Authentic Jjajang Tteokbokki Recipe
Authentic Jjajang Tteokbokki Recipe
Jjajang Tteokbokki / Jjajang Rabokki: Recreate the Sindang-dong Style!
Experience the secret flavor of Sindang-dong instant tteokbokki by frying black bean paste (chunjang) in oil. This recipe recreates that authentic, delicious sauce that’s even a secret from daughters-in-law. Perfect for a flavorful meal at home!
Main Ingredients- Tteokbokki rice cakes 300g (or more if small)
- Fish cakes 2-3 sheets
- Green onion
- Cabbage
- Carrot
- Shiitake mushrooms
- Onion
- Ramen noodles (optional)
- Dashima (kelp) broth or anchovy broth (enough to cover ingredients)
Jjajang Sauce- Fried black bean paste (chunjang) 1/2 tbsp (black bean paste fried until bubbly, oil strained)
- Gochujang (Korean chili paste) 2 tbsp
- Soy sauce (jin-ganjang) 1 tbsp
- Soup soy sauce (guk-ganjang) 1 tbsp
- Onion syrup or corn syrup 1 tbsp
- Cooking wine (mirin) 1 tbsp
- Minced garlic 1 tbsp
- Black pepper
Fried Rice Toppings- Cooked rice 1 bowl
- Well-fermented kimchi, finely chopped
- Seaweed flakes
- Sesame oil
- Toasted sesame seeds
- Fried black bean paste (chunjang) 1/2 tbsp (black bean paste fried until bubbly, oil strained)
- Gochujang (Korean chili paste) 2 tbsp
- Soy sauce (jin-ganjang) 1 tbsp
- Soup soy sauce (guk-ganjang) 1 tbsp
- Onion syrup or corn syrup 1 tbsp
- Cooking wine (mirin) 1 tbsp
- Minced garlic 1 tbsp
- Black pepper
Fried Rice Toppings- Cooked rice 1 bowl
- Well-fermented kimchi, finely chopped
- Seaweed flakes
- Sesame oil
- Toasted sesame seeds
Cooking Instructions
Step 1
Fry the Chunjang: In a pan, add 1/2 tbsp of chunjang and a generous amount of cooking oil. Fry over low heat for about 3-5 minutes, stirring constantly, until it becomes bubbly. This step removes the bitterness and brings out a rich, nutty aroma.
Step 2
Strain the Chunjang Oil: After frying, strain the chunjang through a fine-mesh sieve to collect the flavorful oil. Discard the fried chunjang solids. This oil is key to the sauce’s depth.
Step 3
Prepare the Jjajang Sauce: In a bowl, combine the strained chunjang oil with 1/2 tbsp of the fried chunjang (the solids you just fried), 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp soup soy sauce, 1 tbsp onion syrup (or corn syrup), 1 tbsp mirin, 1 tbsp minced garlic, and a pinch of black pepper. Mix well until you have a smooth, rich sauce. This blend mimics the delicious sauce of Sindang-dong tteokbokki without artificial seasonings.
Step 4
Prepare Other Ingredients: Rinse the tteokbokki rice cakes under cold water. Briefly rinse the fish cakes in hot water to remove excess oil, then cut them into bite-sized pieces. Slice the cabbage, carrot, onion, and shiitake mushrooms into manageable pieces. This preparation ensures even cooking and flavor distribution.
Step 5
Add Broth: Place the prepared rice cakes, fish cakes, and vegetables into a pot. Pour in enough dashima (kelp) broth or anchovy broth to generously cover all the ingredients. It’s better to have a bit too much broth initially, as it will reduce during cooking.
Step 6
Incorporate the Jjajang Sauce: Add about 1 heaping tablespoon of the prepared jjajang sauce to the pot. It’s best to add the sauce gradually, tasting as you go, rather than all at once, to achieve your desired flavor intensity.
Step 7
Simmer and Cook: Bring the pot to a boil over medium-high heat, then reduce the heat to medium-low. Stir occasionally and simmer for about 5-7 minutes, or until the rice cakes are soft and chewy and all the ingredients are coated in the delicious jjajang sauce.
Step 8
Add Ramen (for Jjajang Rabokki): When the tteokbokki is almost done, add 1 serving of ramen noodles that have been briefly blanched and drained. Cook until the noodles are done, stirring occasionally. If the broth becomes too thick due to the ramen, add a little more broth to adjust the consistency. Finally, add chopped green onions and simmer for another minute.
