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Vegetarian, East Asian

Tteokbokki with hard boiled eggs

Tteokbokki with hard boiled eggs is a Korean dish made of chewy rice cakes simmered in a sweet and spicy gochujang sauce, serving 4 people in 35 minutes, at an easy difficulty level, for about €2.20 per person. The key to success is a well balanced sauce, spicy, sweet, and salty, cooked down just enough to cling to the rice cakes.

Tonight, chewy rice cakes simmered in a sweet and spicy gochujang sauce, with hard boiled eggs.

Tteokbokki with hard boiled eggs
Total time
35 min
Difficulty
Easy
Cost per person
€2.20
Calories per person
430 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Tteok rice cakes have a distinctive chewy, almost bouncy texture that soaks up sauce without ever falling apart. Gochujang brings a rounded heat, not harsh, softened by sugar and sharpened by chili flakes. The cabbage softens gently in the broth and the hard boiled eggs add a creamy bite, making this a welcome change from the usual pasta and casseroles.

It's a solid weeknight dinner when you want something different without spending the whole evening cooking, and it works for kids too once you tone down the spice. Mon Chou suggests it in fall and winter, when you want a dish that warms you up and shakes things up. Serve it piping hot, straight from the pan, for everyone to share at the table.

The ingredients

4 people

Pantry

  • Korean rice cakes (tteok) 600 g
  • Gochujang 3 tbsp
  • Korean chili flakes or mild paprika 1 tbsp
  • Soy sauceoften in the pantry 2 tbsp
  • Sugaroften in the pantry 2 tbsp
  • Vegetable broth 50 cl

Dairy

  • Eggs 4

Fruits and vegetables

  • White cabbage 200 g
  • Scallions 3

Allergens Eggs, Soy, Gluten

The step by step recipe

  1. Boil the eggs, then plunge them into cold water and peel them. 10 min

    Start them in boiling water, they'll peel more easily.

  2. Cut the cabbage into strips and the scallions into pieces.

    Keep the cabbage strips fairly wide.

  3. Whisk the gochujang, chili flakes, soy sauce, and sugar into the hot broth. 3 min

    Taste the sauce before adding the rice cakes, it's what makes the dish.

  4. Add the rice cakes and cabbage to the simmering sauce, stir often, and cook until the sauce thickens. 12 min

    Stir constantly, the rice cakes stick to the bottom.

  5. Add the hard boiled eggs and scallions, heat through for 2 minutes, and serve piping hot. 2 min

    Cut the eggs in half so they soak up the sauce.

Our tips to get it right

  • If your rice cakes are straight from the fridge or a bit firm, soak them in warm water first so they soften evenly.
  • Add the gochujang gradually the first time you make this, brands vary a lot in spiciness and saltiness.
  • Keep a little extra broth on hand, the sauce thickens fast near the end and you can loosen it if needed.

The variations

  • Swap the white cabbage for napa cabbage, it's more delicate and cooks faster.
  • For a milder version that kids enjoy, cut the chili flakes in half and keep the gochujang for its color and sweetness.
  • Add slices of cheese at the end of cooking for a melty version, a popular twist in South Korea.

What to serve it with

  • Iced green tea or lemon water
  • Kimchi for acidity
  • Steamed white rice on the side

Storage

Tteokbokki keeps for 2 days in the fridge in a sealed container. It doesn't freeze well, the rice cakes turn brittle once thawed. Reheat it in a pan with a splash of water or broth to bring the sauce back to life.

Questions about this dish

Can you use frozen rice cakes?

Yes, thaw them first, then soak them in warm water for a few minutes before cooking so they soften quickly and cook evenly.

Can you replace gochujang if you can't find it?

Gochujang is hard to truly replace, but a mix of miso and sweet chili sauce can work in a pinch, though it will change the final flavor a bit.

Can you make the sauce ahead of time?

Yes, you can mix the gochujang, chili flakes, soy sauce, and sugar the day before and keep it in the fridge, then just stir it into the hot broth when ready to cook.

How do you adapt this dish for young kids?

Cut back heavily on or skip the chili flakes and keep a small amount of gochujang for color and sweetness without too much heat.

How long does it take to make a tteokbokki with hard boiled eggs?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a tteokbokki with hard boiled eggs?

About 430 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a tteokbokki with hard boiled eggs cost?

About €2.20 per serving, or €8.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, soy, gluten. Always check the labels of the products you buy.

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