Potato Tteokbokki

Step 1

Peel and wash potatoes. Then cut them into wedge shapes - measure 3 cups worth. Place the wedges pieces in a bowl of cold water - this will prevent them from oxidizing and changing colors.

Step 2

Place water into a pot. Bring it to boil. Place 3 Eggs in and set a timer for 7 minutes After 7 minutes, drain the hot water and soak the soft-boiled eggs in cold water. Let it cool down, then carefully peel.

Step 3

Cut 1 whole Onion into thin pieces. Then Cut 1 stalk of Spring Onion into smaller pieces. Then cut Fish Cakes into bite-sized pieces.

Step 4

Before we start, drain the water from the potatoes. Shake off any excess water. Then place the potato wedges aside.

Step 5

Place Vegetable Oil (1 Tablespoon) into a large pot or wok. Then add-in Gochujang (4 Tablespoons). Place it on Medium Heat and mix the paste into the oil. Stir it around for around 2 minutes. After 2 minutes, the gochujang will look bubbly and clumped up - that's good

Step 6

Now add the onions slices. Then add the potato wedges.

Step 7

Gently stir-fry everything until the potatoes wedges are well-coated in the sauce. Then add in 2 cups of water. Wait until the pot comes back up to a boil.

Step 8

Once its boiling, add in Minced Garlic (1 Tablespoon), Gochugaru (1 Tablespoon), Sugar (1 Tablespoon), Honey (2 Tablespoons), Salt (2-3 big pinches).

Step 9

Then let the potatoes boil away for 5 minutes - on a medium-low heat!

Step 10

After 5 minutes, add in the fish cakes, soft-boiled eggs and the spring onions.

Step 11

Let it boil away for another 2-3 minutes. After 2-3 minutes, check on the status of your potatoes. Poke it with a fork or chopstick. They should be soft - but firm. Cook it for a few more minutes if the potatoes are still hard.

Step 12

When the potatoes are ready, scoop out a few souple ladle's worth into a smaller bowl. Sprinkle a few handfuls of cheese over them. Microwave for 1 minute!

Step 13

Bon Appetit!