Strawberry Rosé Tteokbokki

Sometimes, the best ideas come to me in the dark hours long after the sun has set. I’ve always been a night owl. A couple weeks ago, I was falling asleep and seconds before I knocked out, I wondered if strawberries and gochujang were a known pairing. And after experimenting with a strawberry gochujang sauce for Korean fried chicken, I knew I had to try strawberry tteokbokki for a fiery spicy and sweet take on a Korean street food classic.

Even though I loved the creamy “rosé” take on this dish with the addition of milk, I think it would be just as good dairy-free with a double portion of spicy gochujang and berries. Either way, this is a tasty no-brainer of a lunch that comes together in just 15 minutes. Have you ever tried strawberry and gochujang? Let me know in the comments on Instagram!

Strawberry Rosé Tteokbokki (2 servings)

Ingredients

4 strawberries (frozen OK)

2 TBSP gochujang

2 TBSP soy sauce

1.5 TBSP sugar

1 tsp gochugaru

1/2 cup water

1/2 onion, chopped

2 garlic cloves, minced

2 sheets fish cake, cut into 2-inch pieces, about 1 cup

2 servings of rice cakes, about 1.5 cups

1 cup milk

2 soft-boiled eggs (optional)

Mozzarella cheese

Parmesan cheese

Step 1. If using frozen rice cakes, thaw in cold water as you prepare the rest of the dish. If garnishing with soft-boiled eggs, prep those now by dropping room temperature eggs in boiling water for 8 minutes and immediately plunge into an ice bath to chill.

Step 2. In a medium saucepan, combine berries, gochujang, soy sauce, sugar, gochugaru, and water. Cook down on medium heat until the berries start to break down and dissolve into the sauce.

Step 3. Add onion and garlic to the sauce. Cook for a couple minutes until onion begins to soften. Add fish cake, rice cakes, and milk to the pan and cook for 4-5 minutes until the sauce is bubbling and the rice cakes are tender but still chewy. Taste and adjust with more sugar, spice, or salt depending on your preference. Sprinkle with shredded, low moisture mozzarella and allow to melt, about 30 seconds. Remove pan from heat.

Step 4. Grate some parmesan cheese on top of the finished dish and garnish with eggs and more parmesan. Enjoy!