Creamy Rose Tteokbokki

Cut bacon into bite-sized pieces and lightly score the mini sausages.

In a small container, combine Korean chili pepper flakes, gochujang, sugar, beef stock powder, curry powder, black pepper, and water. Mix well to create the seasoning paste.

Bring a pot of water to a boil and blanch the rice cakes for about 2 minutes until they soften. Drain them and set aside.

In a pan with oil over medium-low heat, add the bacon and sausages and cook for 2 minutes.

Add the seasoning paste and sauté for about 30 seconds to 1 minute until fragrant.

Pour in the milk and heavy cream. Stir well and simmer for about 4 minutes on a gentle boil.

Add the blanched rice cakes to the sauce and continue to simmer for another 5-6 minutes until the sauce thickens.

Turn off the heat, season with salt to taste, and garnish with chopped green onions before serving.