Susan Jung’s spicy Korean rice cakes with quail eggs, Korean zucchini and mushrooms. Photography: Jonathan Wong. Styling: Nellie Ming Lee Susan Jung’s spicy Korean rice cakes with quail eggs, Korean zucchini and mushrooms. Photography: Jonathan Wong. Styling: Nellie Ming Lee
Susan Jung’s spicy Korean rice cakes with quail eggs, Korean zucchini and mushrooms. Photography: Jonathan Wong. Styling: Nellie Ming Lee

How to make popular Korean dish tteokbokki, or spicy rice cakes, with a vegetarian twist

  • Instead of fish cakes, use quail’s eggs or even tofu for an easy-to-make stir-fried meal
  • Find the rice cakes in the refrigerated section of the supermarket and be sure to buy the cylindrical, not sliced, version

Topic |   Susan Jung's recipes
Susan Jung’s spicy Korean rice cakes with quail eggs, Korean zucchini and mushrooms. Photography: Jonathan Wong. Styling: Nellie Ming Lee Susan Jung’s spicy Korean rice cakes with quail eggs, Korean zucchini and mushrooms. Photography: Jonathan Wong. Styling: Nellie Ming Lee
Susan Jung’s spicy Korean rice cakes with quail eggs, Korean zucchini and mushrooms. Photography: Jonathan Wong. Styling: Nellie Ming Lee
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