Creamy Spicy Rice Cake Bowl — Rose Tteokbokki Lunch Bowl with Sausage
Korean rose tteokbokki lunch bowl with chewy rice cakes and sliced sausage in a creamy gochujang-tomato-milk sauce with onion and mushroom, finished with mozzarella and scallion.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 360g rice cakes in cold water 15 minutes, drain. Slice 300g sausage 1cm thick on the diagonal. Thinly slice 160g onion and 120g shiitake caps. Finely grate 6 garlic cloves. Thinly slice 2 spring onions. Shred 120g mozzarella.
Sear
Heat 2 tbsp oil in a large skillet over medium-high. Add sausage, stir-fry 2–3 minutes until edges turn golden. Add onion, shiitake, and garlic; stir-fry 2–3 minutes until just softened.
Bloom
Stir in 40g gochujang, 10g gochugaru, 20g brown sugar, 20ml soy sauce, and black pepper. Fry 30 seconds until the paste blooms and darkens slightly.
Simmer
Pour in 200g tomato passata and 400ml milk, bring to a gentle simmer over medium without hard boiling. Add drained rice cakes, simmer 8–10 minutes on medium-low, stirring occasionally, until rice cakes turn glossy and sauce thickens to creamy consistency.
Finish
Scatter mozzarella across the surface, lower to medium, cover 90 seconds until cheese melts and turns stretchy. Uncover and check cheese is fully melted.
Plate
Scatter spring onion and sesame seeds over the cheese and serve straight from the pan.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.