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Tteokbokki Eggs
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5 from 1 vote

Tteokbokki Eggs


Tteokbokki Eggs

  • 8-12 Eggs
  • 1 Onion
  • 1 stalk Green Onion
  • Few shakes of Salt (When Boiling Eggs)
  • Few squeezes of Vinegar (When Boiling Eggs)

Spicy Marinade

  • 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.

Ingredients Prep

  • 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

Boil Eggs

  • 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!