Servings: 1
Equipment
- 1 non-stick pan
Ingredients
- 1 cup Korean rice cakes (about 120g) (fresh, refrigerated or frozen)
- 1 tsp Dark Soy Sauce (or Regular Soy sauce)
- 2 eggs
- ½ sprig chopped scallions
- 1 tbsp soy sauce
- 1 tbsp sugar
- ½ tbsp rice vinegar
- 1 tsp Sriracha (or minced chili) (to your taste)
- Đồ Chua (pickled carrots and daikon) (or julienned carrots and green papaya / daikon)
- Cooking oil
Instructions
- Prepare the rice cakes (omit this step if you are using fresh tteokbokki).- For refrigerated rice cakes: soak them in warm water until they become evenly soft.- For frozen rice cakes: Soak them in water for 10-20 minutes, then boil for 2-3 minutes until they are soft throughout.
- Drain the rice cakes thoroughly. Depending on your rice cake size and personal preference, you can opt to halve them or leave them whole.
- Coat the rice cakes with dark soy sauce or regular soy sauce.
- Heat cooking oil in a pan over medium heat. Fry the rice cakes, rotating them occasionally, until they become evenly browned with a crispy exterior.
- Once the rice cakes are crispy, crack two eggs into the pan and spread them evenly over the rice cakes to hold them together. Add the chopped scallions.
- Flip the mixture once the bottom of the eggs is cooked. When it's ready, transfer it to a plate.
- Prepare the dipping sauce by combining soy sauce, vinegar, sugar, and sriracha or minced chili.
- Serve Bột Chiên with the dipping sauce and Đồ Chua (or julienned carrot and green papaya)
Tried this recipe?Let us know how it was!