Spicy Rice Cake Lunch Bowl — Tteokbokki Classic Lunch Bowl
Korean tteokbokki lunch bowl with chewy rice cakes, eomuk fish cake, and cabbage simmered in a sweet-spicy gochujang-anchovy broth, finished with a soft-boiled egg and scallion.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 400g rice cakes in cold water 15 minutes, drain. Cut 240g fish cake into triangles. Slice 160g onion thickly, cut 200g cabbage into 4cm pieces, cut 4 spring onions into 5cm batons. Grate 6 garlic cloves. Whisk gochujang, gochugaru, brown sugar, soy sauce, and garlic with 800ml stock until smooth.
Boil
In a small pot of boiling water, cook 2 eggs 7 minutes for soft-boiled. Transfer to ice water, peel, halve, and set aside.
Build
Pour sauce mixture into a wide skillet or medium pot, bring to boil over medium-high heat. Add onion and cabbage, simmer 3 minutes until just softened.
Simmer
Add rice cakes and fish cake, simmer 9–10 minutes over medium heat until rice cakes turn glossy and chewy and sauce thickens slightly.
Reduce
Raise heat to medium-high, reduce 2–3 minutes until sauce coats the back of a spoon and clings to rice cakes. Scatter spring onion batons, simmer 60 seconds until just wilted.
Finish and plate
Drizzle sesame oil over the surface, slide halved eggs into the centre, scatter sesame seeds, and divide between two bowls or serve family-style.
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