Solo Cooking God's Rice Paper Chinese Glass Noodle Rosé Tteokbokki
A creamy fusion tteokbokki with chewy rice paper glass noodles added to a mild rosé sauce based on milk and gochujang.
Ingredients needed 2 servings
Recipe
Cooking tips
- When cooking with a milk base, it can boil over quickly on high heat, so adjust to medium heat and stir constantly.
- Since rice paper glass noodles absorb liquid quickly, add them while the sauce is still moist and slightly runny to maintain the right consistency.
- Even without heavy cream, the starch from the fish cakes and rice cakes naturally combines with the milk to create a thick, creamy consistency.
Recommended for
- Those who love the combination of a mild yet spicy rosé sauce and chewy glass noodles.
- Those who want to recreate delivery-style rosé tteokbokki at home with affordable and simple ingredients.
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