Easy & Quick Jajang Tteokbokki

Name: Easy & Quick Jajang Tteokbokki
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 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)

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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.

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Ingredients & Substitutes
Expert Tips
Instructions
Storage
Pairing Suggestions
FAQ
Other recipes you may like
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"Jajang Tteokbokki" means "fried sauce stir fried rice cakes" in Korean. This saucy dish features chewy rice cakes stir fried in a roasted black bean sauce made with onions, savory fishcakes and other seasonings.

It's a tasty concoction of Korean ingredients packed with umami flavor from the fishcakes. The black bean sauce is also savory with sweet notes and the rice cakes absorb that rich taste.

Tteokbokki is a popular Korean street food snack. The most popular version is the kind stir fried in a thick bright red spicy sauce. It's a beloved food in Korean cuisine and young kids to adults love this dish for it's spicy and sweet flavors.

This is the perfect recipe for those who love Korean rice cakes but can't tolerate the spice. I developed this recipe 4 years ago adapting the sauce from my Jajangmyeon recipe. After a few trials, I ended up with this version and it hits the spot!

Ingredients & Substitutes

Please scroll down to below recipe card for exact measurements.

Korean Rice Cakes: these are made of wheat flour and rice flour with water and are sold in various sizes from tubular ones to flat circular medallions. I recommend the tubular kind as pictured below that are refrigerated or freshly made at the Korean grocery store. If possible, avoid the frozen kind because they easily splinter when simmered.

Roasted Black Bean Paste (aka "Chunjang"): there are two types at the Asian market 1) the Korean kind called "Chunjang" or the 2) Chinese kind. For best taste, get the Korean version as pictured below. As a last resort, substitute with the Chinese version.

a picture of Korean roasted black bean paste

Onion
Green Onion
Anchovy Stock: feel free to use low-sodium chicken stock or dashi stock.
Cornstarch: or substitute with potato starch.
Fried Fish Cakes: these are savory cakes made of minced seafood that come in many flavor varieties so choose one you enjoy. Or substitute with the fish cake sheets or fish balls which are basically the same thing but in different shapes.
White Granulated Sugar: or substitute with cane sugar.
Oyster sauce: this is a thick brown sauce made of oysters that adds a lot of umami flavor. Or substitute with vegetarian stir-fry sauce. If you're gluten-free: substitute with a gluten-free version.
Neutral oil: like avocado oil, sunflower oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil or any heavy scented oils with a low smoke point.
Sesame seeds: optional garnish

Note: Most Korean or Asian grocers will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.

Expert Tips

Use refrigerated or fresh Korean rice cakes and avoid using frozen ones because they are more likely to splinter in the sauce.
Soak the cold rice cakes in warm water to help them acclimatize to the warm sauce so they don't splinter as they simmer.
Use a non-stick pan to make cooking and cleaning easier!
Make sure to fry the roasted black bean paste in oil to remove any bitterness.
Bring the sauce to a boil to thicken it and then reduce to a simmer before seasoning it.

Instructions

Below are step-by-step instructions on how to make Jajang Tteokbokki:

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 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!

Storage

Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
Freezer friendly? I don't recommend freezing this dish because the cooked rice cakes will turn hard even after reheating.

Pairing Suggestions

This dish serves well with other Korean dishes like:

fried mandu (Korean dumplings)
hard-boiled eggs
gimmari (crispy fried seaweed rolls)
Korean blood sausages
or with instant ramen boiled in the sauce.

FAQ

Why are my rice cakes splintering?

You may have used frozen ones which require you to soak them in warm water before cooking. Or you have overcooked the rice cakes or you didn't soak them in warm water to help acclimate them.

Can I make this in advance?

Jajang tteokbokki can be made up to 4 days in advance and stored into an airtight container in the fridge. To reheat, microwave for 1-2 minutes or in a pan on medium heat until hot.

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Rose Tteokbokki
Jajangmyeon

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