Creamy Rose Tteokbokki with Pork & Asparagus
Spicy Korean rice cakes in a creamy tomato-gochujang sauce with crispy pork and roasted asparagus. Ready in under 20 minutes—comfort food that tastes restaurant-quality.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
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Open the appInstructions
Step 1
Toss asparagus with olive oil and salt. Spread on a skillet over medium-high heat and cook 5 minutes until edges brown. Transfer to a plate.
Step 2
In the same skillet over medium-high heat, brown ground pork, breaking it apart with a spoon, until no pink remains, ~4 minutes.
Step 3
Stir in gochujang and tomato paste until combined. Add rice cakes and 0.5 cup water, stirring gently to coat everything evenly.
Step 4
Reduce heat to medium. Simmer 3 minutes until rice cakes soften and liquid thickens slightly.
Step 5
Pour in cream and stir until the sauce turns pale pink and coats the rice cakes. Cook 2 minutes more.
Step 6
Remove from heat. Sprinkle mozzarella over the top and stir until melted. Top with roasted asparagus and serve immediately.
Tools you’ll need
- 12-inch non-stick skillet
- wooden spoon
- measuring cups and spoons
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