Tteokbokki Rice Cakes

Instructions

1. Step 1

   Place the eggs in a saucepan and cover them with cold water. Bring to a boil over high heat, reduce to low heat, and simmer for 10 minutes.

   Timer: 10 min (fixed)

   Ingredients used: 4.0 piece Egg

   Cookware: saucepan

2. Step 2

   Transfer the eggs to cold water and let them cool for 5 minutes, then peel them and set aside.

   Timer: 5 min (fixed)

   Cookware: slotted spoon

3. Step 3

   Combine the water, dried anchovies, and dried kelp in a wide pot. Bring to a boil over high heat, reduce to low heat, and simmer for 10 minutes; remove and discard the anchovies and kelp.

   Timer: 10 min (fixed)

   Ingredients used: 15.0 gr Dried Anchovy, 10.0 gr Dried Kelp, 960.0 ml Water

   Cookware: slotted spoon, Wide pot

4. Step 4

   Stir the gochujang, gochugaru, soy sauce, sugar, and garlic into the broth until evenly combined.

   Timer: 2 min (fixed)

   Ingredients used: 12.0 gr Garlic, 15.0 gr gochugaru, 90.0 gr Gochujang, 30.0 ml Soy Sauce, 25.0 gr Sugar

   Cookware: Wide pot, wooden spoon

5. Step 5

   Add the rice cakes, fish cakes, and half of the scallions. Cook over medium heat for 12 minutes, stirring frequently, until the rice cakes are tender and the sauce thickly coats them.

   Timer: 12 min (fixed)

   Ingredients used: 4.0 piece Korean Fish Cake, 600.0 gr Rice Cake, 30.0 gr Scallion

   Cookware: Wide pot, wooden spoon

6. Step 6

   Add the peeled eggs and cook over low heat for 2 minutes to warm them. Remove from the heat and scatter over the remaining scallions.

   Timer: 2 min (fixed)

   Ingredients used: 30.0 gr Scallion

   Cookware: Wide pot, wooden spoon