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A dish of royalty, tteokbokki consists of chewy Korean rice cakes (tteok) that are stir-fried (bokki) and slicked in a savory-sweet sauce. Sometimes the sauce is soy-sauce-based, as the kings of the Joseon dynasty enjoyed in the royal court dish gungjung tteokbokki. But more commonly today, as it is here, the sauce is gloriously red, spicy and gochujang-based. Traditional versions might include fish cakes and whole hard-boiled eggs, but this one leans into a base of butter-fried shallots and a layer of melted cheese covered in a crunchy blanket of raw cabbage. A parade of halved, molten-centered soft-boiled eggs bedecks the top.(Bobbi Lin/The New York Times/Fotoarena)
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