Tteokbokki

Ingredients for 3 servings:

• 1 bag of rice cakes (Korean tteok)
• 6 eggs
• 1 package of grated Gouda, approx. 150 – 200 g
• Chili sauce, Korean
• 3 sheets of dashi
• 4 tbsp ketchup
• 3 tbsp milk
• 1 clove(s) garlic
• 4 mushrooms
• 2 spring onions
• 2 onions
• Water

Instructions

Working time approx. 15 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Vegetarian

Place the rice cakes in water and let it simmer for about 10 minutes. Then cook for about 5 minutes. At the same time, hard-boil the eggs. Cut the garlic cloves, mushrooms, and onions into medium-sized slices. Chop the spring onions as finely as possible. Fill a pan with water and cook the dashi leaves in it. After a few minutes, drain the boiling water from the dashi and, depending on your desired spiciness, add 2-4 tablespoons of chili sauce to the dashi. Then add 4 tablespoons of ketchup and let the sauce simmer for about 5 minutes longer. Add the rice cakes and the prepared vegetables to the pan, stir everything well, and cook for about another 15 minutes. Now add the quartered eggs. When the sauce thickens, add 3 tablespoons of milk to reduce the spiciness. Stir regularly to ensure everything is combined. Let the dish simmer for a while and sprinkle with cheese. Let the tteokbokki rest for a few minutes.