Jjajang Tteokbokki

While the spicy version is all the rage these days, originally tteokbokki was
not spicy at all. In fact the original was a soy sauce based version, with
jjajang tteokbokki following shortly after. Jjajang, sometimes spelt chajang, is
a Korean type of fermented and roasted black bean paste that adds an umami punch
to many dishes.

Servings: 4 people

Author:

Prep Time
5 minutes

Cook Time
10 minutes

Total Time
15 minutes

Course:

Cuisine:

korean

Keywords:

Black Bean Sauce Street Food Korean Street Food

Instructions

1 Add oil to a hot pan and when hot add the black bean paste. Stir it around until
it slightly fries. It may seem like it is sticking to the pan and getting burnt
but once we add the rest of the ingredients it will easily reincorporate back
into the sauce and won’t taste burnt at all.
2 Add in your onions and stir them around the pan. After a few minutes add the
garlic and stir that around for a half minute or so before proceeding to the
next step.
3 Whisk together the chicken stock and corn starch and then add it to the pan.
Stir everything together until you get a nice, even sauce. Allow the sauce to
reach a boil while stirring constantly.
4 When the sauce is boiling add the rice cakes and immediately turn the heat down
to low. Stir everything together and place a lid on the pan. Let simmer for 5-10
minutes, or until the rice cakes have softened to desired texture.
5 Finally turn off the heat and stir in the toasted sesame oil if you are using
in. You don’t want to add the oil too early or it will lose it’s flavor so it is
important to only add it after turning off the heat or right before serving.
6 Plate the homemade jjajang tteokbokki and garnish with the sesame seeds if you
like. I also like to add some finely sliced scallions for a pop of color but
that is entirely up to you.

Jjajang Tteokbokki

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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