To make a vegetarian version, use bean curd sheets, which have a similar texture to fish cakes, but are slightly chewier.
If you’re making the vegetarian option, put the bean curd sticks or sheets in a bowl and pour over just enough boiling water to cover them. Once rehydrated, drain and cut into 7.5cm (3in) pieces. Set aside.
Place the gaerae-tteok in a large bowl and cover with warm water. Set aside.
In a large, wide, deep-frying pan, pour in the stock and bring it to a simmer. Add the cabbage, carrots, onion, garlic, gochujang, sugar, soy sauce and gochugaru, stir to combine well and simmer for 5 minutes.
Drain the gaerae-tteok, then add them along with the eomuk (or the rehydrated bean curd) and cook, stirring occasionally, for about 5 minutes until the sauce has thickened slightly and the gaerae-tteok are softened. Nestle the eggs in the sauce, top with the spring onions, and serve immediately.
To make a vegetarian version, use bean curd sheets, which have a similar texture to fish cakes, but are slightly chewier.
If you’re making the vegetarian option, put the bean curd sticks or sheets in a bowl and pour over just enough boiling water to cover them. Once rehydrated, drain and cut into 7.5cm (3in) pieces. Set aside.
Place the gaerae-tteok in a large bowl and cover with warm water. Set aside.
In a large, wide, deep-frying pan, pour in the stock and bring it to a simmer. Add the cabbage, carrots, onion, garlic, gochujang, sugar, soy sauce and gochugaru, stir to combine well and simmer for 5 minutes.
Drain the gaerae-tteok, then add them along with the eomuk (or the rehydrated bean curd) and cook, stirring occasionally, for about 5 minutes until the sauce has thickened slightly and the gaerae-tteok are softened. Nestle the eggs in the sauce, top with the spring onions, and serve immediately.
