Tteokbokki

Ingredients for 4 servings:

• 8 eggs
• 600 g cake (rice cake), Korean style, chilled, from the Asian store
• 200 g cake (Fish Cake), Korean style, frozen, thin sheets, from the Asian store
• 60 g mushrooms (shiitake or tonko mushrooms), dried
• 5 spring onions
• 1 m.-large onion(s), white
• 2 m.-large zucchini
• 4 tsp sugar, white
• 4 tbsp soy sauce
• 4 tbsp chili paste (Gochujang), hot, Korean style, from the Asian store
• 1 liter of water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

A Korean dish made with fish cake, rice cake and a spicy chili paste.

Boil the eggs for 8-10 minutes and then refresh. Finely dice the onion and spring onions. Cut the zucchini into bite-sized pieces. Remove the fish cakes from the freezer and cut them into bite-sized pieces. Have these four ingredients ready in four separate bowls next to the stove. Also have the rice cakes, soy sauce, gochujang, and sugar ready. Add the mushrooms to a pot with the boiling water. Once the mushrooms are tender, add the rice cakes, fish cakes, sugar, and gochujang. Simmer for about 25 minutes. About 5-10 minutes before the end of the cooking time, add the zucchini, spring onions, and onion. Season with soy sauce, sugar, and gochujang, if using, and divide between four plates. Peel and halve the eggs. Garnish each of the four plates with four egg halves.