Egg Stir-fried Tteokbokki

Cut rice cakes and fish cakes into bite-sized pieces.

Slice green onions thinly.

Heat oil in a pan, beat the eggs, and make scrambled eggs.

When the eggs are half cooked, add rice cakes and fish cakes, and stir-fry.

Add gochujang, chili powder, soy sauce, and sugar, then stir-fry together.

Pour a little water, mix well, and simmer over medium heat.

Finish by adding green onions and sesame oil, then mix.