A creamy pink gochujang sauce (hence the 'rosé') smothers bouncy rice cakes in this Korean street food favorite.
Hybridized Korean Italian fare first began spreading through the street food alleys and bunsikjeom of Korea in the early 2000s, in response to growing demand for Italian flavors. One of the most enduringly popular dishes from the canon of Korean Italian eats has been rosé tteokbokki. Traditionally, tteokbokki calls for simmering tteok, chewy Korean rice cakes, in a spicy-sweet gochujang sauce.
But around 2006, after Korea loosened trade restrictions on Italian products, street food vendors—drawing inspiration from vodka sauce—began adding heavy cream to classic tteokbokki. They named the concoction “rosé” for its pinkish-orange hue. In food writer Jia H. Jung’s crab rosé tteokbokki recipe, she uses crème fraîche for its thick, creamy texture and subtle tang, and adds crab for a fancy flourish.
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