Mom’s Favorite! 10-Minute Jjajang Tteokbokki
Weekend Lunch Special: Instant Jjajang Tteokbokki Recipe Loved by All Ages
For my mom, who absolutely adores jjajangmyeon, I’ve created a special weekend lunch: ‘Jjajang Tteokbokki’! By using the seasoning from a popular ‘Jinjjajang’ instant noodle packet and adding fresh vegetables and a few key seasonings, a truly delicious tteokbokki with a rich and deep jjajang flavor was born. It’s incredibly simple, ready in just 10 minutes, making it the perfect quick weekend treat! Let’s create some delicious memories with ‘Jinjjajang Tteokbokki Ramen’.
Tteokbokki Ingredients- 1 packet of Ottogi Jinjjajang (including the jjajang sauce packet)
- 1 handful of tteokbokki rice cakes (approx. 150g)
- 3 sheets of square fish cakes
- 1/8 head of fresh cabbage
- 1/2 sweet onion
- 1 stalk of fragrant green onion
Jjajang Sauce Seasoning- 1/2 Tbsp minced garlic
- 1 Tbsp gochujang (Korean chili paste) (use 1.5 Tbsp if you prefer it spicier)
- 1 Tbsp oyster sauce (for extra umami!)
- 1/2 Tbsp minced garlic
- 1 Tbsp gochujang (Korean chili paste) (use 1.5 Tbsp if you prefer it spicier)
- 1 Tbsp oyster sauce (for extra umami!)
Cooking Instructions
Step 1
First, prepare the ‘Ottogi Jinjjajang’ instant noodle packet, which is the key to this dish’s flavor. Make sure to keep the jjajang sauce packet!
Step 2
Soak the tteokbokki rice cakes in cold water for about 30 minutes to achieve a soft and chewy texture. If you are using garaetteok (cylinder-shaped rice cakes), trim off any hardened ends to make them softer. (Tip: If using frozen garaetteok, it’s best to soak them overnight in advance.)
Step 3
Briefly blanch the square fish cakes in boiling water to remove any impurities, then cut them into bite-sized pieces (triangles or rectangles). Slice the cabbage and onion into slightly thick shreds so they blend well with the jjajang sauce.
Step 4
In a deep pot or pan, add the prepared tteokbokki rice cakes, square fish cakes, and the shredded cabbage and onion.
Step 5
Now, let’s make the delicious jjajang sauce! In a small bowl, combine the Jinjjajang sauce packet, 1/2 Tbsp minced garlic, 1 Tbsp gochujang, and 1 Tbsp oyster sauce. Mix well. Add the prepared sauce mixture to the pot, pour in 2 cups (approx. 400ml) of water, and bring to a simmer over medium-low heat.
Step 6
Once the water starts boiling, stir everything gently to prevent the rice cakes from sticking together. Cook for about 5 minutes, checking to see if the rice cakes are becoming tender.
Step 7
Maintain medium-low heat and continue to cook, stirring occasionally, for about 5 more minutes, allowing the jjajang sauce to evenly coat the ingredients. The sauce should thicken slightly and meld beautifully with the tteokbokki and vegetables.
Step 8
Finally, sprinkle the chopped green onions on top for a burst of freshness. Cover the pot and let it steam for another minute to deepen the flavors. And there you have it – a delicious and visually appealing ‘Jinjjajang Tteokbokki’ is complete!
