Gyeran Tteokbokki

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 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.

   Ca. 12 min.

   Kokkens note: Immediately transfer the cooked eggs to an ice bath for easier peeling.

2. 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.

   Ca. 10 min.

   Kokkens note: Separating the rice cakes before soaking helps them cook more evenly.

3. 3

   Peel the hard-boiled eggs and set them aside.

   Ca. 3 min.

4. 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.

   Ca. 5 min.

   Kokkens note: Don't boil the kombu for too long, as it can make the broth bitter.

5. 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.

   Ca. 2 min.

6. 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.

   Ca. 10 min.

   Kokkens note: Stir gently to prevent the rice cakes from sticking to the bottom of the pan.

7. 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.

   Ca. 2 min.

8. 8

   Turn off the heat. Drizzle with sesame oil and serve immediately, garnished with the sliced scallions and toasted sesame seeds.

   Ca. 1 min.