Ingredients:

  • 350g cylindrical Korean rice cakes (tteok)
  • 100g mini smokey sausages or thick-cut bacon, cut into 1-inch pieces
  • 0.5 medium yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon unsalted butter
  • 1.5 tablespoons gochujang (Korean chili paste)
  • 0.5 tablespoon gochugaru (Korean chili flakes)
  • 200ml heavy cream
  • 150ml whole milk
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar
  • 1 stalk scallion, finely chopped
  • 1 teaspoon toasted sesame seeds

Instructions:

  1. Prep the rice cakes. Soak 350g cylindrical rice cakes in cold water for 10 minutes. Note: This hydrates the outer starch layer for a more even cook.
  2. Sizzle the aromatics. Melt 1 tablespoon unsalted butter in a large pan over medium heat.
  3. Brown the proteins. Add 100g mini sausages or bacon and sliced onion to the butter. Cook 3-4 minutes until the onions are translucent and sausages are slightly browned.
  4. Bloom the spices. Stir in 2 cloves minced garlic, 1.5 tablespoons gochujang, and 0.5 tablespoon gochugaru. Note: Toasting the paste for 60 seconds deepens the color.
  5. Build the base. Pour in 150ml whole milk and 1 tablespoon soy sauce, stirring until the paste is fully dissolved.
  6. Simmer the cakes. Add the drained rice cakes to the pan. Cook 5-7 minutes until the cakes feel soft when pressed with a spatula.
  7. Add the richness. Pour in 200ml heavy cream and 1 tablespoon sugar.
  8. Reduce the sauce. Lower heat and simmer until the sauce thickens and coats the cakes heavily.
  9. Season to taste. Taste a small bit of sauce; add an extra pinch of sugar if you want it more Rose style.
  10. Final Garnish. Top with chopped scallions and 1 teaspoon toasted sesame seeds. Serve immediately while the sauce is bubbling.