If your Tteokbokki rice cakes are dried or refrigerated and stiff, soak them in warm water for 10 min to soften. Fresh, vacuum-packed rice cakes can skip this. Drain well before cooking. Boil the Eggs for 8 min, then cool, peel and set aside.

⚠ Don't soak longer than ten minutes or the cakes turn mushy — you want chewy, not collapsing.

• Tteokbokki rice cakes
• Eggs