Rice Cake Revelry with Málà Rosé Dukboki / 마라 로제 떡볶이

It’s chewy. It’s creamy. It’s numbingly spicy and seriously addictive! Dukboki enthusiasts, look no further for the ultimate fusion of Korean, Chinese, and Western flavors in this recipe for Málà Rosé Dukboki! Gochujang meets málà and dairy for an irresistible blend of yumminess.


Serves: 4 | Total Cooking Time: 30 minutes


1 lb Rice Cake Sticks
4 ½ oz Onion, sliced
1 ½ oz Shanghai Tips
2 ½ oz White Wood Ear Mushrooms
5 sticks Bunmoja (Potato Noodles)
1 oz Wide Glass Noodles, soak in cold water for 15 mins.
100 g Little Sheep Hot Pot Málà Spicy, as preferred
7 ½ oz White Cabbage, cut into bite-sized pieces
2 ¼ oz Big Green Onion, sliced
4 ½ oz Fish Cake Sheets, cut into bite-sized pieces
8 ½ oz Pork Belly, chopped
2 cup Heavy Cream
1 cup Water

2 tbsp Garlic, minced
3 tbsp Gochugaru (Korean Red Pepper Flakes)
2 tbsp Gochujang (Korean Red Pepper Paste)
3 tbsp Sugar
4 tbsp Green Plum Syrup

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