Korean Tteokbokki with Boiled Eggs
Korean Tteokbokki with Boiled Eggs Recipe
Korean Tteokbokki is a popular street food dish that features chewy rice cakes coated in a spicy and sweet sauce. This comforting dish is perfect for a quick meal or a satisfying snack. What makes this particular recipe special is the addition of boiled eggs, which enhance the overall flavor and texture, making it even more enjoyable. With its delightful combination of heat and sweetness, Korean Tteokbokki with Boiled Eggs is sure to become a favorite in your kitchen.
Why Make This Recipe
There are several reasons to try your hand at making Korean Tteokbokki with Boiled Eggs. First, the dish is packed with bold flavors from the gochujang (Korean chili paste) and has a deliciously unique taste that’s hard to resist. Second, it’s a simple one-pan meal that can be prepared in under 30 minutes, making it an excellent choice for busy weeknights. Finally, the addition of boiled eggs provides a protein boost, making this dish not just tasty, but also filling and nourishing.
How to Make Korean Tteokbokki with Boiled Eggs Recipe
Follow this step-by-step guide to prepare your Korean Tteokbokki with Boiled Eggs:
Ingredients
- 2 cups Tteok (Korean rice cakes) (soaked in warm water if hard)
- 4 boiled eggs (peeled)
- 1 cup fish cake (sliced)
- 4 cups water
- 3 tbsp gochujang (Korean chili paste)
- 1 tbsp sugar
- 1 tbsp soy sauce
- 1 tsp garlic (minced)
- 1 tbsp gochugaru (Korean chili flakes) (optional, for extra heat)
Directions
- In a large skillet or wok, combine the water, gochujang, sugar, soy sauce, and minced garlic. Stir the mixture until well combined to create the sauce.
- Bring the sauce to a boil over medium heat.
- Add the soaked tteok (rice cakes) and sliced fish cakes to the boiling sauce.
- Reduce the heat to a simmer and cook for 10-15 minutes, stirring occasionally, until the rice cakes are soft and the sauce has thickened.
- In the last 5 minutes of cooking, add the peeled boiled eggs to warm them through.
- For an extra kick, sprinkle gochugaru over the dish just before serving.
- Serve hot and enjoy your delicious Korean Tteokbokki!
How to Serve Korean Tteokbokki with Boiled Eggs Recipe
Tteokbokki is best served hot. You can place the dish in a large bowl and garnish with extra gochugaru or chopped green onions for added freshness. Use chopsticks for a traditional touch, or just serve with regular utensils for convenience.
How to Store Korean Tteokbokki with Boiled Eggs Recipe
To store leftover Tteokbokki, let it cool to room temperature before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days. When ready to eat, reheat in a skillet over low heat, adding a splash of water or broth to loosen the sauce if necessary.
Tips to Make Korean Tteokbokki with Boiled Eggs Recipe
- Soaking the rice cakes in warm water before cooking helps soften them more quickly.
- Adjust the level of spice by varying the amount of gochujang and gochugaru based on your heat preference.
- For a sweeter sauce, you can add a bit more sugar.
Variations
- You can add vegetables such as sliced carrots, cabbage, or green onions to the dish for extra nutrition and flavor.
- If you prefer a vegetarian option, substitute fish cake with tofu.
- Add cheese during the last few minutes of cooking for a cheesy twist.
FAQs
1. Can I use frozen rice cakes?
Yes, you can use frozen rice cakes. Just soak them in warm water before cooking as instructed.
2. What can I substitute for gochujang?
If you don’t have gochujang, you can use a combination of sambal oelek and a bit of sugar for a similar flavor, but the exact taste will vary.
3. Is Tteokbokki spicy?
Tteokbokki can be spicy, depending on the amount of gochujang and gochugaru used. Adjust these ingredients to suit your taste.
Enjoy this delicious and easy Korean Tteokbokki with Boiled Eggs, a dish that brings a taste of Korea right to your home!
Korean Tteokbokki with Boiled Eggs
Ingredients
Main Ingredients
- 2 cups Tteok (Korean rice cakes) Soaked in warm water if hard
- 4 pieces boiled eggs Peeled
- 1 cup fish cake Sliced
- 4 cups water
For the Sauce
- 3 tbsp gochujang (Korean chili paste)
- 1 tbsp sugar
- 1 tbsp soy sauce
- 1 tsp garlic Minced
- 1 tbsp gochugaru (Korean chili flakes) Optional, for extra heat
Instructions
Cooking
- In a large skillet or wok, combine the water, gochujang, sugar, soy sauce, and minced garlic. Stir the mixture until well combined to create the sauce.
- Bring the sauce to a boil over medium heat.
- Add the soaked tteok (rice cakes) and sliced fish cakes to the boiling sauce.
- Reduce the heat to a simmer and cook for 10-15 minutes, stirring occasionally, until the rice cakes are soft and the sauce has thickened.
- In the last 5 minutes of cooking, add the peeled boiled eggs to warm them through.
- For an extra kick, sprinkle gochugaru over the dish just before serving.
