Jjajang Tteokbokki: A Sweet & Savory Korean Classic
Jjajang Tteokbokki: A Sweet & Savory Korean Classic
Craving a Twist on Tteokbokki? Make Delicious Jjajang Tteokbokki with Instant Jjajang Powder!
Want to enjoy tteokbokki in a more unique way? This recipe uses readily available jjajang powder (Korean black bean paste seasoning) to create a delightful blend of the deep, savory flavor of jjajang and the sweet and spicy notes of tteokbokki. Perfect for kids’ snacks or even as a delightful treat with drinks, let’s make Jjajang Tteokbokki right away!
Essential Ingredients- 400g Tteokbokki rice cakes (tteok)
- 3 sheets of square fish cakes (eomuk)
- 15 Vienna sausages
- 1-2 hard-boiled eggs, as desired
- 1/2 stalk of green onion
- 800ml water
- A pinch of toasted sesame seeds
Secret Sauce Blend- 2 Tbsp sugar
- 4 Tbsp Jjajang powder (instant black bean sauce seasoning)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Fish sauce (Myeolchi Aekjeot)
- 2 Tbsp sugar
- 4 Tbsp Jjajang powder (instant black bean sauce seasoning)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Fish sauce (Myeolchi Aekjeot)
Cooking Instructions
Step 1
Rinse the tteokbokki rice cakes under running water using a colander. If using frozen rice cakes, soak them in cold water for about 10 minutes to thaw them until they become soft and pliable. This helps them absorb the sauce better.
Step 2
Cut the green onion into large, chunky pieces. Larger pieces add a nice texture and release a subtle aroma into the sauce as it cooks.
Step 3
Cut the square fish cakes into bite-sized pieces, similar in size to the rice cakes. Adding fish cakes makes the tteokbokki more substantial and satisfying.
Step 4
Make a few diagonal slits on the Vienna sausages with a knife. This allows the sauce to penetrate better, making them more flavorful, and also helps prevent them from bursting as they cook.
Step 5
Now, let’s make the star of our Jjajang Tteokbokki: the sauce! In a pot, combine 2 Tbsp sugar, 4 Tbsp jjajang powder, 2 Tbsp gochugaru, 1/2 Tbsp gochujang, and 1/2 Tbsp fish sauce. Whisk thoroughly with a spoon or whisk to ensure there are no lumps. Place over medium-high heat and stir until the sauce begins to simmer.
Step 6
Once the sauce is simmering, add 800ml of water and then add the tteokbokki rice cakes. Reduce the heat to medium and cook until the rice cakes are soft and chewy. You can test their doneness by pressing one gently; it should yield easily. (Cooking time may vary slightly depending on the type of rice cakes used.)
Step 7
When the rice cakes are tender, add the prepared fish cakes and Vienna sausages. Let it simmer for about 5 minutes, stirring occasionally, to allow the sauce to evenly coat and flavor all the ingredients. Cooking over medium or low heat during this stage prevents burning and deepens the sauce’s flavor.
Step 8
Now for the final touch! Add the pre-boiled eggs to the pot and let them simmer for another 2-3 minutes. This allows the delicious jjajang sauce to soak into the eggs, making them an even tastier part of the dish. Adding eggs makes the tteokbokki more filling and flavorful.
Step 9
Once the boiled eggs have absorbed some of the sauce, add the chopped green onions and simmer for a final moment. The fresh aroma of the green onions will enhance the overall flavor profile of the Jjajang Tteokbokki. Almost done!
Step 10
Finally, sprinkle a pinch of toasted sesame seeds over the top for an extra nutty aroma. Your delicious Jjajang Tteokbokki is ready to be enjoyed by the whole family! It tastes best served hot. ^^~
