Mild Morning Tteokbokki — Gentle Breakfast Rice Cake Stir-Fry
A softer, gentler take on Korea's beloved spicy rice cakes, this breakfast version dials back the heat and turns up the savory sweetness. Chewy tteok rice cakes simmer in a mild gochujang-soy sauce with fish cakes, soft-boiled eggs, and scallions until glazed and tender. All the soul-satisfying chewiness of traditional tteokbokki without the fire-alarm spice level, perfect for easing into the morning.
Ingredients
- 12 oz Korean rice cakes (tteok), cylindrical type, separated if frozen
- 2 sheets Korean fish cake (eomuk), cut into triangles or strips
- 2 large eggs
- 2 cups anchovy-dashima broth (or 2 cups water with 1 tsp dashida)
+ 8 more ingredients
Instructions
If using frozen or refrigerated rice cakes, soak them in warm water for 10 minutes to soften and separate. Drain before cooking.
Bring a small pot of water to a boil. Gently lower the eggs in and boil for 7 minutes for a jammy, soft-set yolk. Transfer to an ice bath, then peel and set aside.
In a wide skillet or shallow pot, combine the broth, gochujang, soy sauce, honey, sugar, and minced garlic. Whisk together and bring to a gentle boil over medium heat.
Add the rice cakes to the sauce and cook for 5-6 minutes, stirring frequently, until the rice cakes are soft, chewy, and the sauce has thickened and started to glaze them.
Add the fish cake pieces and scallion pieces. Cook for another 2-3 minutes until the fish cakes are heated through and have absorbed some sauce.
Drizzle with sesame oil and stir gently to combine.
Transfer to serving bowls. Halve the soft-boiled eggs and nestle them on top. Sprinkle with sesame seeds.
Serve immediately while the rice cakes are soft and chewy. They firm up and harden as they cool.
Nutrition Estimate
Per serving • Estimated by Blinner AI