Ingredients
- ***Tteokbokki Sauce***
- 1/2 Cup soy sauce
- 1/2 Cup sesame oil
- 1/2 Cup water
- 120 grams sugar
- 60 grams gochugaru
- 80 grams gochujang
- 1 bulb garlic (finely chopped)
- 3 Spring onions (thinly sliced)
- ***Remaining Ingredients***
- 1 kg tteokbokki-style rice cakes
- 6 large eggs, at room temperature
- 20 ml vegetable oil
- 120 grams pork belly, (sliced matchstick/strip style)
- pinch of sugar
- 375 ml of the tteokbokki sauce
- 3 Spring onions, (thinly sliced)
Method
- ***Tteokbokki Sauce***
- - Combine all sauce ingredients in a large mixing bowl and mix well. Refrigerate for at least 30 minutes.
- ***Main Dish***
- Rice cakes – If frozen, thaw and soak in warm water for 15 minutes or so before draining.
- Eggs – In a suitable size saucepan, bring enough water to a boil over high. Add the eggs and cook for 6 minutes. Immediately immerse in iced water for another ten minutes before carefully peeling.
- Heat half of the oil in a large nonstick pan/wok over high heat. Add pork belly and cook until lightly golden, about 2 minutes.
- Reduce the heat to medium-high, sprinkle a pinch of sugar, then add rice cakes and cook, tossing now and again until lightly toasted, then toss again being careful not to stick along the way.
- Once crispy, add the sauce, tossing to coat evenly.
- - Divide among 6 serving bowls/plates, garnish with spring onion and halved egg. Top with either a sprinkle of dried chili flakes or chili threads.
- Finally – Dig in & enjoy!
Product used in recipe
- Lee Kum Kee - Black Sesame Oil
- Lee Kum Kee - Premium Soy Sauce
