Spicy Black Bean Paste Tteokbokki
Make Deliciously Spicy Black Bean Paste Tteokbokki ~ A Little Kick!
This spicy black bean paste tteokbokki is a hit with both kids and adults! My younger child has started enjoying slightly spicy food, so I made this version with a gentle kick. Let’s get cooking! ^^
Tteokbokki Ingredients- Tteokbokki rice cakes 2 handfuls (approx. 200g)
- Fish cakes (square type) 2 sheets
- Cabbage 2 handfuls (approx. 1/4 head)
- Scallions 2 stalks
Spicy Black Bean Paste Sauce- Black bean paste powder (Jjajang powder) 3 Tbsp
- Gochujang (Korean chili paste) 1/3 Tbsp (adjust to taste)
- Cooking wine (Mirin) 1 Tbsp
- Oligodang (corn syrup/honey) 1 Tbsp
- Black bean paste powder (Jjajang powder) 3 Tbsp
- Gochujang (Korean chili paste) 1/3 Tbsp (adjust to taste)
- Cooking wine (Mirin) 1 Tbsp
- Oligodang (corn syrup/honey) 1 Tbsp
Cooking Instructions
Step 1
First, to prevent the tteokbokki rice cakes from sticking together while cooking, rinse them lightly under running water and soak them in cool water for a short while. This will make the rice cakes chewier.
Step 2
Wash the cabbage thoroughly, remove the core, and then cut it into large, bite-sized pieces to maintain a pleasant texture. Separate the overlapping leaves for easier eating.
Step 3
Peel and wash the onion, then slice it into thin strips. It will release a sweet flavor that enhances the depth of the black bean paste sauce. (Added explanation as it’s used directly in the recipe).
Step 4
Wash the scallions and separate the white and green parts. Cut them into manageable pieces, about 3-4 cm long. The white parts can be sautéed at the beginning to release their aroma, while the green parts can be added at the end for color and freshness.
Step 5
Cut the square fish cakes into bite-sized pieces. You can cut them into rectangles or into smaller, one-bite pieces, especially for children.
Step 6
Now, let’s make the delicious black bean paste sauce! In a bowl, combine 3 Tbsp of black bean paste powder, 1/3 Tbsp of gochujang (adjust for spiciness), 1 Tbsp of cooking wine, and 1 Tbsp of oligodang. Add a little water or broth (about 1-2 Tbsp) to create a smooth paste, ensuring there are no lumps. Stir well until all ingredients are evenly mixed.
Step 7
In a wide frying pan or wok, add 2 cups (approx. 400ml) of water and bring it to a boil over high heat. Once the water starts boiling, drain the soaked rice cakes and add them to the pan.
Step 8
When the rice cakes begin to soften and float to the surface, add the prepared black bean paste sauce. Stir well to dissolve the sauce evenly into the water, ensuring no clumps remain.
Step 9
Add the sliced onions and cabbage to the pan. Reduce the heat to medium and continue to simmer for about 2-3 minutes, or until the vegetables are slightly tender. The sweetness of the cabbage and the flavor of the onions will meld beautifully with the sauce.
Step 10
Now, add the cut fish cakes. Stir continuously to prevent sticking and cook for another 2-3 minutes until the fish cakes are tender and the sauce has thickened. It’s almost ready!
Step 11
Finally, add the white parts of the sliced scallions and stir-fry briefly. Just before turning off the heat, drizzle in half a tablespoon of sesame oil for an aromatic finish. The crispness of the scallions and the nutty aroma of the sesame oil will elevate the flavor even further.
Step 12
Transfer the finished black bean paste tteokbokki to a nice serving dish. Sprinkle with sesame seeds, if desired, for an even more appealing presentation. Enjoy your delicious meal! ^^
