Tteokbokki Eggs

Ingrédients

• 8-12 Eggs
• 1 Onion
• 1 stalk Green Onion
• Few shakes of Salt ((When Boiling Eggs))
• Few squeezes of Vinegar ((When Boiling Eggs))
• 1 cup of Anchovy-Kelp Broth
• 2 Tablespoons Gochujang
• 3 Tablespoons Gochugaru
• 4 Tablespoons Soy Sauce
• 2 Tablespoons Sugar
• 3 Tablespoons Honey
• 10-15 Shakes of Black Pepper

Préparation

1. 1

   --- Make Anchovy-Kelp Both ---

2. 2

   Make Anchovy-Kelp broth. (Use a broth packet to save some time). Set aside one cup of broth. You can save the rest of the broth for another Korean soup or stew.

3. 3

   --- Ingredients Prep ---

4. 4

   Take out your eggs and let them sit-out at room temperature while we prep veggies.

5. 5

   Peel onion and julienne into thin slices

6. 6

   Dice green onion into small pieces

7. 7

   --- Boil Eggs ---

8. 8

   Bring a pot of water up to boil. Add a few pinches of salt and few squeezes of vinegar to the water. Once it's boiling, carefully add in each egg. Close the lid and boil for 7 minutes. After 7 minutes, strain the water and place in cold water. Then peel each one.

9. 9

   --- Reduce in Tteokbokki Sauce ---

10. 10

    Take out a pot. Then add in your anchovy-kelp broth (1 cup). Next add-in: Gochujang (2 Tablespoons), Gochugaru (3 Tablespoons), Soy Sauce (4 Tablespoons), Sugar (2 Tablespoons), Honey (3 Tablespoons), Black Pepper (10-15 Shakes). Mix until everything is well incorporated. Then turn on the heat and bring it up to a boil.

11. 11

    Once it's boiling, add in the onion slices. Then reduce the heat to a medium-low. Let the marinade reduce for 5-7 minutes or until the broth has reduced by half.

12. 12

    Next, add in your eggs. Let it cook for another 2 minutes. Move the eggs around in the sauce so it gets evenly coated.

13. 13

    Turn off the heat and plate. Garnish with green onions. Serve with a bowl of rice. And of course, Bon Appetit!