Easy & Quick Jajang Tteokbokki
Jajang Tteokbokki. If you love Korean rice cakes, then you'll love them in a delicious roasted black bean sauce with flavorful fish cakes. It's the perfect snack or side dish that is ready in 30 minutes! It's also not spicy at all.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups Korean rice cakes ()
- 1/3 cup Korean roasted black bean ((aka chunjang))
- 2 cups anchovy stock (or dashi or chicken stock)
- 7.05 oz fish cakes (or fish balls / fish cake sheets sliced)
- 2 tbsp vegetable oil (or any neutral oil)
- 1 small onion (finely diced)
- 2 green onion (sliced into 1 inch-long pieces)
- 1 tbsp oyster sauce (add more if needed (or sub with vegetarian stir-fry sauce))
- 1 tbsp white granulated sugar (add more if needed)
- 2 tbsp cornstarch (or potato starch)
- 1 green onion (finely chopped for garnishing)
- 1/2 tsp sesame seeds (for garnishing)
Instructions
- 1
In a large bowl, soak the rice cakes in warm water for at least 5-10 minutes to acclimate them. Strain and set aside.
- 2
In a small bowl, mix together anchovy stock and cornstarch. Set aside.
- 3
Heat vegetable oil in a large non-stick pan on medium heat.
- 4
Fry the roasted black bean paste in the oil for 1 minute constantly stirring it.
- 5
Then add in onion, green onions and fish cakes. Mix until well combined.
- 6
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.
- 7
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.
- 8
Garnish with more green onions and sesame seeds and enjoy!