Tteokbokki

Method

1. 1
   • rice cakes500 g

   Soak the rice cakes — If using refrigerated rice cakes, soak them in warm water for 10 minutes to soften.

   ⏱10 min
2. 2
   • vegetable stock5 dl
   • gochujang3 tbsp
   • gochugaru1 tbsp
   • soy sauce1 tbsp
   • brown sugar1 tbsp

   Whisk the gochujang sauce — Whisk the gochujang, gochugaru, soy sauce, and brown sugar into the vegetable stock.

3. 3
   • vegetable stock5 dl
   • garlic2
   • onion1

   Simmer stock with aromatics — Bring the stock to a boil in a wide pan, add the garlic and onion, and simmer for 5 minutes.

   ⏱5 min
4. 4
   • rice cakes500 g
   • soy sauce1 tbsp

   Simmer the rice cakes — Add the rice cakes and simmer for 8 minutes, stirring often, until the sauce thickens and clings to the cakes.

   ⏱8 min
5. 5
   • egg2
   • spring onion2
   • sesame oil1 tsp
   • sesame seeds1 tsp

   Top and serve hot — Stir in the sesame oil, top with halved boiled eggs, scallions, and sesame seeds, and serve hot.