Egg Tteokbokki

Name: Egg Tteokbokki
Total time: 15 min
Yield: 264 g
Ingredients: Green Onion 50 g; Extra Virgin Olive Oil 5 ml; Namhae Oyster Sauce 5 g; Saeminae Kitchen Soy Sauce 10 ml; Scrambled Eggs 94 servings; Tomato 100 g

Cook 15 min Difficulty NORMAL 255 kcal

#Egg Tteokbokki #Tteokbokki #Egg Rice Cake #Korean Street Food #Spicy Food #Snack #Street Food #Late Night Snack #Fish Cake #Egg Dish

Image coming soon

Ingredients

Main ingredients

Green Onion 50 g
Extra Virgin Olive Oil 5 ml
Namhae Oyster Sauce 5 g
Saeminae Kitchen Soy Sauce 10 ml
Scrambled Eggs 1 servings
Tomato 100 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 13.75 g 20%

Protein 12.94 g 19%

Fat 18.27 g 61%

Serving size 264g

Cooking steps

1

Cut the rice cakes, fish cakes, and green onions into bite-sized pieces.
2

Boil the eggs, then peel them and set aside.
3

In a pan, add water, gochujang (Korean red chili paste), gochugaru (red chili flakes), sugar, soy sauce, and minced garlic. Bring to a boil.
4

Once the sauce boils, add the rice cakes and fish cakes, and simmer for 5 minutes.
5

Add the boiled eggs and continue to simmer for another 3 minutes while spooning the sauce over the eggs.
6

Top with green onions, mix well, and finish.

Egg Tteokbokki

AI 영양사 앤디