The viral Korean take on rosé tteokbokki where rice paper sheets replace garaetteok: rolled tightly around mozzarella, they turn stretchy and chewy like tteok, then get coated in a creamy milk, gochujang, and melted cheese rosé sauce.
Ingredients
- 12 sheets round rice paper sheets for spring rolls
- 160 g low-moisture mozzarella cheese sticks
- 140 g Korean eomuk fish cakes
- 1 piece yellow onion
- 2 cloves fresh garlic cloves
- 2 pieces fresh scallions
- 45 g Korean gochujang red chili paste
- 2 tsp Korean gochugaru chili flakes
- 1 tbsp light soy sauce
- 1 tbsp granulated white sugar
- 300 ml whole milk
- 80 ml heavy cream
- 180 ml Korean anchovy broth or dashi
- 80 g shredded mozzarella or mild cheddar cheese
- 1 tbsp neutral sunflower oil
- 1 tsp white sesame seeds
- to taste ground black pepper
Method
- Prepare the cheese-filled rice paper rolls. Fill a wide, shallow dish with warm water (about 95°F to 104°F / 35°C to 40°C). Dip a sheet of rice paper for 5 to 8 seconds until pliable yet still easy to handle, then lay it flat on a lightly dampened work surface. Place a mozzarella stick in the center, fold in the sides, and roll tightly to squeeze out any trapped air. Wrap this roll in a second sheet dipped for 5 to 8 seconds to create a springy double layer. Repeat to make all the rolls and arrange them separately on an oiled plate.
- Prepare the aromatics and garnish. Thinly slice the onion, mince the garlic, cut the scallions on a bias into 1-inch (3 cm) lengths, and cut the eomuk into triangles about 1 1/2 to 2 inches (4 to 5 cm) per side.
- Mix the sauce base in a bowl. Whisk together the gochujang, gochugaru, soy sauce, sugar, milk, heavy cream, and broth for about 1 minute until smoothly emulsified and pale orange-pink, with no remaining pockets of chili paste at the bottom.
- Heat the oil in a saute pan over medium heat (about 320°F / 160°C). Add the onion and sweat for 3 to 4 minutes, stirring, until translucent with light golden edges. Add the minced garlic and saute for 45 seconds over medium heat until fragrant without letting it brown.
- Add the eomuk to the pan. Saute over medium-high heat for 2 minutes, stirring constantly, until piping hot, softened, and lightly browned along the edges.
- Pour the rosé sauce into the pan and bring to a gentle simmer (about 185°F to 195°F / 85°C to 90°C) for 2 minutes. Stir regularly with a spatula to keep the bottom from sticking, making sure not to boil vigorously so the dairy does not separate.
- Gently nestle the rice paper rolls into the sauce in a single layer. Simmer over low heat (about 175°F / 80°C) for 3 to 4 minutes, spooning sauce over them regularly, until the rolls turn translucent, plump, and springy to a gentle touch.
- Scatter the shredded cheese and half of the scallions over the pan. Cover tightly and let the cheese melt over very low heat for 2 minutes until fully melted and glossy.
- Remove the lid and simmer uncovered over low heat for 1 to 2 more minutes, until the sauce coats the back of a spoon and a line drawn with your finger holds cleanly.
- Remove from the heat and let rest for 1 minute so the cheese texture stabilizes. Divide immediately into warm shallow bowls, garnish with the remaining scallions, sesame seeds, and a pinch of ground black pepper, and serve piping hot.
Nutrition
Per serving
- Energy
- 1018.9 kcal
- Protein
- 35.14 g
- Carbohydrate
- 102.45 g
- Fat
- 53.04 g
- Fibre
- 6.7 g
- Calcium
- 239.85 mg
- Iron
- 1.62 mg
- Magnesium
- 49.15 mg
