Creamy Rose Tteokbokki

Steps

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1. 1
   Fill a pot with enough water and bring to a boil. Add the rice cakes and blanch for about 2 minutes until they begin to soften. Drain and set aside.
   ▶ ≈3:41
2. 2
   In a small bowl, combine gochugaru, gochujang, sugar, beef stock powder, curry powder, black pepper, and water. Mix well into a seasoning paste.
   ▶ ≈2:51
3. 3
   Heat oil in a pan over medium-low heat. Add the bacon pieces and scored sausages. Cook for about 2 minutes until the fat and flavours are released.
   ▶ ≈4:18
4. 4
   Add the seasoning paste to the pan and sauté for 30 seconds to 1 minute until you can see chili oil forming.
   ▶ ≈4:39
5. 5
   Pour in the milk and heavy cream, stir well, and simmer gently for about 4 minutes to let all flavours blend together.
   ▶ ≈4:46
6. 6
   Add the drained rice cakes and simmer for another 5 to 6 minutes until the sauce thickens.
   ▶ ≈5:01
7. 7
   Turn off the heat. Taste and adjust seasoning with salt as needed. Give everything a final stir.
   ▶ ≈5:14
8. 8
   Serve in a bowl or directly from the pan. Garnish with sliced green onion if desired.
   ▶ ≈5:21