Rosé tteokbokki… what’s missing?

I absolutely love rosé tteokbokki and I’ve found a pretty solid recipe that fits my tastes well, ie gochujang, gochugaru, heavy cream, whole milk, soy sauce and some sugar however since traveling to Japan last month and stopping by Yupdduk in Shin Okubo, I can’t help but feel like I’m missing that classic taste their rosé tteokbokki had since coming back home. I’ve seen some people share recipes with curry powder added in and I’m wondering if the addition of that would alter the taste of my original recipe to where it’s similar to Yupdduk’s or if it’s some other ingredient