Tteokbokki – Korean rice cake

• Place all the rice cake into a large bowl and filled with enough water to cover it. Let the rice cake soak for about 10 minutes to help soften it up.
• Bring a small pot of water to a boil and gently place the 6 eggs into the boiling water. Set a timer for 10-12 minutes (depending on the degree of hard boil you want), and let the eggs boil. When the timer is up, rinse the eggs in cold water to stop the cooking. Once the eggs are cool enough to handle, peel the eggs. Set aside until needed.

  *The cooking time for these eggs is based on eggs right out of the fridge. If your eggs have been sitting out or at room temperature, decrease the cooking time as needed. Also, a 10-minute boil results in a just hardboiled egg (so the yolk is kind of between a medium and hardboiled). An 11 -12 minute cook time results in a fully hardboiled egg.*

• While waiting for the rice cake to soak and the eggs to boil, combine the ½ cup water, gochujang, gochugaru, sugar, soy sauce, and salt into a pot, large enough to accommodate all the rice cakes. Mix the sauce a bit to break up and help the gochujang dissolve and bring the sauce to a simmer over medium-high heat. Let the sauce simmer for about 5-10 minutes.
• Once the sauce has simmered for a bit, drain the rice cake and add it to the sauce. Let the rice cake simmer in the sauce for 2-3 minutes while stirring constantly. Add the chopped cabbage, fishcakes, and hardboiled eggs to the rice cake and let it simmer for about 3 minutes to slightly soften the cabbage and warm everything up.
• Add about 1 Tablespoon of cool water to the cornstarch and mix until combined. Drizzle the cornstarch slurry into the hot tteokbokki sauce while stirring and let the mixture simmer for a minute to thicken the sauce.
• Enjoy the tteokbokki while it’s hot with a couple of sprinkles of sesame seeds and sliced green onions!

Notes