Savory & Flavorful! Egg Soy Sauce Oil Tteokbokki
Super Easy & Charming! The Golden Recipe for Egg Soy Sauce Oil Tteokbokki
Introducing a ‘Egg Soy Sauce Oil Tteokbokki’ recipe that’s quick and easy to make with ingredients you likely have at home. The combination of crispy on the outside, chewy on the inside tteok, tender scrambled eggs, and savory soy sauce seasoning is exceptional. It’s a wonderfully appealing tteokbokki, perfect as a snack for kids or a late-night treat for adults. Try it now!
Tteokbokki- 300g Tteokbokki rice cakes
- 3 Eggs
- 1/2 tsp Salt (for egg mixture)
- 1/2 Green onion stalk (finely chopped, for egg mixture)
- 3 Tbsp Cooking oil (for stir-frying tteok)
- 1/2 White part of green onion (sliced diagonally, for green onion oil)
- 1 Tbsp Sugar
- 1 Tbsp Soy sauce
- 1 Tbsp Toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
Rinse the 300g of tteokbokki rice cakes under cold water. After rinsing, drain them thoroughly in a colander to remove excess water, preventing them from sticking together. If your rice cakes are hard, blanching them in boiling water for about 1 minute will make them softer and tastier for stir-frying.
Step 2
In a bowl, crack 3 eggs. Add 1/2 tsp of salt and the finely chopped green part of the green onion. Whisk everything together until well combined to prepare the egg mixture. Adding green onion helps to eliminate any eggy smell and adds a pleasant aroma.
Step 3
Heat 3 tablespoons of cooking oil in a pan over medium-low heat. Add the diagonally sliced white part of the green onion and stir-fry slowly to infuse the oil with green onion flavor. Cook until a sweet aroma starts to rise from the green onion to create delicious green onion oil.
Step 4
Once the green onion oil is fragrant, add the drained tteokbokki rice cakes to the pan and increase the heat to medium. Spread the rice cakes evenly across the pan.
Step 5
Stir-fry the rice cakes until they become slightly crisp and develop a ‘crunchy’ texture, as if they are being lightly fried in the oil. It’s important to stir-fry them sufficiently until the surface is lightly golden and chewy. This step is key to making the rice cakes extra delicious.
Step 6
Once the rice cakes are well stir-fried, evenly sprinkle 1 tablespoon of sugar over them. The sugar will melt and coat the rice cakes, adding a subtle sweetness and a nice sheen. Continue to stir-fry the rice cakes with the sugar.
Step 7
After the sugar has coated the rice cakes, pour 1 tablespoon of soy sauce along the edge of the pan. Pouring the soy sauce this way first enhances its savory flavor and helps it penetrate deeply into the rice cakes.
Step 8
Stir-fry quickly, tossing the rice cakes back and forth, to ensure the soy sauce is evenly absorbed. Be careful not to burn them. Even at this stage, the savory ‘Soy Sauce Oil Tteokbokki’ on its own makes a delicious snack. The flavor is excellent!
Step 9
Now, pour the prepared egg mixture around the edges of the pan. When pouring the egg mixture into the pan with the cooking tteok, you can lower the heat slightly or turn it off momentarily. Make space for the egg mixture to blend well with the tteok.
Step 10
As the egg mixture begins to cook, use chopsticks or a spatula to stir and scramble it evenly, similar to making scrambled eggs. Gently mix and cook so the eggs and tteok combine smoothly without clumping. Be careful not to overcook the eggs until they become dry and crumbly.
Step 11
Once all ingredients are well combined, turn off the heat. Finally, sprinkle 1 tablespoon of toasted sesame seeds over the dish. The nutty aroma of the sesame seeds will further enhance the flavor of the tteokbokki. Serve beautifully on a plate for a wonderful ‘Egg Soy Sauce Oil Tteokbokki’!
Step 12
Enjoy your ‘Egg Soy Sauce Oil Tteokbokki’ with its wonderful savory aroma and perfectly balanced sweet and salty taste!
