Spicy Tteokbokki with Quail Eggs and Jalapeño

Place the quail eggs in boiling water and cook for 3 minutes. Afterwards, immediately quench them in cold water and carefully peel.

Heat the oil in a deep pan or pot. Briefly sauté the chopped garlic, shallot, the white part of the spring onion, and the jalapeño slices over medium heat. Add the broth, Gochujang, soy sauce, sugar, and rice vinegar. Stir everything well and bring to a boil.

Add the rice cakes and simmer for about 8–10 minutes until they are soft and the sauce has thickened. Stir regularly to prevent anything from sticking to the bottom. Add the peeled quail eggs and warm through for another 1–2 minutes.