Rosé Tteokbokki Recipe with Crab | Saveur
A creamy pink gochujang sauce (hence the "rosé") smothers bouncy rice cakes in this Korean street food favorite.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Ingredients
- 1½ lb. tteok (tube- or oval-shaped)
- 3 Tbsp. olive oil
- 1 medium white onion, finely chopped
- 10 garlic cloves, finely chopped
- 1 cup crème fraîche
- 2 Tbsp. gochujang
- One 6-oz. can lump crab meat
- ½ cup unsweetened coconut milk, from a can
- ½ tsp. kosher salt, plus more
- Freshly cracked black pepper
- Finely chopped parsley leaves, for garnish
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