Spicy Tteokbokki with Quail Eggs, Shallots, and Jalapeño

Place quail eggs into boiling water and cook for 3 minutes. Then immediately cool them in cold water and peel.

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.

Finally, drizzle with sesame oil, sprinkle with coriander and the green part of the spring onion.