15-Minute Cheesy Rosé Tteokbokki
Ingredients
20g tteokbokki
1 cup mozzarella cheese
1/3 cup gochujang paste
1 cup milk (2% or higher)
1/2 cup cream (your choice)
2 eggs
1/2 cup corn
3 stalks green onion, cut in 2-inch strips
2 tbsp soy sauce
2 tbsp olive oil
4 cloves garlic, minced
Optional:
Tofu, cut into thin strips
Mini sausages
Spam
…Whatever protein is in your cupboard/fridge!
Instructions
Before starting, put your tteokbokki in a medium-sized bowl in room temperature water. Let soak for 10-30 minutes.
Eggs
In a small pan in high heat, let your water boil. Once boiling, gently add in your eggs.
Let boil for 7 minutes exactly. Remove and put into an ice bath for 2 minutes.
Peel, cut in half, set aside.
Tteokbokki + Sauce
In a medium-sized saucepan on medium heat, add in your olive oil. Let heat for 30 seconds.
Add in your garlic and cook until lightly golden.
Next, add in your milk. Let simmer, then add in your gochujang. Mix until combined.
Once simmering again, add in your tteokbokki directly from your water soak into the sauce mixture. Use a spoon with holes so that little water gets added in to the sauce. (Some is good because of the starch!) Let cook for ~4 minutes.
Next, add in your cream, soy sauce, corn and any additional protein (tofu, spam, etc.) you’d like. Stir to combine.
Add in your cheese and stir again until combined. Leave ~1/4 cup on the side.
Finally, add in your egg and remaining cheese. Don’t mix! Cover to melt, ~2 mins.
And you’re done! Move to a bowl and enjoy. :)
