Tteokbokki

Method

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1. 1If the rice cakes are refrigerated or frozen, soak them in warm water for 15-20 minutes and separate them, so they cook evenly and stay soft.
2. 2Bring the water to a boil in a wide, shallow pot. Add the gochujang, gochugaru, soy sauce, sugar and garlic and stir until smooth.
3. 3Add the rice cakes and cabbage. Cook over medium heat for 8-10 minutes, stirring often so the cakes don't stick to the bottom.
4. 4It's ready when the sauce has thickened into a glossy coating and the cakes are soft enough to pierce easily with a fork. If the sauce reduces too much, add a few spoonfuls of water.
5. 5Add the boiled eggs and scallions and toss them in the sauce for 1-2 minutes.
6. 6Sprinkle with sesame seeds and serve immediately; the rice cakes harden as they cool.