Spicy Tteokbokki with Quail Eggs, Shallots, and Jalapeños

Place the quail eggs in boiling water and cook for 3 minutes. Then immediately cool them in cold water and peel them.

In a deep pan or pot, heat the oil and sauté the chopped garlic, shallots, the white part of the spring onion, and jalapeño peppers over medium heat for a short time.

Pour in the broth, add the gochujang paste, soy sauce, sugar, and rice vinegar. Mix thoroughly and bring to a boil.