Tteokbokki Eggs. When you order a plate of Tteokbokki, it usually comes with a hardboiled egg on the side. But it's always just ½ an egg! And I would fight my sister for it. My fork would go in first. But within milliseconds, her fork would stab the egg too. The egg would grow tired from this tense push-and-pull and would split in half. My sister would instinctively hit me over the top of the head. Then I would cry and run to momma. While my sister finished the plate with satisfaction. Today - after 30 years - I can finally eat my Tteokbokki Eggs in peace 🤗
Few cooking notes:
- The eggs taste best when eaten within 3-4 days. Store in the refrigerator.
- Use a broth packet to save time (Buy them here)
- Make sure to wait until the marinade reduced by half - before adding the eggs.
- Feel free to adjust the timing if you want a slightly softer-boiled eggs.
Neighbors, this is a very tasty recipe. It's spicy - so make sure to cook some rice on the side.
- 8-12 Eggs
- 1 Onion
- 1 stalk Green Onion
- Few shakes of Salt (When Boiling Eggs)
- Few squeezes of Vinegar (When Boiling Eggs)
- 1 cup of Anchovy-Kelp Broth
- 2 Tablespoons Gochujang
- 3 Tablespoons Gochugaru
- 4 Tablespoons Soy Sauce
- 2 Tablespoons Sugar
- 3 Tablespoons Honey
- 10-15 Shakes of Black Pepper
Make Anchovy-Kelp Both
- Make Anchovy-Kelp broth. (Use a broth packet to save some time). Set aside one cup of broth. You can save the rest of the broth for another Korean soup or stew.
- Take out your eggs and let them sit-out at room temperature while we prep veggies.
- Peel onion and julienne into thin slices
- Dice green onion into small pieces
- Bring a pot of water up to boil. Add a few pinches of salt and few squeezes of vinegar to the water. Once it's boiling, carefully add in each egg. Close the lid and boil for 7 minutes. After 7 minutes, strain the water and place in cold water. Then peel each one.
Reduce in Tteokbokki Sauce
- Take out a pot. Then add in your anchovy-kelp broth (1 cup). Next add-in: Gochujang (2 Tablespoons), Gochugaru (3 Tablespoons), Soy Sauce (4 Tablespoons), Sugar (2 Tablespoons), Honey (3 Tablespoons), Black Pepper (10-15 Shakes). Mix until everything is well incorporated. Then turn on the heat and bring it up to a boil.
- Once it's boiling, add in the onion slices. Then reduce the heat to a medium-low. Let the marinade reduce for 5-7 minutes or until the broth has reduced by half.
- Next, add in your eggs. Let it cook for another 2 minutes. Move the eggs around in the sauce so it gets evenly coated.
- Turn off the heat and plate. Garnish with green onions. Serve with a bowl of rice. And of course, Bon Appetit!
I stumbled across this recipe a couple years ago when I was craving tteokbokki but only had eggs in the fridge, and make it allll the time still!! I add mozzarella on top and if I have rice in the pot I'll make fried rice in the leftover sauce. So good and my whole family loves it!
It's so delicious! I reduced the gochugaru by half and it was just enough heat for me. Thanks!
Looked great when you made it AND it tasted delicious when I made it! A newfound family favorite for sure. Thanks for sharing.
Hi! This dish looks droolicious! I have all of the ingredients except the anchovy kelp broth. Is there anything else I can use as a substitute? I do have shredded wakame in my cabinet. Things are a bit tight financially and I'm trying to refrain from purchasing extras.
Hi Dani, yes you can try using veggie stock as well 🙂