tokbokki - rice cake is considered a famous Korean street food. Unlike the traditional version using red spicy sauce, Tokbokki rose cream sauce is a combination of spicy sauce and rich cream flavor.
Housewives can prepare this dish simply and without taking too much time to treat the family.
Accordingly, prepare some basic ingredients including 300gr of Korean rice cake (tokbokki); 100gr of Korean fish cakes; 2 tablespoons of Korean chili sauce; 1 tablespoon of eggplant soy sauce; 200ml of whipping cream; 100ml of unsweetened fresh milk; 1 tablespoon of unsweetened butter; 1 teaspoon of sugar; 1⁄2 teaspoon of salt; mozzarella cheese; minced garlic; rocket and 5-6 slices of smoked pork floss...
Next, boil the Korean rice cake with boiling water for about 2 - 3 minutes until soft, then remove and drain. If you are using frozen rice cakes, soak in warm water before boiling to avoid sticking.
Place the pan over the stove, add butter and melt before defrosting the minced garlic. Next, add chili sauce and Korean eggplant sauce and stir well. When the mixture is lightly boiled, season with less sugar and salt to balance the flavor. Then, add the cream and milk and continue stirring well until the sauce is smooth.
Add the rice cake and fish cake to the pan of the saucepan, stir gently to make the rice cake absorb the spices. Cook over low heat for about 5 - 7 minutes until the sauce thickens. If you want to add more fat, you can sprinkle mozzarella cheese on top, cover and simmer for a few more minutes, everything blends together.
Present the tokbokki with rose cream on a plate, decorate with some rocket, bacon or roasted sesame on top to increase flavor and appeal. Enjoy the hot dish while you can feel the flexibility of the rice cake, the slight spicy taste mixed with the richness of cheese and ice cream.
