Quick & Delicious Jjajang Tteokbokki
Effortless Jjajang Tteokbokki Recipe
A delightful combination of savory Jjajang sauce and chewy rice cakes! This Jjajang Tteokbokki is perfect as a side dish, late-night snack, or even a quick meal. Experience the rich, satisfying flavors of Jjajang sauce made easily at home.
Main Ingredients- 15 Tteokbokki rice cakes (approx. 150g)
- 2 sheets of fish cake (eomuk)
Cooking Instructions
Step 1
Soak the tteokbokki rice cakes in cold water for about 1 hour. This softens them, allowing them to absorb the sauce better. Cut the fish cakes into bite-sized pieces, about 3-4 cm. Pre-cutting makes cooking more convenient.
Step 2
Bring a generous amount of water to a boil in a pot. Once boiling, add 1 Tbsp of sugar and 1/2 Tbsp of minced garlic to form the base flavor. Add the soaked rice cakes and the prepared fish cakes. Cook for about 3-5 minutes, or until the rice cakes are tender. Stir occasionally to prevent them from sticking to the bottom of the pot.
Step 3
Now, add the star ingredient for the Jjajang flavor: 3 Tbsp of Jjajang powder. Whisk in a little water to dissolve any clumps and ensure the powder mixes smoothly. Stir well to coat the rice cakes and fish cakes evenly with the sauce. Continue to cook over medium-low heat, stirring constantly, until the sauce thickens and becomes glossy. As the sauce reduces, the deep, savory flavor of the Jjajang intensifies. For an even more substantial dish, consider adding chopped green onions, onions, or a hard-boiled egg. Your delicious Jjajang Tteokbokki is ready!
