Jjajang Tteokbokki

Jjajang Tteokbokki

Jjajang tteokbokki just make sense. It's a love child between jjajangmyeon and tteokbokki that has the best of both worlds. Squishy rice cakes with sweet, salty, and velvety black bean sauce were meant to be together.

This dish is perfect for those who can not handle spice but still want to try tteokbokki. And it's not lowering standards by all means-- I'd honestly say that this dish has more complexity and flavor than regular tteokbokki.

When I developed a jjajangmyeon recipe a couple months back, (which by the way went super viral with over 10M views 😏-- you can see it HERE), one of the most frequently asked questions was which black bean sauce to buy. I tested out five black bean pastse from different brands and found these two to have the most flavor and desired dark color.

Below is also my amazon storefront where you can find black bean paste:

I hope you enjoy this recipe and make sure to read the recipe carefully for helpful tips & tricks!

Ingredients

500g or 2 cups rice cakes

3 sheets or 1 cup fish cakes 

⅓ cup black bean paste

⅓ cup oil

2 scallions, thinly sliced 

4 garlic cloves, thinly sliced

2 tbsp light soy sauce

2 tbsp sugar

500mL water or stock

Black pepper

1 tbsp butter

Gochugaru for garnish or hint of spice!

Directions

1. Let’s infuse the oil with aromatics. In a medium-sized pan, add oil, garlic, and scallions and heat on medium until the garlic has turned golden brown. 
2. Sieve the aromatics and reserve the oil.
3. Use the same oil and pour it into a non-stick pan. I recommend using a non-stick pan as black bean tends to stick. Add the black bean paste and heat it on medium heat until the paste starts to bubble. Drop the heat to a medium-low.
4. Using a rubber or coated spatula(wooden spatulas will stain), break apart the black bean paste and swirl around so that the oil can penetrate through. This process helps cook out some of the astringent flavors in black bean paste and brings out deep nutty and umami notes. 
5. After 5 minutes, you’ll see the black bean paste slowly separate. Strain the toasted black bean paste in a sieve— the oil should separate immediately, and you can use this oil for future use!

6. In a large pan, heat on high. When smoke starts to rise from the pan, turn the heat off and add the soy sauce. 
7. Let the soy sauce caramelize and slightly burn. Deglaze with water or stock and scrape the bottom of the pan. 
8. Heat the broth on high heat and add the fish cakes and the rice cakes. Add the toasted black bean paste, sugar, and black pepper. Stir to combine. 
9. Simmer on medium heat for 5 minutes or until the rice cakes become malleable, and the sauce thickens. 
10. Finish with butter and plate. Garnish with gochugaru for a hint of spice and color! Enjoy!!

Jjajang Tteokbokki

4 from 100 votes

Recipe by Doobydobap Course: Snacks, Street Food, Lunch, DinnerCuisine: KoreanDifficulty: Easy

Servings

2

servings

Prep time

5

minutes

Cooking time

25

minutes

Jjajang tteokbokki just make sense. Squishy rice cakes with sweet, salty, and velvety black bean sauce were meant to be together.

Ingredients

• 500 g or 2 cups rice cakes

• 3 sheets or 1 cup fish cakes

• ⅓ cup black bean paste

• ⅓ cup oil

• 2 scallions, thinly sliced

• 4 garlic cloves, thinly sliced

• 2 tbsp light soy sauce

• 2 tbsp sugar

• 500 mL water or stock

• 1 tbsp butter

• Black pepper

• Gochugaru for garnish

instructions

• Let’s infuse the oil with aromatics. In a medium-sized pan, add oil, garlic, and scallions and heat on medium until the garlic has turned golden brown.
• Sieve the aromatics and reserve the oil.
• Use the same oil and pour it into a non-stick pan. I recommend using a non-stick pan as black bean tends to stick. Add the black bean paste and heat it on medium heat until the paste starts to bubble. Drop the heat to a medium-low.
• Using a rubber or coated spatula(wooden spatulas will stain), break apart the black bean paste and swirl around so that the oil can penetrate through. This process helps cook out some of the astringent flavors in black bean paste and brings out deep nutty and umami notes.
• After 5 minutes, you’ll see the black bean paste slowly separate. Strain the toasted black bean paste in a sieve— the oil should separate immediately, and you can use this oil for future use!
• In a large pan, heat on high. When smoke starts to rise from the pan, turn the heat off and add the soy sauce.
• Let the soy sauce caramelize and slightly burn. Deglaze with water or stock and scrape the bottom of the pan.
• Heat the broth on high heat and add the fish cakes and the rice cakes. Add the toasted black bean paste, sugar, and black pepper. Stir to combine.
• Simmer on medium heat for 5 minutes or until the rice cakes become malleable, and the sauce thickens.
• Finish with butter and plate. Enjoy!

Recipe Video

Notes

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