Tteokbokki

Pasos

1. 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.
2. 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.
3. Slice the scallion, separating the white from the green; save the green for the finish so it stays fresh and crisp.
4. 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.
5. Bring the sauce to a steady simmer, add the drained tteok, and stir often; they should become tender, plump, and well coated.
6. Continue cooking uncovered, scraping the bottom of the pan, until the sauce thickens and leaves a shiny trail behind the spatula.
7. Add the boiled eggs and the scallion whites, then gently roll them in the hot sauce until glazed without breaking them.
8. Turn off the heat as soon as the sauce is sticky and glossy, then let rest briefly so the starch finishes binding everything together.
9. Serve piping hot, garnished with the scallion greens and toasted sesame seeds; the sauce should coat the tteok without running like a soup.