Tteokbokki

Method

1. 1 Soak the tteok rice cakes in warm water for 10 minutes until softened, then drain.
2. 2 Cook the broth with gochujang chili paste, Korean chili powder, minced garlic, and sugar, stirring until dissolved.
3. 3 Add the rice cakes and cook for 8 minutes until the sauce thickens and coats them evenly.
4. 4 Add halved hard-boiled eggs and chopped scallions.
5. 5 Cook for another 2 minutes, season with soy sauce, and serve hot.

With an appliance

• Microwave 22 min

  Replace step 3: toss the rice cakes with the sauce in a deep bowl at 700 W for 5 minutes, then remove and stir once in between; this reduces the cooking time by about 3 minutes, and the sauce will be less sticky, although the consistency will be similar to pan-frying.