Cheesy Cabbage Tteokbokki – The New York Times

My version of tteokbokki is savory, cheesy, crunchy. Tteok means “rice cake,” and bokki means “stir-fried.” So these rice cakes have base flavor of butter-fried shallots. And I really like that because it lends a richness. I’ve been writing about food for a while and kind of had this moment where I was like, “Wow, I don’t have a tteokbokki recipe out there.” So this is my take on tteokbokki. It’s my platonic ideal of tteokbokki — exactly how I like it. So cabbage is really great when it’s barely cooked. In here, it’s barely steamed via the residual heat. I like to keep it crunchy. It’s a nice accompaniment. Tteokbokki often has hard-boiled eggs in there. My version is soft-boiled eggs. They’re super jammy. Those little cups of goldenness kind of ooze out over the dish.