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Spicy Tteokbokki with Quail Eggs, Shallots, and Jalapeño

4 SERVINGS
Under an hour

Buy all ingredients right below the recipe

INGREDIENTS

  • 400 g Korean Jongga rice cakes
  • 10 quail eggs
  • 1 tablespoon vegetable oil
  • 3 cloves garlic (chopped)
  • 1 spring onion (white part for the sauce, green for garnish)
  • 1 shallot (finely chopped)
  • 1 small jalapeño pepper (sliced)
  • 500 ml broth (chicken or vegetable)
  • 2 tablespoons Korean gochujang chilli paste
  • 1 tablespoon sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil
  • Coriander for sprinkling

INSTRUCTIONS

  • 1
    Place quail eggs into boiling water and cook for 3 minutes. Then immediately cool them in cold water and peel.
  • 2
    Add oil to a deep pan or pot and briefly sauté chopped garlic, shallots, the white part of the spring onion, and jalapeño over medium heat. Add broth, gochujang, soy sauce, sugar, and rice vinegar. Stir and bring to a boil. Add Jongga rice cakes and cook for about 8–10 minutes until they soften and the sauce thickens. Stir regularly to prevent sticking. Add the quail eggs and let them heat through for another 1–2 minutes.
  • 3
    Finally, drizzle with sesame oil, sprinkle with coriander and the green part of the spring onion.
Zuzana Nová
Zuzana is a mother of two, a great cook, and the author of the blog Nová kuchyně. Plus, she prepares recipes especially for Rohlík, and thus for you. Taste some of her delicacies.

INGREDIENTS