Slightly salty and savory twist to the popular spicy tteokbokki this jajang tteokbokki recipe is perfect if you want a savory alternative.
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Bouncy rice cakes smothered in roasted black bean sauce and topped with toasted sesame seeds. What more could you want?
Originating from Korea, this is a variation on the popular dish tteokbokki.
It uses Jjajang sauce which is typically used in rice or noodles such as jjajangmyeon.
I guess you could say this is a combination of jjajangmyeon and spicy tteokbokki!
So, if you want to try tteokbokki but are not too fond of spice, then this is for you.
Jajang tteokbokki makes for the perfect snack or side dish. This is a one pot dish and takes about 40 minutes to make.
What is Tteokbokki?
The word tteokbokki can be broken down to “tteok” and “bokki.” Tteok translates from Korean to “rice cake.”
Bokki translates to “something that is fried.”
Tteok are popular rice cakes that are chewy and soft. Cylinder shaped rice cakes which are found in tteokbokki are known as Garaetteok.
They are made from steamed rice flour.
By steaming the rice flour with other ingredients such as corn-starch, salt and water, it forms a bouncy, and chewy rice cake.
Why You'll Love This Recipe
- This jjajang tteokbokki only takes minutes to prepare and only about 30 minutes to cook.
- It is a milder version than its more traditional cousin, spicy tteokbokki. This makes it a great alternative if you don't really like spice.
- It's a one pot dish making cleaning up so much easier.
Cost To Make
Estimated cost = $3.55, or $1.78 a serve
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
- Water
- Corn starch: This, along with the starch in the rice cakes themselves, helps to thicken the sauce.
- Vegetable oil
- Korean Black bean paste: Can be found at your local Asian store or at some supermarkets.
- Brown onion: finely chopped
- Green onions: finely chopped, extra to garnish
- Fish ball: cut into bite size pieces, optional
- Rice cakes: cut into bite size pieces. Can be purchased at your local Korean store.
- Sugar: to taste
- Sesame seeds: to garnish
Instructions
Step 1 - In a small bowl, mix the water and corn starch together until there are no lumps.
Step 2 - Heat over medium to low heat the vegetable oil in a medium size pot. Add the black bean paste and sauté for 1 minute.
Step 3 - Add your finely chopped onion and green onions. Lightly fry for 1 minute. Mix through the black bean paste.
Step 4 - Add the fish balls and fish cakes. Stir everything until it is covered in the sauce. Make sure you do not break the rice cakes when stirring.
Step 5 - Place the water and corn starch mixture into the pot. Mix well together. Bring to boil and then reduce to simmer for 5 minutes uncovered (or until the sauce thickens). Stir occasionally.
Step 6 - Taste the sauce and season with sugar and salt to your liking.
Step 7 - Add rice cakes to the pot and mix into the sauce. Simmer the mixture for 5 minutes or until the rice cakes have become tender (soft but chewy).
Step 8 - Serve hot, garnished with sesame seeds and extra green (spring) onions if you wish.
Tips for Success
- It’s important to stir the mixture to prevent the rice cakes from sticking to the bottom of the pan.
- If you are using frozen rice cakes, bring them to room temperature before cooking. You can do this by submerging them in warm water. Likewise, if you are using dry Korean rice cakes, submerge them in water to allow them to soften.
- Prepare you ingredients in advance so that it makes it easier to make this dish.
FAQ
The combination of chewy and soft rice cakes coated in black bean sauce provides a mellow flavor. Combined with brown onion, green onion, and fish ball, it makes a refreshing meal.
No, jjajang topokki is not spicy. It uses a sweet black bean sauce and unlike traditional tteokbokki it does not use chili.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
More Mains Recipes
Recipe
Jajang Tteokbokki
Ingredients
- 2 cups (480 ml) water
- 2 tablespoons corn starch
- 2 tablespoons vegetable oil
- ⅓ cup black bean paste
- 1 brown onion (100 grams, 3.53 ounces) finely chopped
- ⅓ cup (35 grams, 1.23 ounces) green onions finely chopped, extra to garnish
- 150 grams (5.29 ounces) fish balls cut into bite size pieces, optional
- 150 grams (5.29 ounces) Korean rice cakes
- Sugar to taste
- Sesame seeds to garnish
Instructions
- Mix the water and corn starch together in as mall bowl until there are no lumps.
- Heat over medium to low heat your oil in a medium size pot. Add black bean paste and sauté for 1 minute.
- Add your finely chopped onion and green onions. Lightly fry for 1 minute.
- Add fish balls and fish cakes. Stir everything until it is covered in the sauce.
- Place the water and corn starch mixture into the pot. Mix well together. Bring to boil and then reduce to simmer for 5 minutes uncovered (or until the sauce thickens). Stir occasionally.
- Taste the sauce and season with sugar and salt to your liking.
- Add rice cakes to the pot and mix into the sauce. Simmer the mixture for 5 minutes or until the rice cakes have become tender (soft but chewy).
- Serve hot, garnished with sesame seeds and extra green (spring) onions if you wish.
Notes
- It’s important to stir the mixture to prevent the rice cakes from sticking to the bottom of the pan.
- If you are using frozen rice cakes, bring them to room temperature before cooking. You can do this by submerging them in warm water. Likewise, if you are using dry Korean rice cakes, submerge them in water to allow them to soften.
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