Spicy Tteokbokki with Quail Eggs
Chewy Korean rice cakes coated in a fiery gochujang glaze with soft quail eggs. Ready in 15 minutes — the ultimate street-food craving at home.
- Total time
- 15 min
- Servings
- 2
- Calories
- 320
- Protein
- 8g
comfortquickkoreanvegetarianvegetarianchewytenderweeknight
Ingredients
- 3 tbsp gochujang (Korean red chili paste)
- 1 cup water
- 1 tbsp granulated sugar
- 1.5 cups frozen or fresh tteok (Korean rice cakes)
- 4 whole quail eggs
- 1 stalk scallion, sliced into 1-inch pieces
Instructions
- 1
Bring water to a boil in a medium skillet over medium-high heat, about 2 minutes.
- 2
Whisk gochujang and sugar into the boiling water until smooth and no lumps remain.
- 3
Add rice cakes and quail eggs to the sauce, stirring gently to coat.
- 4
Simmer uncovered for 6–8 minutes, stirring occasionally, until sauce thickens and rice cakes are tender.
- 5
Fold in scallion, stir once, and remove from heat immediately.
- 6
Divide between bowls and pour extra sauce over top. Serve hot.
Tools you’ll need
- medium skillet (10–12 inch)
- whisk
- wooden spoon or silicone spatula
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