Today we’re making Quail Egg Tteokbokki — a nostalgic Korean street food twist that’s sweet, spicy, and so comforting.
It’s incredibly simple: just toss everything in a pot and boil until the rice cakes puff up. Then add fish cakes and quail eggs, simmer a bit more, and you’re done!
For the sauce: mix 300ml water, 200–250g wheat rice cakes, 1 heaping spoon of gochujang, 1.5–2 tbsp gochugaru, 1 tbsp sugar, 3–4 tbsp corn syrup (adjust to taste), 0.5 tsp MSG (optional for restaurant-style flavor), and black pepper. Simmer till the rice cakes are tender. Add 2–3 sheets of sliced fish cakes and some quail eggs (or regular boiled eggs) and cook for a few more minutes.
Pro tip: Adjust sweetness to your liking, but don’t be shy—tteokbokki is best when sweet and sticky!
Full video, cookware, and ingredient links are in my profile. Check it out!
Video is loading, please wait
