Jajang tteokbokki (30 min

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Jjajang tteokbokki (짜장 떡볶이), also known as Korean đen Bean Tteokbokki, is a delicious 15 mins recipe made with chewy Korean rice cakes in a black bean sauce! You’ll find this dish in South Korea, similar khổng lồ the very popular và traditional tteokbokki (떡볶이) but made with Korean đen bean paste / sauce.

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Tteokbokki is a very popular dish using tteok, which is chewy Korean rice cakes. Jjajang is a delicious & savoury Korean black bean paste, inspired by Chinese food. You may have heard of Jjajangmyeon which is đen bean noodles. So by cooking đen bean sauce or black bean paste with tteok, you make jjajang tteokbokki!

This Jjajang tteokbokki recipe takes 15 mins lớn cook và is a savoury and non-spicy version of the popular tteokbokki.


Recipe for Jjajang Tteokbokki

Recipe for Jjajang Tteokbokki


To make jjajang tteokbokki (aka 짜장 떡볶이), you should know that tteokbokki is made with one of Korea’s most beloved ingredients – tteok. Tteok is the Korean word for rice cakes!

Korean rice cakes, tteok, are made with rice flour và transformed into soft, slightly sticky & incredibly chewy pieces of “rice dough” as I lượt thích to gọi it. These can be made into many shapes but for tteokbokki, the most common shape we use is the cylinder-shaped rice cakes. Truthfully, you can use whatever shapes you can find but if you have a Korean supermarket near you, I’m sure you can find these cylinder-shaped rice cakes.

The next main star ingredient for this tteokbokki is the đen bean sauce. Jjajang is Korean đen bean paste or black bean sauce. You can easily find Korean-style đen bean paste (Chunjang) in any Korean (or usually Asian) supermarket. If you want lớn make a homemade Korean đen bean sauce recipe, check out my Everyday Asian Recipes ebook (available to download here)!

For this tteokbokki recipe, we are basically putting together savoury black bean sauce with chewy và soft Korean rice cakes to lớn create a delicious jjajang tteokbokki. Feel không tính tiền to switch up the vegetables & other ingredients in my ingredient list to your liking!

Ingredients


Korean rice cakes (tteok)Korean-style black bean paste (Chunjang)Green onions or scallionsOnionCabbage (or vegetables of choice)GarlicOilSoy sauce or soy-free alternativeSugarSesame Seeds (optional)Smoked Tofu or seasoned tofu (optional)

You can’t make the recipe gluten-free since the main star, chunjang/black bean paste has gluten & can’t really be substituted unless you know of an alternative.

The recipe is soy-free, simply by using a soy-free alternative khổng lồ soy sauce.

How to Make Tteokbokki (Jjajang)


If your Tteok (Korean rice cakes) are frozen and stuck together, add them into a large bowl with cold water to lớn separate them for about 5-10 minutes before using them.

Prepare your vegetables of choice. I finely chopped green onions or scallions & separated the white part from the green. Chopped onion, shredded cabbage và minced garlic. I also sliced up smoked tofu, but this is optional.

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Begin making your Jjajang Tteokbokki by adding oil lớn a large wok or deep pan on medium-high heat. Add black bean paste on one side & whites of green onions, diced onion and minced garlic on the other side.

Sautee for about 2-3 minutes separately then mix together.

Add in shredded cabbage and soy sauce & mix well. Stir fry for 2-3 minutes until the cabbage begins lớn wilt. Leave them in.

By this point, your TTeok (Korean rice cakes) should be separated in the cold water. Drain them and showroom the TTeok (Korean rice cakes) into the đen bean sauce with sugar và water. Optionally, you can add sliced tofu here too.

Bring khổng lồ a boil and cook for about 10 mins or until the rice cakes are softened and the sauce has thickened (max 15 minutes).

When ready khổng lồ serve, đứng top with the rest of the green onions & sesame seeds (optional) & enjoy hot (I prefer to eat it a few hours after making it, because the flavours really soak in)! If you are serving this later, make sure khổng lồ heat it up completely until the rice cakes are very soft & chewy again.