Do I have to soak the rice cakes first?

Yes. A quick 10-minute soak softens refrigerated or frozen tteok so they heat evenly and stay chewy, especially in the microwave.

What can I use instead of tuna sauce?

Use 1 teaspoon fish sauce. If you don’t have it, substitute 1 teaspoon light soy sauce plus a small pinch of sugar.

How do I adjust the spice level?

For more heat add extra gochugaru or a drizzle of chili oil. For milder heat, reduce gochugaru and keep the gochujang as written.

Whole milk vs. low-fat milk—how much cheese do I need?

Whole milk makes a richer sauce; 1 slice of processed cheese is usually enough. Low-fat milk benefits from 2 slices to help emulsify and thicken.

No microwave—can I cook this on the stovetop?

Yes. Simmer everything together in a saucepan for 6–8 minutes, stirring often, until the tteok is tender. Stir in the cheese at the end to melt.

My sauce is too thick or too thin—what should I do?

If it’s too thick, stir in a splash of milk. If it’s too thin, microwave for 30–60 seconds more or simmer briefly until it coats the rice cakes.

Microwave Tteokbokki (10-Minute Rose Recipe)

MyFreshDash
Aug 26
3 min read

Updated: Aug 26

Microwave tteokbokki creamy rose recipe graphic with sliced eggs, sausages, and rice cakes in orange sauce.

If you’ve got a microwave and a pack of rice cakes, you’re ten minutes from a legit bowl of tteokbokki. This version channels late-night street food energy with weeknight speed: soak the tteok, stir everything in one big bowl, and cook in three quick bursts. Milk and cheese create that glossy “rose” sauce that hugs every bite; gochujang and gochugaru supply warmth without wrecking your palate. Use fish cake and Vienna sausages (or whatever’s in the fridge), crown it with a boiled egg, and finish with scallions for snap.

What makes this work so fast? Cheese helps emulsify the dairy and chili paste so the sauce thickens evenly in the microwave—no scorching, no babysitting. It’s kid-friendly, budget-smart, and completely delivery-proof. Want it spicier? Add more flakes. Richer? Use whole milk or an extra slice of cheese. No microwave? There’s a quick stovetop option below.

Scroll for the playbook; if you can stir and press “Start,” you can make this tonight.

Bowl of creamy rose microwave tteokbokki with boiled egg halves, sausages, fish cake, and scallions.

Overhead shot of microwave rose tteokbokki with rice cakes, sausages, green onions, and egg halves.

At a glance

Serves: 2–3
Time: ~10 minutes (5 min prep, 9 min cook)
Difficulty: Easy
Best for: Late-night cravings, study fuel, quick comfort

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Ingredients

Main

Korean rice-cake sticks (tteok) 250 g (about 9 oz), soaked 10 minutes and drained
Fish cake sheets 2, cut into wide triangles
Vienna sausages 8, lightly scored
Boiled egg 1, halved
Scallions 2, thinly sliced

Sauce

Milk 2 cups (480 ml) — low-fat or whole
Gochujang 1 Tbsp
Gochugaru ½ Tbsp
Soy sauce 1 tsp
Tuna sauce (chamchi-aek) 1 tsp (sub 1 tsp fish sauce, or 1 tsp light soy + pinch of sugar)
Chicken stock powder 2 tsp
Allulose (or sugar) 1 Tbsp
Processed cheese 1–2 slices (use 2 with low-fat milk; 1—or none—with whole milk)

Chung Jung One Sunchang Gochujang Brown Rice Hot Pepper Paste 1.1 LB (500g)

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Tae Kyung Coarse Red Pepper Powder for Kimchi 1lb (450g)

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Ingredients for microwave rose tteokbokki including rice cakes, sausages, fish cake, milk, sauces, and cheese.

Step-by-Step

Soak the tteok.
Cover with water while you prep (about 10 minutes). Drain well.
Load the bowl.
In a large microwave-safe bowl, add drained tteok, fish cake, and sausages.
Build the sauce.
Pour in milk. Stir in gochujang, gochugaru, soy sauce, tuna sauce (or sub), chicken stock powder, and allulose until mostly dissolved.
Cook — round 1 (3 min).
Lay 1 slice cheese on top. Microwave uncovered on high for 3 minutes.
Stir — round 2 (3 min).
Stir well to keep the sauce even. Microwave 3 minutes more.
Finish — round 3 (3 min).
Stir again. Add the second cheese slice (if using). Microwave a final 3 minutes until the sauce is creamy and the tteok is bouncy-tender.
Top & serve.
Garnish with the halved egg and scatter scallions. Eat hot.

Pro Tips

Use a roomy bowl to prevent boil-overs.
Heat control: Add extra gochugaru for more kick; reduce for milder.
Sauce too thick? Splash in a bit of milk and stir. Too loose? Microwave 1 more minute.
Frozen fish cake? No problem—slice while semi-thawed and toss in.

Variations

Protein swap: Sliced hot dogs, spam cubes, bacon bits, or shrimp.
Veg boost: Onion slivers, mushrooms, cabbage, or bell pepper.
Extra cheesy: Finish with a handful of shredded mozzarella for a stretchy top.