Egg Stir-Fried Tteokbokki

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

Add oil to a pan and scramble the eggs.

Add the rice cakes and fish cakes to the pan and stir-fry together.

Add gochujang (red chili paste), sugar, soy sauce, and minced garlic, then mix well.

Pour in water or broth and stir-fry until the ingredients are cooked through.

Once the sauce is evenly absorbed, add the scrambled eggs back in and mix well.

Finish by drizzling sesame oil and sprinkling with green onions and sesame seeds.