Craving a dish that brings heat to your dining table? Look no further than the Korean Spicy Stir-Fried Rice Cakes (Tteokbokki) with Boiled Eggs. This beloved Korean street food dish combines chewy rice cakes drenched in a spicy and sweet sauce, complemented by the soft texture of boiled eggs. It’s a symphony of flavors and textures that can easily be recreated at home. Perfect for those who enjoy a spicy kick with their meals, Tteokbokki is not just food; it’s an experience that transports you straight to the streets of Seoul.
Tips to make the Korean Spicy Stir-Fried Rice Cakes (Tteokbokki) with Boiled Eggs recipe:
1. Soak the Rice Cakes: If you’re using dried rice cakes, ensure to soak them in warm water for at least 20 minutes before cooking. This step helps to soften them up, ensuring they cook evenly and absorb the sauce well.
2. Adjust the Spice Level: The spiciness of Tteokbokki can be too much for some. Feel free to adjust the amount of Gochujang (Korean chili paste) according to your taste. Adding a tablespoon of sugar can also help balance the spiciness.
3. Use Fresh Ingredients for the Sauce: For the best flavor, use fresh garlic and ginger in the sauce. It makes a significant difference in enhancing the overall taste of the dish.
4. Don’t Overcook the Eggs: To get that perfect soft-yolked boiled egg, aim for an 8-minute cook time. This ensures the yolk stays slightly runny, adding a creamy texture that balances the dish’s heat.
With these simple tips, you’re well on your way to making a delicious, spicy, and comforting bowl of Tteokbokki that will satisfy your cravings and impress anyone who tries it.
How to Make Korean Spicy Stir-Fried Rice Cakes (Tteokbokki with Boiled Eggs) Recipe?
Korean Spicy Stir-Fried Rice Cakes (Tteokbokki with Boiled Eggs) Recipe
Equipment
- 1 Large skillet or wok For stir-frying the rice cakes
- 1 Pot For boiling eggs
Ingredients
- 400 g Korean rice cakes (tteokbokki or garaetteok) Soaked in warm water if hard
- 4 Boiled eggs Peeled
- 1 cup Fish cakes Cut into bite-sized pieces
- 4 cups Water
- 1 Spring onion Chopped
- 3 tbsp Gochujang (Korean red chili paste)
- 1 tbsp Soy sauce
- 1 tbsp Sugar
- 1 tbsp Gochugaru (Korean red chili powder) Adjust to taste
- 1 tbsp Minced garlic
Instructions
- Soak rice cakes in warm water for 10-15 minutes if they are hard. Drain and set aside.
- Boil eggs to your preferred doneness, cool in ice water, peel, and set aside.
- In a large skillet or wok, add water, gochujang, soy sauce, sugar, gochugaru, and minced garlic. Mix well and bring to a simmer.
- Add the soaked and drained rice cakes and fish cakes to the skillet. Stir well to coat with the sauce.
- Let the mixture simmer for 10-15 minutes until the sauce thickens and the rice cakes are soft and chewy.
- Add the boiled eggs and gently stir into the mixture until they are warmed through.
- Garnish with chopped spring onions before serving.
Notes
Nutrition
I love this recipe, the Korean Spicy Stir-Fried Rice Cakes (Tteokbokki) with Boiled Eggs recipe is a delightful dish that pleases the palate with its unique blend of flavors and textures. Its spicy, slightly sweet sauce perfectly coats the chewy rice cakes, while the boiled eggs add a surprising depth that balances out the heat. This dish is not only a treat for those who love Korean cuisine but also for anyone looking to explore new flavors and culinary traditions.
Furthermore, it’s relatively easy to make, requiring ingredients that are increasingly available worldwide. Whether you’re cooking for yourself, your family, or entertaining guests, this recipe is sure to impress and satisfy. It’s a great introduction to Korean cooking and a comforting dish that can be enjoyed at any time of the day. So, don’t hesitate to give it a try and add your own twist to tailor it to your taste.
