Directions

To Prep

1. For the tteokbokki sauce, combine all sauce ingredients in a large mixing bowl and mix well. Refrigerate for at least 30 minutes.
2. For the rice cakes, if frozen, thaw and soak in warm water for 15 minutes or so before draining.
3. For the eggs, in a suitable size saucepan, bring enough water to a boil over high. Add the eggs and cook for 6 minutes. Immediately immerse in iced water for another ten minutes before carefully peeling.

To Make

1. Heat half of the oil in a large nonstick pan/wok over high heat. Add pork belly and cook until lightly golden, about 2 minutes.
2. Reduce the heat to medium-high, sprinkle a pinch of sugar, then add rice cakes and cook, tossing now and again until lightly toasted, then toss again being careful not to stick along the way.
3. Once crispy, add the sauce, tossing to coat evenly.
4. Divide among 6 serving bowls/plates, garnish with spring onion and halved egg. Top with either a sprinkle of dried chili flakes or chili threads. Finally – Dig in & enjoy!