Rosé Tteokbokki

Steps

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1. 1
   Soak the rice cakes in cold water until ready to use.
   ▶ ≈0:44
2. 2
   Combine the milk, heavy cream, water, gochujang, gochugaru, soy sauce, and sugar to make the rosé sauce.
   ▶ ≈0:58
3. 3
   Prep the rest: cut the bacon into pieces, score the sausages, mince the garlic and onion, chop the green onion, and have the boiled eggs ready.
   ▶ ≈1:54
4. 4
   Fry the bacon over medium heat until golden and slightly crispy, then remove it and pour off most of the rendered fat.
   ▶ ≈3:33
5. 5
   Using the remaining bacon fat in the pan, sauté the garlic and onion over medium-high heat without adding extra oil.
   ▶ ≈4:11
6. 6
   Add the sausages and drained rice cakes, pour in a cup of water, and cook over medium-high heat for about 5 minutes until the rice cakes soften.
   ▶ ≈4:36
7. 7
   Pour in the prepared rosé sauce, stir well, and cook for another 5 minutes until the broth thickens.
   ▶ ≈5:00
8. 8
   Add the cooked bacon and a cup of mozzarella cheese, stirring until melted and the sauce becomes even richer.
   ▶ ≈5:19
9. 9
   Plate the tteokbokki, top with a boiled egg and green onion, and serve.
   ▶ ≈5:53