Ultimate Jjajang Tteokbokki: Authentic Korean Snackhouse Flavor at Home!
Spicy and Sweet! Addictively Delicious Jjajang Tteokbokki Recipe You’ll Love 🙂
Introducing a simple Jjajang Tteokbokki recipe using instant jajangmyeon noodles, perfect for making at home. Enjoy the authentic snackhouse taste with ease!
Main Ingredients
- 15 pieces of rice cakes (tteok)
- 5 sausages (e.g., Vienna or frankfurters)
- 5 cloves garlic, minced
- 2 sheets of fish cakes (eomuk)
- 2 Korean green chili peppers (for extra spice, optional)
- 1 medium potato (adds sweetness and depth)
- 1/2 medium onion
- 1/2 stalk of green onion
- 2 Tbsp olive oil
- 1 packet of Jjajangmyeon instant noodles (including powder sachet)
- 2.5 cups water (approx. 500ml)
Jjajang Seasoning
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 1 Tbsp Soy Sauce
- 2 Tbsp Maesil Cheong (Plum Extract, for sweetness and shine)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 1 Tbsp Soy Sauce
- 2 Tbsp Maesil Cheong (Plum Extract, for sweetness and shine)
Cooking Instructions
Step 1
First, prepare the vegetables that will enhance the flavor of your Jjajang Tteokbokki. Finely mince the green onion and onion to release their aroma. Cut the potato into bite-sized pieces similar to the tteok. Slice the sausages into manageable pieces (e.g., in half or diagonally). Cut the fish cakes into your desired shapes.
Step 2
Heat 2 tablespoons of olive oil in a pan over medium-high heat. Add the minced green onion and minced garlic and sauté for about 1 minute until fragrant. Once the garlic aroma is released, add the sliced sausages and stir-fry together for about 1 minute on high heat to develop their flavor.
Step 3
Reduce the heat to low. Add the sliced onion and potato to the pan. Stir in 2 tablespoons of plum extract and 1 tablespoon of soy sauce, ensuring the vegetables are evenly coated. If the mixture starts to stick to the bottom of the pan, add about one soju cup (approx. 50ml) of water and mix well. Stir-fry for 1-2 minutes, being careful not to burn.
Step 4
Now, pour in 2.5 cups (approx. 500ml) of water. Add 1 tablespoon of gochujang, 1 tablespoon of gochugaru, and the entire powder sachet from the Jjajangmyeon noodles. Stir well to dissolve the seasoning. Once the sauce is evenly mixed, cover the pan with a lid and simmer over medium-low heat for 4-5 minutes until the sauce has thickened slightly.
Step 5
When the sauce has reduced to your liking, add the fish cakes and rice cakes, along with the Korean green chili peppers. Cook for another 2-3 minutes until the rice cakes are soft and the flavors have melded beautifully. Your delicious Jjajang Tteokbokki is ready! (Tip: If you wish to add glass noodles (dangmyeon), soak them in water beforehand, then start preparing your vegetables. Add the soaked glass noodles along with the rice cakes during this last cooking step.)
