Instant Jjajang Tteokbokki
Super Easy Jjajang Instant Tteokbokki Made with 3-Minute Jjajang Sauce
You can easily recreate the beloved jjajang instant tteokbokki from your favorite snack bars at home with just one pack of 3-minute jjajang sauce! After testing it twice, I’ve found the perfect ratio, but feel free to adjust it to create your own signature recipe. ^_^
Tteokbokki and Vegetables
- 20 Tteokbokki rice cakes (if frozen, thaw beforehand)
- 5 sheets of wide fish cakes, cut into bite-sized pieces
- 2 handfuls of cabbage, roughly chopped
- 1 handful of onion, roughly chopped
Sauce Ingredients
- 1 pack (200g) of 3-Minute Jjajang sauce
- 3 Tbsp dark soy sauce
- 5 Tbsp corn syrup (or oligodang)
- 1 Tbsp sugar
- 1 Tbsp oyster sauce
- 1 pack (200g) of 3-Minute Jjajang sauce
- 3 Tbsp dark soy sauce
- 5 Tbsp corn syrup (or oligodang)
- 1 Tbsp sugar
- 1 Tbsp oyster sauce
Cooking Instructions
Step 1
If you are using frozen tteokbokki rice cakes, soak them in room temperature water for about 10-20 minutes to soften them naturally. Hard rice cakes may not absorb the sauce well and can affect the texture.
Step 2
In a wide, shallow pot or pan, add the entire pack (200g) of 3-Minute Jjajang sauce. The flavor of the jjajang sauce is key to this instant tteokbokki, so choosing a delicious one is important!
Step 3
Now, let’s add the other sauce ingredients to create the jjajang sauce. First, add 3 tablespoons of dark soy sauce for a deep, savory flavor.
Step 4
Add 5 tablespoons of corn syrup for sweetness. You can also use oligodang. Corn syrup helps to give the sauce a nice sheen and thicken it.
Step 5
Add 1 tablespoon of oyster sauce to enhance the overall flavor profile. Oyster sauce adds a much-needed umami boost, contributing to a richer and more complex taste.
Step 6
Add 1 tablespoon of sugar to lightly boost the sweetness. You can use honey instead of sugar, but adjust the amount according to your preference.
Step 7
Pour 400mL of water into the wide pot. Add all the prepared ingredients – the softened rice cakes, cut fish cakes, cabbage, and onion. It’s nice to cut them into bite-sized pieces beforehand. Feel free to add other vegetables like perilla leaves or mushrooms at this stage for extra flavor and texture!
Step 8
Now, bring the mixture to a boil over high heat for about 5 minutes. While it’s boiling, it’s crucial to stir frequently, scraping the bottom of the pot with a spoon or spatula to prevent the ingredients and sauce from sticking. This ensures even cooking and helps the sauce coat everything beautifully.
Step 9
Continue to simmer until the sauce thickens and reduces, reaching a point where it looks like it might start to burn if cooked any longer. This process concentrates the flavors of the jjajang sauce, making it even richer and more intense. Keep a close eye on it and adjust the heat to prevent burning!
Step 10
< Bonus Tip > After you’ve finished enjoying your jjajang tteokbokki, add a bowl of cooked rice to the leftover sauce. Drizzle with a little sesame oil, sprinkle with crumbled seaweed flakes, and stir-fry over high heat. You’ll have the most delicious jjajang fried rice! Start with tteokbokki and end with fried rice for a perfect meal experience.
