Jjajang Tteokbokki (Black Bean Sauce Rice Cakes)
Easy Jjajang Tteokbokki Using Jjajang Powder – Even More Delicious with Baek Jong Won’s Style!
Tteokbokki is always a delight, isn’t it? While gochujang, cream, and rose sauces are all delicious, today we’ve made Jjajang Tteokbokki by mixing jjajang powder and gochujang. If you buy a large pack of jjajang powder, you can make jjajang sauce, and it’s also delicious when used to make fried rice. Jjajang powder is quite versatile. We mixed jjajang powder and gochujang to make the sauce, and kept the ingredients simple with only fish cakes, onion, and green onion. Thanks to the savory depth of the jjajang sauce, it was incredibly delicious. This recipe offers a delightful twist on the classic tteokbokki, combining the savory notes of black bean sauce with a hint of spice, making it a hit with both kids and adults.
Basic Ingredients
- 2 cups Tteokbokki rice cakes (about 300g)
- 2 sheets square fish cakes
- 1/2 onion
- 1 green onion
- 400ml water
Sauce Ingredients
- 2 Tbsp Jjajang powder (black bean sauce powder)
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Soy sauce
- 1/2 Tbsp Sugar
- 2 Tbsp Jjajang powder (black bean sauce powder)
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Soy sauce
- 1/2 Tbsp Sugar
Cooking Instructions
Step 1
First, prepare your vegetables. Slice the half onion into strips and diagonally cut the green onion. Having them prepped makes cooking much smoother.
Step 2
Cut the two sheets of square fish cakes into bite-sized pieces. You can cut them into triangles or squares, whichever is easier for eating.
Step 3
Now, let’s mix the sauce ingredients that will give our Jjajang Tteokbokki its signature flavor. In a bowl, combine 2 tablespoons of jjajang powder, 1 tablespoon of gochujang, 2 tablespoons of soy sauce, and 1/2 tablespoon of sugar. Stir everything together with a spoon until well combined. Pre-mixing the sauce saves time during cooking.
Step 4
If your tteokbokki rice cakes are hard, it’s best to blanch them first. Bring a pot of water to a boil, add the rice cakes, and cook for about 1-2 minutes. Then, drain them and rinse under cold water. This step softens the rice cakes and removes any impurities or starchy taste, resulting in a cleaner and more delicious tteokbokki.
Step 5
For an extra layer of flavor and texture, we’ll add ground pork. Heat a little oil in a pan over medium heat. Add 1 cup of ground pork. Sprinkle in 1 tablespoon of minced garlic, 2 pinches of salt, and 2 pinches of black pepper. Break up the pork with a spatula as it cooks and stir-fry until it’s nicely browned and fragrant.
Step 6
Once the pork is browned, pour in 400ml of water. Bring the mixture to a simmer before adding the other ingredients.
Step 7
Add the sliced onion, fish cakes, and green onion to the pan. Stir everything together to combine with the sauce base. Once the liquid starts to boil, reduce the heat to medium-low and let it simmer until the vegetables are tender.
Step 8
When the fish cakes and vegetables are tender and the broth has developed flavor, stir in the prepared jjajang sauce. Now, add the blanched tteokbokki rice cakes. Mix well to ensure the sauce coats the rice cakes evenly.
Step 9
Continue to cook until the rice cakes have absorbed the sauce’s flavor and the sauce has thickened slightly. This usually takes about 3-5 minutes. Remember to stir occasionally to prevent sticking.
Step 10
Here it is: a delicious Jjajang Tteokbokki made with a perfect blend of jjajang powder and gochujang, chewy rice cakes, tender fish cakes, and savory ground pork! While pure jjajang tteokbokki can sometimes be a bit rich, the addition of gochujang and soy sauce balances it with a pleasant spiciness and deep umami. The ground pork adds a wonderful savory note and satisfying texture. This tteokbokki is a delightful twist that’s perfect for a snack or a meal, loved by both children and adults alike. Why not give this easy and delicious version a try using jjajang powder?
