Recipe courtesy of Esther Choi
Recipe courtesy of Esther Choi
Watch how to make this recipe.
BEC Tteokbokki
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 702
- Total Fat
- 29 g
- Saturated Fat
- 11 g
- Carbohydrates
- 80 g
- Dietary Fiber
- 6 g
- Sugar
- 10 g
- Protein
- 29 g
- Cholesterol
- 192 mg
- Sodium
- 2088 mg
Tteokbokki is one of Korea’s most iconic street comfort foods — chewy rice cakes simmered in a bold, savory-sweet sauce that’s equal parts nostalgic and craveable. It’s the kind of dish that hits you with heat, warmth and pure satisfaction in every bite. Living in New York, my mornings almost always start the same way: Grabbing a classic bacon, egg and cheese (BEC) on my way to work. It’s salty, cheesy, comforting — a true NYC ritual that I absolutely love. So naturally, I wanted to bring these flavors into one of my favorite Korean dishes. This version from my book Hand Taste: Cook Like a Korean Grandmother is my bacon, egg and cheese take on tteokbokki — the perfect blend of Korea and New York in one pan: It’s bold, indulgent, a little playful and completely comforting thanks especially to its signature chewy Korean rice cakes.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 702
- Total Fat
- 29 g
- Saturated Fat
- 11 g
- Carbohydrates
- 80 g
- Dietary Fiber
- 6 g
- Sugar
- 10 g
- Protein
- 29 g
- Cholesterol
- 192 mg
- Sodium
- 2088 mg
Ingredients
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Directions
- Rinse the rice cakes. Set aside.
- Place the bacon in a cold large braiser and cook over medium heat until crispy and the fat is rendered, about 5 minutes. Remove the bacon from the pan with a slotted spoon and set aside.
- In the same pan with the bacon fat, cook the garlic over medium heat for just a minute to toast it. Add the rinsed rice cakes, 5 cups water, dashi stock coins, gochugaru, gochujang, sugar, soy sauce, fish sauce and mirin. Bring to a boil, lower the heat to simmer and add the fish cakes, cabbage and scallions. Cook until the rice cakes are tender and the sauce thickens, 3 to 5 minutes. Add the American cheese and mozzarella and stir to melt them into the sauce. Remove from the heat and top with the crispy bacon and the quartered hard-boiled eggs.
