Gluten free vegetarian rose tteokbokki

A deliciously rich and creamy take on the trendy South Korean dish.

I didn’t get to try the trendy rose tteokbokki on my recent trip to South Korea. I had a giant list of places I wanted to see and we prioritised temple food restaurants (3 out of 4 of us were vegetarian) - none of which dabbled in rose tteokbokki.

Naturally, I was determined to try it upon my return home. Looking around the internet, though, I realised there is no real rules and no general consensus. Tteok (Korean rice cakes), cream and gochujang were constants in all recipes, but other than that there was lots of variation.

So! This is my own interpretation of a rose tteokbokki. It is vegetarian and gluten free, using my gluten free gochujang recipe. The base flavour comes from a small amount of dried shiitake mushrooms and spring onion greens. Next, we’re layering in some gluten free soy sauce and maple syrup for the salty sweet flavour of tteokbokki.

Cream and parmesan finish things off for a delightfully rich and full flavoured tteokbokki. An optional splash of lemon juice brings it all together for a deceptively simple dish. You can make this recipe lower FODMAP and lactose free too.