Spicy rice cakes with 7 minute eggs

Ingredients

• 400 grams Korean rice cakes
• 3 tablespoons gochujang-fermented Korean red chili paste
• 1 tablespoon oyster sauce
• 1/2 tablespoon fermented black bean sauce
• 1/2 teaspoon gochugaru (Korean red chili powder)
• 1 teaspoon sugar
• 3 garlic, crushed
• 2 cups water
• 120 grams white or brown onion, chopped bite size
• 150 grams white cabbage, chopped bite size
• 100 grams leek, chopped 1 inch length
• 2 red chilies, chopped 1cm length
• 2 large eggs

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