Korean Tteokbokki with Boiled Eggs Recipe
Dive into the spicy and savory world of Korean cuisine with this simple Tteokbokki recipe, enriched with the soft texture of boiled eggs.
Equipment
- 1 Large skillet or wok For making the Tteokbokki
- 1 Pot For boiling 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
Instructions
- In a large skillet or wok, combine water, gochujang, sugar, soy sauce, and garlic to make the sauce. Stir until well mixed.
- Bring the sauce to a boil over medium heat, then add the tteok (rice cakes) and fish cakes.
- Reduce heat to simmer and cook for 10-15 minutes, or until the rice cakes are soft and the sauce has thickened.
- Add the boiled eggs in the last 5 minutes to heat them through.
- Optional: Sprinkle gochugaru (Korean chili flakes) for extra spice before serving.
- Serve hot as a delicious and comforting meal.
Notes
For a vegetarian version, omit fish cakes and substitute with more vegetables like sliced carrots or cabbage.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 35gProtein: 6gFat: 3gSaturated Fat: 1gCholesterol: 186mgSodium: 720mgPotassium: 85mgFiber: 1gSugar: 4gVitamin A: 10000IUVitamin C: 0.7mgCalcium: 500mgIron: 0.2mg
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