Breakfast
Crispy Tteokbokki Rice Cake & Gochujang Egg Scramble with Charred Scallion Oil
Pan-fried Korean rice cakes (tteokbokki) get a golden sear and toss with spiced gochujang, while fluffy scrambled eggs are finished with charred scallion oil and a whisper of sesame. A sweet-spicy breakfast that rewards technique: timing the rice cake texture and emulsifying that oil.
1090calper serving
22gprotein
100gcarbs
68gfat
8min prep 18min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
Members
Create a free account to see the full recipe
Free members get the full ingredients, step-by-step method and the ability to save favorites.
Popular recipes to try next
- Pound Cake Recipe 75 min
- Coconut Rice Recipe 30 min
- Mexican Rice Recipe 35 min
- Egg Fried Rice Recipe 27 min
- Spanish Rice Recipe 35 min
- Tteokbokki Recipe 17 min
- Rice Pudding Recipe 50 min
- Cauliflower Rice Recipe 18 min
More recipes using rice
Cook these next
They reuse what this recipe already has you buying.
Gochujang-Cured Egg Yolk & Crispy Rice Cake with Black Garlic Oil
Breakfast · 594 cal
Gochujang-Caramelized Pear & Crispy Anchovy Egg Rice
Breakfast · 1210 cal
Gyeran Mari with Gochugaru Aioli, Crispy Garlic Chips & Dukka Dust
Appetizer · 1041 cal
Crispy Tteokbokki Rice Cake Skewers with Sriracha-Miso Glaze & Bonito Flake Shower
Appetizer · 905 cal
Crispy Tteokbokki Rice Cake Skewers with Gochujang-Black Garlic Glaze, Bonito Flake Shower & Toasted Sesame Dust
Appetizer · 767 cal
Honey Garlic Chicken
Dinner · 442 cal
