Savory and Sweet Jjajang Tteokbokki
Rich Flavor! Stir-fried Jjajang Tteokbokki Recipe: Let’s Make Black Tteokbokki
Here’s a recipe for delicious Jjajang Tteokbokki made with a flavorful black bean sauce, perfect for making at home! It’s a delightful twist on the classic tteokbokki, offering a unique savory and slightly sweet taste that everyone, from kids to adults, will love. Enjoy a special mealtime with this irresistible dish.
Tteokbokki Ingredients- Tteokbokki rice cakes, 1 serving (approx. 200g)
- Scallions, 4 stalks
- Fish cakes, 3 sheets
- Spam or canned ham, 6 slices
Cooking Instructions
Step 1
First, rinse the tteokbokki rice cakes under cold water and drain. If the rice cakes are hard, soak them in lukewarm water for about 10 minutes to soften them. Cut the scallions into large, 5cm pieces. Slice the fish cakes and ham into bite-sized pieces, similar in size to the rice cakes. If using Cheongyang chili peppers, mince them finely.
Step 2
Heat 1 Tbsp of olive oil (or cooking oil) in a wide pan. Add the sliced ham and fry it until golden brown and slightly crispy. The fat rendered from the ham will add to the flavor. Once the ham is nicely browned, remove it from the pan and set aside on a plate.
Step 3
In a bowl, combine 1 Tbsp of chunjang (black bean paste), 1 Tbsp of ketchup, and a pinch of black pepper. Add a little more olive oil (or cooking oil) to create the jjajang sauce. Mix well. (Tip: If you use chunjang without stir-frying, it might have a raw taste. For a richer flavor, stir-fry the chunjang in a little oil over low heat for about 1 minute before using it to remove any raw smell.)
Step 4
In the same pan used for the ham, add the tteokbokki rice cakes and stir-fry over medium heat. Once the rice cakes start to soften and become slightly translucent, add the sliced fish cakes and scallions. Continue to stir-fry them together. Since rice cakes take the longest to cook, it’s best to add them first.
Step 5
When the rice cakes are cooked to your liking and the ingredients are starting to come together, add the prepared jjajang sauce. Stir well to coat everything evenly. Add water gradually (about 1/4 cup) as needed to achieve a slightly soupy consistency. Be mindful of the water level to prevent the sauce from becoming too salty. (Tip: Adding another tablespoon of corn syrup or oligosaccharide will enhance the glaze and sweetness, making it even more delicious.)
Step 6
Once the tteokbokki and sauce have thickened and are well combined, turn off the heat. Finish by drizzling in a little perilla oil for added aroma. Gently stir in the reserved fried ham. Serve immediately while hot for the best taste!
