Savory Black Bean Paste Tteokbokki
[Overseas Homecooking Tips] #173: Delicious Black Bean Paste Tteokbokki Recipe
I had a lot of black bean paste powder at home, so I decided to make some delicious Black Bean Paste Tteokbokki! It’s a wonderfully flavorful dish that combines the chewy texture of rice cakes with a savory and slightly sweet black bean sauce.
Main Ingredients- Tteokbokki rice cakes: 1 handful (approx. 100-150g)
- Fish cakes (flat type): 1 handful (approx. 50-70g)
- Sausages: 1 handful (approx. 50-70g)
- Cabbage: 1/4 head
- Carrot: 1/4
- Zucchini: 1/3
- Onion: 1/3
Cooking Instructions
Step 1
First, prepare the boiled egg. Place one egg in boiling water and cook for about 10-12 minutes for a hard-boiled egg. This adds extra richness to the Tteokbokki later! (You can also cook it to your preferred level of doneness.)
Step 2
Next, prepare the vegetables. Wash the cabbage (1/4 head), zucchini (1/3), onion (1/3), and carrot (1/4) thoroughly. Chop them into bite-sized pieces, similar in size to the tteokbokki rice cakes. If your rice cakes are stuck together, separate them, and cut any very large ones into more manageable pieces.
Step 3
Rinse the fish cakes briefly under cold water to remove any surface impurities, then cut them into bite-sized pieces that match the size of the rice cakes and other ingredients. Slice the sausages diagonally or into rounds for a more appealing look.
Step 4
If you’re using spaghetti noodles, bring a pot of water to a boil and cook one handful of spaghetti noodles for about 5-7 minutes until al dente. Avoid overcooking for the best chewy texture. Drain the noodles and set them aside. (This step is optional.)
Step 5
Now, let’s start stir-frying. Place a pot over medium heat, melt 1/2 Tbsp of butter, and then add all the prepared vegetables (cabbage, zucchini, onion, carrot). Stir-fry them until they become slightly softened and fragrant. Sautéing them well will bring out their natural sweetness.
Step 6
Once the vegetables are nicely sautéed, pour in 2 mugs of water (approx. 400ml) and bring it to a boil. As soon as it starts boiling, add 1 Tbsp of gochujang to the side of the pot and dissolve it thoroughly into the liquid, stirring until the sauce thickens slightly. Be careful not to scorch the gochujang.
Step 7
When the sauce is bubbling, add the tteokbokki rice cakes, fish cakes, and sausages. Stir occasionally to prevent them from sticking together as they cook.
Step 8
Once the rice cakes and fish cakes are starting to soften, stir in 6 Tbsp of black bean paste powder. Whisk it well to ensure it dissolves completely without lumps, and continue to cook until the sauce turns a rich, deep black bean color.
Step 9
When the sauce has melded well and the rice cakes are tender, add the prepared hard-boiled egg(s).
Step 10
Finally, add the cooked spaghetti noodles (if using) and let them simmer for a moment to absorb the delicious black bean sauce. If you have sprouts, garnish with them at the end for a fresh, vibrant finish. (Sprouts are optional.)
Step 11
Your delicious Black Bean Paste Tteokbokki is ready! Enjoy it while it’s hot. The combination of chewy rice cakes, savory fish cakes, and the sweet and salty black bean sauce is truly irresistible!
