Spicy rice cake, known as ‘Tteokbokki’ is an ultimate Korean street food. Although rice cake itself is enough to be eaten on its own, it can never be a complete dish without the boiled eggs. And when you try the heavenly combination of rich egg yolk with spicy, sweet and caramelly sauce you will understand why. There are many different ways to make this dish. Recipe I am sharing here has a couple of ingredients with Chinese influence, which brings even more depth of flavour to the sauce. —JIN
Korean rice cakes
gochujang-fermented Korean red chili paste
Place rice cakes in room temperature water and set aside. If you are using frozen ones, boil them until they are just about to get soft but still springy. Mix gochujang, oyster sauce, fermented black bean sauce, gochugaru, sugar, garlic and water. Add the mixture in at least 3 inch deep pan, and bring it to a boil. Drain the rice cakes and add them in a pan with chopped onion and cabbage. Let it simmer in medium high heat for 8-9 minutes. There is no oil in the pan so make sure to stir well while simmering and prepare leek and chillies.
In another pan, boil enough water to cover two eggs completely. Gently place the eggs, and cook for 6 1/2 to 7 minutes. You are looking for runny yolk with delicate but fully cooked white. In my experience, the key here is to use the freshest eggs you could possibly get. When the eggs are done, place them in a cold water for a few minutes to stop the cooking process. Gently peel when they are cool enough and set aside.
When the rice cakes and sauce have been simmered for 8-9 minutes, add in chopped leek with chillies and cook for another 4-5 minutes. Most of the sauce should have been absorbed and slightly caramelly. I like my rice cakes to have a bit of bite, but if you want softer rice cakes, cook for another few minutes until they reach the texture you like. You might need to add a little more water if there isn’t enough sauce to cook with. Stir well, take them off the heat and serve with eggs.