Rosé Tteokbokki

Soak the rice cakes in cold water for about 1 hour to soften them.

In a mixing bowl, combine gochujang, gochugaru, soy sauce, and sugar.

Pour in the whole milk, heavy cream, and water.

Whisk all the sauce ingredients together until smooth and well combined.

Cut 100 grams of bacon into bite-sized pieces.

Make small slits in 8 mini sausages.

Mince two large garlic cloves.

Mince about a quarter cup of onion.

Chop one green onion for garnish.

Peel two hard-boiled eggs.

In a pan over medium heat, cook the bacon until golden brown and crispy.

Turn off the heat and drain the excess bacon fat, leaving a little in the pan.

Turn the heat to medium-high and sauté the minced garlic and onion.

Add the mini sausages, drained rice cakes, and 1 cup of water to the pan.

Cover and boil for 5 minutes over medium-high heat until the rice cakes are tender.

Pour in the prepared rosé sauce and stir everything together.

Simmer for another 5 minutes, stirring, until the sauce begins to thicken.

Add the mozzarella cheese and stir until it melts into the sauce.

Transfer the finished tteokbokki to a serving bowl.

Garnish with the hard-boiled eggs and chopped green onions. Serve hot and enjoy.