Super Simple Jjajang Tteokbokki: A National Snack Everyone Can Easily Make!
Easy and Delicious Jjajang Tteokbokki Golden Recipe
It doesn’t have to be a special day! We introduce a super simple Jjajang Tteokbokki recipe that captures the authentic taste of Jjajangmyeon using a store-bought black bean paste sauce. Loved by both adults and children, this dish is perfect as a satisfying meal with its chewy rice cakes, springy fish cakes, and crisp vegetables. Follow along and try it now!
Basic Ingredients- 2 cups (400ml) Water
- 1 cup Tteokbokki Rice Cakes (approx. 200g)
- 1 cup Fish Cakes, cut into bite-sized pieces (approx. 100g)
- 1 cup Green Onion, sliced diagonally (approx. 50g)
- 1 cup Cabbage, roughly chopped (approx. 50g)
Jjajang Sauce- 1/2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili powder)
- 1 Tbsp Sychuan Jjajang powder (or regular Jjajang powder if unavailable)
- 1 Tbsp Sugar
- 2 Tbsp Corn Syrup (or Oligosaccharide)
- 1/2 Tbsp Umami Seasoning (like Dashida)
- 1/2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili powder)
- 1 Tbsp Sychuan Jjajang powder (or regular Jjajang powder if unavailable)
- 1 Tbsp Sugar
- 2 Tbsp Corn Syrup (or Oligosaccharide)
- 1/2 Tbsp Umami Seasoning (like Dashida)
Cooking Instructions
Step 1
First, rinse the tteokbokki rice cakes under water. Cut the fish cakes into bite-sized pieces. Slice the green onions diagonally and roughly chop the cabbage. Prepping the vegetables beforehand will save you cooking time.
Step 2
In a small bowl, combine all the Jjajang sauce ingredients: 1/2 Tbsp Gochujang, 1 Tbsp Gochugaru, 1 Tbsp Sychuan Jjajang powder, 1 Tbsp Sugar, 2 Tbsp Corn Syrup, and 1/2 Tbsp Umami Seasoning. Mix well until the sugar is dissolved to create the sauce. Feel free to adjust the amount of sugar or corn syrup to your taste.
Step 3
Pour 2 cups of water into a deep pot or pan. Once it comes to a boil, add the prepared rice cakes, fish cakes, green onions, and cabbage all at once. Then, pour in the Jjajang sauce and stir well with a spatula or spoon to ensure the sauce coats everything evenly. Bring to a boil over high heat, then reduce to medium-low heat and simmer for about 5-7 minutes, or until the sauce thickens and the rice cakes and fish cakes have absorbed the flavor. Stir occasionally to prevent sticking.
Step 4
Your delicious Jjajang Tteokbokki is ready! Enjoy it warm to savor the chewy texture of the rice cakes and the rich flavor of the Jjajang sauce. For an extra treat, you can add a hard-boiled egg or sprinkle some roasted seaweed flakes on top.
