Spicy Tteokbokki with Quail Eggs, Shallots, and Jalapeño

4 SERVINGS

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INGREDIENTS

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

INSTRUCTIONS

1
Place the quail eggs in 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 the chopped garlic, shallot, white part of the spring onion, and jalapeño over medium heat. Add the broth, gochujang, soy sauce, sugar, and rice vinegar. Stir and bring to a boil. Add the 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 cilantro, 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 too. Taste some of her delicacies.