Park Eun-young's Sichuan Spicy Roast Sauce Tteokbokki

Name: Park Eun-young's Sichuan Spicy Roast Sauce Tteokbokki
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: rice cake 300g; heavy cream 500ml; water 700ml; Sichuan hot pot sauce 2–3 tablespoons (adjust to taste); minced garlic 1 tablespoon; button mushrooms 3 pieces; onion 1/2; green onion 1/2; sugar 1 tablespoon

A fusion tteokbokki with a smooth, rich cream base and a sharp, spicy Sichuan flavor that delivers irresistible addictive taste.

🙋 Recommended for

⭐ Those who love both the bold spiciness of Sichuan hot pot and the creamy richness of roesti sauce
⭐ People looking to easily make trendy, unique snacks or appetizers at home

15 min Difficulty Easy Noodles & bunsik

Main ingredients 🥩

rice cakeheavy creamstore-bought Sichuan hot pot sauceminced garlicbutton mushroomsoniongreen onion

Tags 🏷️

fusion cuisine Sichuan cuisine Chinese food

Detailed recipeQuick recipe

Ingredients needed 🛒2 servings

rice cake 300g
heavy cream 500ml
water 700ml
Sichuan hot pot sauce 2–3 tablespoons (adjust to taste)
minced garlic 1 tablespoon
button mushrooms 3 pieces
onion 1/2
green onion 1/2
sugar 1 tablespoon

Recipe 🍳

Soak the rice cakes (rice flour tteok) in cold water before cooking until soft, then drain and set aside.
Cut the onion and green onion into bite-sized pieces, and slice the button mushrooms thinly.
Heat oil in a pan and sauté 1 tablespoon of minced garlic until golden brown to release its aromatic spiciness.
Add 2–3 tablespoons of store-bought Sichuan hot pot sauce to the sautéed garlic and stir-fry lightly to enhance the aroma.
Once the Sichuan fragrance rises, pour in 500ml of heavy cream and 700ml of water to create a smooth sauce base.
When the broth begins to boil, add 1 tablespoon of sugar to balance the umami and add a touch of sweetness, then mix well.
Add the sliced onion, green onion, button mushrooms, and soaked rice cakes all at once.
Simmer over medium heat until the rice cakes are fully coated with sauce and the sauce thickens to a sticky, glossy consistency.

Soak the rice cakes in water and prepare vegetables in bite-sized pieces.
Sauté garlic in a pan, then add Sichuan hot pot sauce and stir-fry together to bring out the aroma.
Pour in heavy cream and water, bring to a boil, then add sugar, vegetables, and soaked rice cakes.
Continue simmering on medium heat until the sauce becomes thick and sticky.

Cooking tips 💡

For a richer aroma, sauté the liquid Sichuan sauce with garlic before adding the cream—this enhances depth and clarity of flavor.
You can substitute heavy cream with regular milk or whipped cream. For extra richness, consider adding bacon, sausage, or Chinese noodles.
The sauce will become saltier as it reduces during cooking, so avoid adding too much Sichuan sauce initially; adjust seasoning gradually while tasting during cooking.

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rice cake heavy cream store-bought Sichuan hot pot sauce minced garlic button mushrooms onion green onion

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