(recipe for 4 portions)

• 800g tteok (Korean rice cakes), soaked in cold water if hard
• 1.2l water
• 4 spoons gochujang
• 1 spoon gochugaru (optional)
• 2 spoons soy sauce
• 2 spoons sugar
• half of a small cabbage, finely sliced (2 handfuls)
• 2 green onions
• 6 cloves garlic, sliced
• 2 soft-boiled eggs
• 1 spoon sesame oil (optional)
• sesame seeds

1. In a pot bring water to boil.
2. Stir in gochujang, gochugaru, soy, sugar until dissolved.
3. Add tteok and cabbage, simmer ~10 min, stir so it doesn’t stick.
4. Add green onions (save some for decoration), garlic, cook another ~3 min until sauce thickens.
5. Finish with sesame oil, top with soft-boiled eggs, same green onions, sesame seeds, serve hot.

I love tteokbokki, but I had no idea it was so simple to make!

(recipe for 4 portions)

• 800g tteok (Korean rice cakes), soaked in cold water if hard
• 1.2l water
• 4 spoons gochujang
• 1 spoon gochugaru (optional)
• 2 spoons soy sauce
• 2 spoons sugar
• half of a small cabbage, finely sliced (2 handfuls)
• 2 green onions
• 6 cloves garlic, sliced
• 2 soft-boiled eggs
• 1 spoon sesame oil (optional)
• sesame seeds

1. In a pot bring water to boil.
2. Stir in gochujang, gochugaru, soy, sugar until dissolved.
3. Add tteok and cabbage, simmer ~10 min, stir so it doesn’t stick.
4. Add green onions (save some for decoration), garlic, cook another ~3 min until sauce thickens.
5. Finish with sesame oil, top with soft-boiled eggs, same green onions, sesame seeds, serve hot.

I love tteokbokki, but I had no idea it was so simple to make!