Chewy Korean rice cakes coated in a glossy, sweet, salty, and unapologetically spicy red sauce. The dish should arrive piping hot, with a thick sauce that clings to the tteok and coats the eggs.
Ingredients
- 600 g tteok (cylindrical Korean rice cakes)
- 4 pieces eggs
- 600 ml water
- 3 tbsp gochujang
- 1 tbsp gochugaru
- 1 tbsp sugar
- 1 tbsp soy sauce
- 3 pieces scallion
- 1 tsp toasted sesame seeds
Method
- Lower the eggs into a saucepan of simmering water and cook until the yolks are set but still tender in the center; chill them in cold water, peel, and set aside.
- Rinse the tteok under cold water, then let them soak if they feel firm to the touch; they must become soft and slightly elastic again before cooking.
- Slice the scallion, separating the white from the green; save the green for the finish so it stays fresh and crisp.
- In a wide sauté pan, mix the water, gochujang, gochugaru, soy sauce, and sugar over medium heat until you have a smooth, glossy, and fragrant red liquid.
- Bring the sauce to a steady simmer, add the drained tteok, and stir often; they should become tender, plump, and well coated.
- Continue cooking uncovered, scraping the bottom of the pan, until the sauce thickens and leaves a shiny trail behind the spatula.
- Add the boiled eggs and the scallion whites, then gently roll them in the hot sauce until glazed without breaking them.
- Turn off the heat as soon as the sauce is sticky and glossy, then let rest briefly so the starch finishes binding everything together.
- Serve piping hot, garnished with the scallion greens and toasted sesame seeds; the sauce should coat the tteok without running like a soup.
Nutrition
Per serving
- Energy
- 660.6 kcal
- Protein
- 18.6 g
- Carbohydrate
- 125.08 g
- Fat
- 7.08 g
- Fibre
- 3.6 g
- Calcium
- 37.09 mg
- Iron
- 0.64 mg
- Magnesium
- 13.18 mg
