Ingredients
3 large eggs
3 c. tteokbokki-tteok (Korean rice cakes)
1 tbsp. extra-virgin olive oil
1 medium yellow onion, chopped
6 cloves garlic, sliced
1" piece fresh ginger, peeled and minced
3 tbsp. yellow curry paste
2 tbsp. tomato paste
1 (14-oz.) can coconut milk
1 (14-0z.) can diced tomatoes
2/3 c. finely crushed Flamin’ Hot Cheetos
1 c. Korean fish cakes
3 c. water, plus more as needed
Finely grated cheese, for serving
Preparation
Step 1Make the jammy boiled eggs: In a medium pot of boiling water over medium-high heat, add eggs. Boil for 7 minutes, then drain immediately and chill in cold water. Let rest for 10 minutes, then crack and fragment eggshells before returning them to cold water. Let rest for 10 minutes more before peeling.Step 2Meanwhile, soak the rice cakes: To a large bowl, add rice cakes and cover with boiling water. Set aside and let rest for 15 minutes.Step 3Make the curry: In a large pot over medium heat, heat oil. Add in onion, garlic, and ginger and cook until onion is lightly golden, about 6 minutes. Add in curry paste and tomato paste and cook until slightly caramelized, about 1 minute. Add in coconut milk and diced tomatoes and let come to a simmer. Add in Cheetos and stir to combine.Step 4Drain rice cakes and add to the pot. Let mixture come to a simmer and cook for 10 minutes. Add water as needed to loosen curry to desired consistency. Add in fish cakes and cook for 5 minutes more.Step 5Add eggs to curry and serve with a sprinkling of cheese.
You may be asking: “June. Why. Why this. Why?” I hear you. I ask myself the same thing almost every day. But this particular recipe came about because Julia challenged me to make a 3-course meal out of a secret ingredient, and the ingredient I happened to pick out on this fateful day was Flamin’ Hot Cheetos. And gosh darn it, I think I made the best of the situation! Are you making this? Are you insane? Yes? I love you. Let me know down below how you liked it.
