Easy & Quick Jajang Tteokbokki
User Reviews
5
Easy & Quick Jajang Tteokbokki
Description
Easy & Quick Jajang Tteokbokki features Korean rice cakes simmered in a paste of roasted black bean (chunjang), anchovy stock, and vegetables. The rice cakes are soaked to soften, then cooked with fish cakes, onion, and green onions in a sauce thickened by cornstarch. The black bean paste provides a deep, savory umami base with subtle sweetness introduced by sugar and oyster sauce. Texture plays a role here: the rice cakes remain chewy yet tender, absorbing the rich sauce. Garnishing with fresh green onions and sesame seeds adds brightness and a hint of crunch to the dish.
This dish works well as a warm snack or light meal and pairs nicely with steamed vegetables or a simple broth-based soup. It captures the essence of Korean street food with accessible ingredients and a straightforward method.
Ingredients
- 2 cups Korean rice cakes
- ⅓ cup black bean aka chunjang, Korean, roasted
- 2 cups anchovy stock or dashi or chicken stock
- 7.05 oz fish cakes or fish balls / fish cake sheets sliced
- 2 tablespoon vegetable oil or any neutral oil
- 1 small onion finely diced
- 2 green onion sliced into 1 inch-long pieces
- 1 tablespoon oyster sauce add more if needed (or sub with vegetarian stir-fry sauce)
- 1 tablespoon granulated sugar add more if needed, white
- 2 tablespoon cornstarch or potato starch
- 1 green onion finely chopped for garnishing
- ½ teaspoon sesame seeds for garnishing
Instructions
- In a large bowl, soak the rice cakes in warm water for at least 5-10 minutes to acclimate them. Strain and set aside.
- In a small bowl, mix together anchovy stock and cornstarch. Set aside.
- Heat vegetable oil in a large non-stick pan on medium heat.
- Fry the roasted black bean paste in the oil for 1 minute constantly stirring it.
- Then add in onion, green onions and fish cakes. Mix until well combined.
- Stir in cornstarch stock mixture until combined with other ingredients. Bring to a boil and reduce to a simmer for 5 minutes on medium heat or until sauce has thickened.
- Mix in strained rice cakes. Season with sugar and oyster sauce to taste. Simmer for 5-10 minutes until rice cakes are soft but chewy or fork tender. Remove off heat.
- Garnish with more green onions and sesame seeds and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 2as a side
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Calories | 424kcal | 21% |
| Carbohydrates | 29g | 10% |
| Protein | 20g | 40% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 40mg | 13% |
| Sodium | 1247mg | 52% |
| Potassium | 350mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 688IU | 14% |
| Vitamin C | 6mg | 7% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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