Korean Spicy Stir-Fried Rice Cakes (Tteokbokki with Boiled Eggs) Recipe
This Tteokbokki recipe brings you the ultimate street food experience from Korea. Featuring chewy rice cakes in a fiery, flavorful sauce, combined with soft-boiled eggs, it's a hearty snack that promises to deliver a burst of flavors with every bite.
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
For a less spicy version, reduce the amount of gochugaru. Vegans can omit the eggs and use more vegetables like carrots and onions.
Nutrition
Serving: 1gCalories: 380kcalCarbohydrates: 57gProtein: 14gFat: 10gSaturated Fat: 3gCholesterol: 186mgSodium: 920mgPotassium: 200mgFiber: 2gSugar: 5gVitamin A: 31500IUVitamin C: 3.4mgCalcium: 500mgIron: 0.3mg
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