Gyeran Tteokbokki
A classic Korean street food snack featuring chewy rice cakes and hard-boiled eggs simmered in a rich, spicy-sweet gochujang sauce. It's a quick, easy, and deeply satisfying one-pot meal perfect for a hearty snack or light lunch.
An original recipe by Forkin
- Total time
- 30 min
- Serves
- 2
- Difficulty
- Easy
Allergen information: may contain eggs, gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 4 pcslarge egg
- 400 gKorean rice cakes (garae-tteok), cylindrical type, fresh or frozen
- 1 pcsscallion, chopped
Sauce
- 480 mlwater
- 1 pcskombu, about 10x10 cm(optional)
- 3 tbspgochujang
- 1 tbspgochugaru, korean chili flakes, adjust to taste
- 1 tbspsoy sauce
- 1 tbspgranulated sugar
- 2 clovegarlic, minced
Garnish
- 1 pcsscallion, thinly sliced
- 1 tspsesame oil
- 1 tsptoasted sesame seed
Equipment
large skillet or pot · colander · cutting board · knife · whisk · small pot
The method
Step by step
- 1
Place the eggs in a small pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes to hard-boil.
About 12 min
Cook’s note: Immediately transfer the cooked eggs to an ice bath for easier peeling.
- 2
While the eggs cook, prepare the rice cakes. If they are hard or frozen, soak them in a bowl of warm water for 10 minutes to soften. Drain well.
About 10 min
Cook’s note: Separating the rice cakes before soaking helps them cook more evenly.
- 3
Peel the hard-boiled eggs and set them aside.
About 3 min
- 4
In a large skillet or wide pot, combine the water and kombu. Bring to a simmer over medium-high heat, then remove and discard the kombu.
About 5 min
Cook’s note: Don't boil the kombu for too long, as it can make the broth bitter.
- 5
Whisk the gochujang, gochugaru, soy sauce, sugar, and minced garlic into the broth until the paste is fully dissolved. Bring the sauce to a gentle boil.
About 2 min
- 6
Add the drained rice cakes to the simmering sauce. Cook, stirring occasionally, for 8-10 minutes, or until the rice cakes are soft and the sauce has thickened.
About 10 min
Cook’s note: Stir gently to prevent the rice cakes from sticking to the bottom of the pan.
- 7
Add the peeled hard-boiled eggs and the chopped scallions to the pot. Gently stir to coat everything in the sauce and cook for another 2 minutes to heat through.
About 2 min
- 8
Turn off the heat. Drizzle with sesame oil and serve immediately, garnished with the sliced scallions and toasted sesame seeds.
About 1 min
Keep it good
Store leftovers in an airtight container in the refrigerator.
Gently reheat in a pan over low heat, adding a splash of water to loosen the sauce.
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