A Korean street-food favorite, tteokbokki is made by simmering cylindrical rice cakes in a sweet and spicy gochujang sauce. Their sticky, chewy texture and sharp heat make this a quick snack.
Mix the water, gochujang, soy sauce, sugar, and red pepper flakes in a pot. Bring to a boil over medium heat.
Add the rice cakes and cook over medium heat for 10 minutes, stirring occasionally, until they soften and absorb the sauce. Keep an eye on the pot so the sauce does not stick to the bottom.
Add the scallions and cook for 2 more minutes.
Serve hot, with a boiled egg if desired.
Store in a sealed container in the refrigerator for up to 2 days. Rice cakes can firm up, so add a little water when reheating. Check the gochujang and soy sauce labels for allergens such as soy and wheat (gluten); ingredients vary by product.
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