Delicious Jjajang Tteokbokki: A Flavorful Twist on a Korean Classic
Easy Homemade Jjajang Tteokbokki Recipe
A universally loved dish! This recipe presents a delicious Jjajang Tteokbokki where the rich, deep flavor of black bean paste melds perfectly with chewy rice cakes and various delightful ingredients. We’ll guide you through every step, from stir-frying to simmering, in a simple and detailed manner!
Main Ingredients
- 250g Garaetteok (rice cakes for soup), preferably thinly sliced
- 1/2 medium onion
- 110g sausage (e.g., Vienna or your preferred type)
- 200g fish cakes, cut into bite-sized pieces
- 1 segment (approx. 1/4) green onion
Cooking Instructions
Step 1
First, prepare all the ingredients listed in the recipe. Slice the onion into half-moon shapes, about 1cm thick, into bite-sized pieces. Slicing them lengthwise is also fine.
Step 2
Cut the green onion into segments about 3-4 cm long, roughly the width of a finger. Cutting them this large helps them maintain their shape while stir-frying.
Step 3
Chop the Chinese cabbage into roughly 2-3 cm squares or rectangles. Cabbage adds a natural sweetness when cooked, enhancing the overall flavor of the jjajang tteokbokki. (Feel free to adjust the size according to your preference.)
Step 4
Cut the sausage into bite-sized pieces, or score it lightly with a knife a few times for visual appeal. Cut the fish cakes into bite-sized pieces (about 3-4 cm). Fish cakes tend to shrink slightly when cooked, so cutting them a bit larger is okay.
Step 5
Now, let’s begin stir-frying. Heat a medium-sized pot or deep pan over medium heat and add 2 tablespoons of cooking oil. Allowing the pan to heat up properly will help prevent sticking and improve the cooking process.
Step 6
Add the prepared onion and green onion to the heated pan. Stir-fry over medium heat for about 1 minute until fragrant. The onions should become slightly translucent.
Step 7
Add the 250g of garaetteok (rice cakes for soup), which should have been rinsed and soaked in cold water beforehand. Garaetteok is thinner than regular tteokbokki rice cakes and cooks quickly, so add them directly to the pan to stir-fry.
Step 8
Immediately add the sliced sausage and fish cakes. Continue to stir-fry everything together over medium heat for about 1 minute, allowing the ingredients to coat nicely in the oil. Stir occasionally to prevent sticking.
Step 9
Pour in 600ml of water. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, test the rice cakes by piercing them with chopsticks or a fork to ensure they are cooked through and tender. Properly cooked rice cakes are key to a chewy yet soft texture.
Step 10
Once the rice cakes are cooked, stir in 100g of jjajang powder. Using instant jjajang powder makes achieving the authentic flavor simple. Make sure to dissolve the powder well to avoid lumps.
Step 11
Add 0.5 tablespoon of sugar to enhance the sweetness. While jjajang powder has its own sweetness, a little extra sugar boosts the savory notes and overall deliciousness.
Step 12
Now that all ingredients are in the pot, mix everything thoroughly. Gently stir to ensure the jjajang sauce evenly coats the rice cakes and other ingredients.
Step 13
Finally, simmer over medium heat until the sauce thickens to your desired consistency, which should take about 3-5 minutes. The sauce will continue to thicken as it cooks and the flavors meld. Adjust the simmering time based on your preference for sauce thickness. Be careful not to let it become too dry!
