Korean Tteokbokki with Boiled Eggs
A comforting dish featuring chewy rice cakes in a spicy and sweet sauce, enhanced with boiled eggs for an extra flavor kick.
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.
Notes
Tteokbokki is best served hot and can be garnished with gochugaru or chopped green onions. Store leftovers in an airtight container in the refrigerator for up to 3 days.