Korean Gochujang Tteokbokki with Egg and Sesame

Tteokbokki are Korean street food made from soft rice cakes in a savory, spicy gochujang sauce. With a boiled egg and spring onions, they quickly become a filling snack.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 250 g rice cakes (tteok), fresh
• 400 ml water
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tsp brown sugar
• 2 pc garlic cloves
• 2 pc spring onions
• 2 pc eggs
• 1 tbsp cooking oil
• 1 tsp sesame oil
• 1 tsp toasted sesame seeds
• chili flakes to taste

Method

1. Cook the eggs in a small pot of water for about 9 minutes, then cool them in cold water, peel and halve them.
2. Wash the spring onions and cut them into thin rings, and finely chop the garlic cloves.
3. Heat the cooking oil in a large pan and fry the garlic briefly until fragrant.
4. Stir in the water, gochujang, soy sauce and brown sugar and bring the sauce to a boil.
5. Add the rice cakes and simmer over medium heat, stirring occasionally, for about 8 to 10 minutes until the sauce has thickened and the rice cakes are soft.
6. Season with sesame oil and chili flakes, then stir in half of the spring onions.
7. Divide the tteokbokki between two bowls, garnish with the egg halves, the remaining spring onion greens and sesame seeds, and serve hot.