Rosé Tteokbokki (Creamy Chili Rice Cakes)

Soak hard rice cakes in cold water for 10 minutes.

~10 min

Cook the bacon and onion in a pan to render the fat.

~4 min

Why: The bacon fat is the smoky umami base that gives rosé sauce its signature flavor.

Add the sauce ingredients and 1/2 cup of water and bring to a boil.

~3 min

Add the rice cakes and fish cake and simmer over medium heat for 5 minutes, stirring, until the rice cakes soften.

~5 min

Watch out: Stop stirring and the rice cakes stick to the bottom — scrape all the way down once a minute.

Add the milk and cream, turn the heat down to low, and reduce 3-4 minutes until thickened.

~4 min

Watch out: Boil the cream over high heat and the sauce splits — low heat only.

Top with the mozzarella, cover, and let it melt for 1 minute.

~1 min