespoons
• olive oil1 tablespoon
• seasoned salt0.5 teaspoon
• beef Korean stock powder0.5 tablespoon
• corn syrup2 tablespoons
• curry powder0.5 tablespoon
• glass noodlesas needed
• wheat tteokbokki rice cakes150g
• baconas needed
• Vienna sausagesas needed
• bunmojaas needed

Directions▶ Start cooking

1. Score the Vienna sausages.
2. Cut the bacon into bite-sized pieces.
3. Prepare boiling water.
4. Add the glass noodles to the boiling water and blanch for 2-3 minutes.⏱ 3m
5. Lightly blanch the bunmoja and wheat tteokbokki rice cakes in boiling water.
6. Drizzle olive oil in a pan.
7. Add the Vienna sausages and bacon and stir-fry.
8. Pour the heavy cream and milk into the pan.
9. Add the fine gochugaru, seasoned salt, beef Korean stock powder, and corn syrup, and mix well.
10. Once the sauce starts to boil, add the blanched wheat tteokbokki rice cakes, bunmoja, and glass noodles.
11. Simmer until the sauce thickens.
12. Add the curry powder and mix well.
13. Serve the finished Rosé Tteokbokki on a plate.

Tips

• If you haven't pre-soaked the glass noodles, it's good to blanch them in boiling water for 2-3 minutes.
• It is recommended to add the curry powder from the beginning.

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