Tteokbokki with Gochujang and Egg

Tteokbokki are Korean street food classics: soft rice cakes in a sweet-spicy gochujang sauce, served with a halved egg and fresh spring onions. On the table in about 25 minutes.

By yumbelo-Küche · 2 servings · 25 minutes

Ingredients

• 250 g Rice cakes (tteok), fresh or frozen
• 400 ml Water
• 2 Stück Eggs
• 3 Stück Spring onions
• 2 Stück Garlic cloves
• 2 EL Gochujang (Korean chili paste)
• 1 TL Gochugaru (Korean chili flakes)
• 1 TL Sugar
• 1 EL Soy sauce
• 1 TL Sesame oil
• 1 TL Sesame seeds, toasted
• 1 EL Cooking oil

Method

1. Cook the eggs in a small pot of water for about 8 minutes, cool them in cold water, peel and halve them.
2. Cut the spring onions into rings, setting the white and green parts aside separately. Finely chop the garlic.
3. If the rice cakes are hard, soak them briefly in warm water, then drain.
4. Heat the cooking oil in a large pan and fry the white spring onion parts with the garlic for about 1 minute.
5. Stir in 400 ml water, gochujang, gochugaru, sugar and soy sauce and bring to a boil.
6. Add the rice cakes and simmer over medium heat, stirring, for about 8 to 10 minutes, until the sauce has thickened and the rice cakes are soft.
7. Remove from the heat, stir in the sesame oil and divide the tteokbokki between two plates.
8. Garnish with the halved eggs and the green spring onion rings and sprinkle with toasted sesame seeds.