Sweet & Savory Delight! Premium Jjajang Tteokbokki Recipe
Sweet & Savory Delight! Premium Jjajang Tteokbokki Recipe
Easy Jjajang Tteokbokki Using Jjajang Powder: A Gourmet Chinese-Inspired Dish
Everyone from kids to adults will love this sweet and savory dish! I’ll show you exactly how to make this addictive, gourmet Jjajang Tteokbokki that will capture your taste buds. With just a packet of jjajang powder, you can create a wonderful meal. It’s perfect for special occasions or just a delicious everyday meal.
Main Ingredients- 500g Tteokbokki rice cakes (soft wheat or rice cakes)
- 2 sheets of square fish cakes (feel free to add more)
- 200g sausages (e.g., frankfurters, Vienna sausages)
- 1/2 stalk of green onion (cut into large pieces to add fragrance)
- 2 hard-boiled eggs (optional, delicious with tteokbokki!)
- 800ml water (prepare generously as it will reduce)
Jjajang Seasoning- 2 Tbsp sugar (adjust sweetness to your preference)
- 4 Tbsp Jjajang powder (use commercially available powder)
- 2 Tbsp red pepper flakes (gochugaru, adjust for spiciness)
- 1/2 Tbsp red pepper paste (gochujang, for deep umami)
- 1/2 Tbsp anchovy sauce (or substitute with soy sauce/fish sauce)
- 2 Tbsp sugar (adjust sweetness to your preference)
- 4 Tbsp Jjajang powder (use commercially available powder)
- 2 Tbsp red pepper flakes (gochugaru, adjust for spiciness)
- 1/2 Tbsp red pepper paste (gochujang, for deep umami)
- 1/2 Tbsp anchovy sauce (or substitute with soy sauce/fish sauce)
Cooking Instructions
Step 1
First, lightly rinse the tteokbokki rice cakes under running water and drain them in a colander. If using frozen rice cakes, soak them in cold water for about 10 minutes to thaw before draining. This will make them much softer.
Step 2
Prepare the green onion by chopping it into large pieces to add a fragrant aroma. Cutting them into about 2-3 cm lengths is recommended.
Step 3
Cut the square fish cakes into bite-sized pieces, about 3-4 cm long. Slice the sausages into rounds or cut them in half lengthwise to match the size of the fish cakes.
Step 4
To make the rich and flavorful jjajang sauce, pour 800ml of water into a pot. Add 2 Tbsp sugar, 4 Tbsp jjajang powder, 2 Tbsp gochugaru, 1/2 Tbsp gochujang, and 1/2 Tbsp anchovy sauce. Whisk everything together with a whisk or spoon to ensure no lumps form. Bring it to a boil over high heat.
Step 5
Once the jjajang sauce is boiling rapidly, reduce the heat to medium. Add the prepared tteokbokki rice cakes and stir to coat them evenly with the sauce.
Step 6
When the rice cakes become soft and chewy, add the sliced fish cakes and sausages. Mix them well with the rice cakes at this stage.
Step 7
After adding the fish cakes and sausages, stir everything to combine evenly. Continue to simmer over medium-low heat, stirring occasionally, until the sauce reaches your desired consistency. It’s important to stir frequently to prevent sticking.
Step 8
When the jjajang sauce has thickened and reached your desired consistency, add the hard-boiled eggs and the large-cut green onions.
Step 9
Finally, stir occasionally and cook for another 2-3 minutes, until all ingredients are heated through and the green onions are slightly wilted. Your delicious Jjajang Tteokbokki is ready to be enjoyed hot!
