Spicy & Sweet Seafood Jjajang Tteokbokki Recipe
Spicy & Sweet Seafood Jjajang Tteokbokki Recipe
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Have leftover tteokguk rice cakes after the holidays? Don’t let them go to waste! Make delicious Seafood Jjajang Tteokbokki with your tteokguk rice cakes! This special jjajang tteokbokki features the rich flavors of Japaghetti’s two sauce packets, stir-fried chunjang (black bean paste), plenty of fresh seafood, and sweet onions. The harmony of chewy rice cakes, plump seafood, and savory jjajang sauce is exceptional. Don’t worry if you don’t have stir-fried chunjang! You can enjoy a delicious jjajang tteokbokki using just the Japaghetti sauce packets. This recipe is the perfect way to use up leftover tteokguk rice cakes, offering a unique snack or special dish!
Ingredients- 1 pack Japaghetti (use noodles, jjajang sauce packet, and flake packet)
- 2 onions (chopped into large pieces)
- 300g mixed seafood (frozen)
- 8 cocktail shrimp (frozen)
- 1 Tbsp minced garlic
- 1 tsp minced ginger
- 4 Tbsp chopped green onion
- 3 Tbsp stir-fried chunjang (store-bought or homemade)
- 1 Tbsp sugar
- 4 Tbsp honey (or caramel sauce)
- 2 Tbsp soju (or cooking wine)
- 1 Tbsp dark soy sauce (or regular soy sauce)
- 330ml broth (or water)
- 1 tsp gochugaru (Korean chili flakes)
- Cornstarch slurry (1 part cornstarch to 2 parts water) as needed
Cooking Instructions
Step 1
First, prepare two onions by chopping them into large pieces. For this seafood jjajang tteokbokki, we’re only using fresh seafood and sweet onions.
Step 2
Heat a generous amount of cooking oil in a pan over medium heat. Add a good amount of chopped green onions and stir-fry until they become translucent and fragrant, creating green onion oil. Add minced garlic and minced ginger, and stir-fry until aromatic. It’s important to cook the green onions until they are sufficiently softened.
Step 3
We’ll be using only the noodles from one pack of Japaghetti. Set aside the jjajang sauce packet and the flake packet, as we will use both for an even richer jjajang flavor.
Step 4
Once the aroma of the green onion, garlic, and ginger is strong, add the frozen mixed seafood and cocktail shrimp to the pan. Stir-fry quickly over high heat, ensuring the seafood doesn’t clump together.
Step 5
When the seafood is partially cooked, add the chopped onions and stir-fry together. As the onions start to turn translucent, pour 1 tablespoon of sugar around the edges of the pan and stir-fry briefly to caramelize. Finally, drizzle in 1 tablespoon of dark soy sauce (or regular soy sauce) and stir everything together well.
Step 6
Now, add the Japaghetti jjajang sauce packet and the flake packet. Then, add the 3 tablespoons of prepared stir-fried chunjang. Using stir-fried chunjang will significantly deepen and enrich the jjajang flavor. If you don’t have store-bought stir-fried chunjang, you can fry chunjang separately in oil over low heat. Leftover stir-fried chunjang can be stored in the refrigerator for later use.
Step 7
Stir-fry until all ingredients are well combined with the jjajang sauce. Add 1 teaspoon of gochugaru for a touch of spice. For sweetness, add 4 tablespoons of honey. If you have caramel sauce, using it instead of honey will give a flavor very similar to restaurant-style jjajang.
Step 8
After stir-frying well, it’s time to adjust the consistency. Gradually add the prepared cornstarch slurry while stirring until you reach your desired thickness. Make it slightly thinner, as the rice cakes and noodles will absorb some of the sauce.
Step 9
Boil the Japaghetti noodles in water until al dente. It’s important not to overcook the noodles.
Step 10
Once the jjajang sauce is bubbling vigorously, add the tteokguk rice cakes that have been soaked in cold water. While tteokbokki rice cakes are also good, tteokguk rice cakes absorb the sauce deeply, making them even more delicious. This is why tteokguk rice cakes are also used for kimchi tteokbokki – they readily absorb flavors.
Step 11
When the rice cakes are tender and cooked through, add the boiled and rinsed Japaghetti noodles to the sauce and mix well.
Step 12
We’re almost done! Serve the noodles, rice cakes, and generous amounts of seafood and shrimp appealingly in a bowl. Is it jjajang tteokbokki or jjajang rabokki? The name doesn’t matter – the taste is superb.
Step 13
Finally, slice a hard-boiled egg in half and place it on top for presentation. Sprinkle with a little gochugaru if desired, and your Seafood Jjajang Tteokbokki is complete! This jjajang tteokbokki, with its perfect balance of sweet and savory flavors, offers a unique taste thanks to the use of Japaghetti noodles.
