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  • Writer's pictureMai Le

Rosé Tteokbokki

I love sharing different types of Asian dishes for my kiddos to try out. Of course, they've tasted most of the Vietnamese dishes I've had growing up. So I've been adding other dishes lately and this one my friends was a major hit.

I've cooked rice cakes in the past but I found this delicous one from one of my favourite youtube cooks Seonkyounglongest. She shared this recipe not too long ago and I finally had some time to try it out and OMG so good.

Here's the recipe below I used with my own twist


- 3 tbsp vegetable oil

- 1 onion (sliced)

- 5 cloves of garlic (sliced)

- a pinch of salt/pepper

- 5 tbsp gochujang, Korean red pepper paste (I used way less because I made for my kids)

- 2 tbsp soy sauce

- 2 cups milk (or any milk of your choice)

- 2 tsp oyster sauce

- 2 tsp sugar

- 14 oz rice cake (rinsed under cold water or soak in cold water for 20 minutes if it’s frozen rice cake)

- half a bag of fish cakes (slice)

- 3 green onions, cut into 1” long


1. Heat a large skillet over medium, and add the cooking oil. Let skillet warm up, add sliced onion and garlic, and season with a pinch of salt and pepper. Sauté for 2 to 3 minutes or until onion is transparent.

2. Add gochujang, soy sauce, oyster sauce, and sauté everything together for a minute.

3. Pour in milk and deglaze the skillet with a wooden spoon. Bring back sauce to a simmer.

4. Add thawed rice cakes to the skillet. Let the sauce coat the rice cakes and turn down the heat to low medium so that the rice cakes don't stick to the bottom of the pan.

5. Slice fish cakes into little strips and add to the skillet. Mix well and cook everything together for another 10 minutes.

6. Add in green onions and remove from heat. Serve and enjoy!

This is truly one of the easiest meals I've ever made but is so yummy with complex flavours. I highly recommend trying this recipe out. Especially for a busy weeknight, this dish comes together in under 15 minutes.

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