Making Stir-fried Rice Cake with Shrimp Rose Sauce
If you try the rose sauce tteokbokki, it's a taste you want to eat again. It's creamy and spicy, so it's attractive. I thought chubby shrimp would go well with rose sauce, so I added shrimp and made rose tteokbokki. Rose tteokbokki is made of rice cake soup because it is good to spoon rice cake with sauce.
1 serving
Within 15 minutes
배고픈엄마
Ingredients
  • Rice cake soup
    2cup
  • trimmed shrimp
    9ea
  • olive oil
    1TS
  • leek
    1/2ea
  • Salt
    little
  • ground pepper
    little
  • tomato sauce
    1cup
  • whipped cream
    1/2cup
  • red pepper paste
    1TS
  • Cheongyang red pepper
    3ea
Cooking Steps
STEP 1/9
Soak 2 cups of rice cake soup in water in advance. The time will vary depending on the drying of the rice cake. It's a tight rose sauce, so if you boil the rice cake in the sauce once, the rice cake should be cooked gently.
STEP 2/9
Prepare 9 shrimps
STEP 3/9
Put 1 tablespoon olive oil on a heated pan, slice the white part of the green onion, and stir-fry it.
STEP 4/9
Then, add the prepared shrimp, add a little salt and pepper, and stir-fry and cook.
STEP 5/9
Then add 1 cup of tomato sauce and stir-fry it evenly.
STEP 6/9
Then add 1/2 cup whipped cream and mix evenly. Reduce the heat as low as possible or turn off the heat for a while. If the heat is too high, the sauce becomes tight before adding the rice cake. This is rose sauce.
STEP 7/9
Add 1 tablespoon of red pepper paste to the rose sauce and mix evenly.
STEP 8/9
Then add the prepared rice cake and cook it while stirring evenly.
STEP 9/9
And lastly, cut 3 cheongyang peppers into pieces.
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