Spicy Gochujang Tteokbokki Hash with Fried Egg

Instructions

1. 1

   If rice cakes are hard, soak them in warm water for 10-15 minutes until pliable. Drain and set aside.

   ~15 min
2. 2

   In a medium bowl, whisk together gochujang, gochugaru, soy sauce, honey, minced garlic, and sesame oil to create the sauce. Add 1/4 cup of water and mix well.

   ~3 min
3. 3

   Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the sliced onion and sauté for 3-4 minutes until softened.

   ~4 min
4. 4

   Add the drained rice cakes and the prepared sauce to the skillet. Stir to coat the rice cakes evenly. Add the remaining 1/4 cup of water and bring to a simmer.

   ~5 min
5. 5

   Cook for 8-10 minutes, stirring frequently, until the rice cakes are soft and chewy and the sauce has thickened. Stir in most of the chopped scallions.

   ~10 min
6. 6

   While the tteokbokki is cooking, heat the remaining 1 tablespoon of vegetable oil in a separate non-stick pan over medium heat. Crack the eggs into the pan and fry to your desired doneness (sunny-side up recommended). Season with salt and pepper.

   ~5 min
7. 7

   Divide the spicy tteokbokki hash between two serving bowls. Top each bowl with a fried egg and sprinkle with the remaining chopped scallions.

   ~2 min