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    Home » Recipes » Snacks

    Jajang Tteokbokki

    Modified: Oct 7, 2024 · Published: Nov 13, 2023 by Christie Lai · This post may contain affiliate links · 10 Comments

    Jump to Recipe

    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.

    jajang tteokbokki
    Jump to:
    • Ingredients & Substitutes
    • Expert Tips
    • Instructions
    • Storage
    • Pairing Suggestions
    • FAQ
    • Other recipes you may like
    • 📖 Recipe
    • 💬 Reviews

    "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.

    jajang tteokbokki

    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.
    a picture of Korean rice cakes
    • 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:

    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 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!

    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.

    Other recipes you may like

    • Rose Tteokbokki
    • Jajangmyeon

    📖 Recipe

    featured image of jajang tteokbokki

    Easy & Quick Jajang Tteokbokki

    Christie Lai
    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.
    5 from 7 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Course Side Dish, Snack
    Cuisine Korean
    Servings 2 as a side
    Calories per serving 424 kcal

    Ingredients
     
     

    • 2 cups Korean rice cakes
    • ⅓ 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 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 white granulated sugar add more if needed
    • 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!
    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

    Suggested Equipment & Products

    • Large Non-Stick Pan
    • Measuring Set
    • Kitchen Scale
    • Steel Colander
    Nutrition
    Calories: 424kcal | Carbohydrates: 29g | Protein: 20g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 40mg | Sodium: 1247mg | Potassium: 350mg | Fiber: 3g | Sugar: 14g | Vitamin A: 688IU | Vitamin C: 6mg | Calcium: 37mg | Iron: 2mg

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Heidi | The Frugal Girls

      August 17, 2020 at 4:38 pm

      5 stars
      This is one amazing bowl filled with all sorts of tasty happiness. I love all the different flavors. Then the black bean paste and fish cakes give it the perfect finishing touch!

      Reply
    2. Tasia ~ two sugar bugs

      August 09, 2020 at 6:49 pm

      5 stars
      I've never had this dish, but do love all the elements!! I know my husband and I would love it (not so sure about the Bugs, I'm not sure they are really my children because they don't currently care for Asian flavors. Someday, right??)! Those fish cakes and black bean sauce are calling me!!

      Reply
      • christieathome

        August 14, 2020 at 4:27 pm

        Thanks Tasia! It was so delicious especially with the fish cakes and black bean sauce!

        Reply
    3. Sherri

      August 07, 2020 at 9:58 am

      5 stars
      This looks amazing! I am totally in love with the black bean onion sauce! 🙂

      Reply
      • christieathome

        August 14, 2020 at 4:27 pm

        Thanks Sherri! It's such a treat.

        Reply
    4. Rebecca Dillon

      August 06, 2020 at 10:14 pm

      5 stars
      This looks divine. Def want to try this sauce!

      Reply
      • christieathome

        August 14, 2020 at 4:28 pm

        Thank you Rebecca!

        Reply
    5. Michelle | Sift & Simmer

      August 06, 2020 at 7:21 pm

      5 stars
      I love the addition of fish cakes to this dish! My eldest would enjoy this since he LOVES fish cakes and the cylindrical rice cakes! What a fantastic combo... I'm showing this to him right now!

      Reply
      • christieathome

        August 14, 2020 at 4:28 pm

        Thanks Michelle! It's really good with the fish cakes along with the chewy rice cakes 🙂 And perfect for kids as it's not spicy.

        Reply
    6. Lauren - BasicGinger.com

      August 06, 2020 at 5:16 pm

      5 stars
      Christie, this is delicious! Love that it only takes 30 minutes to make, so easy! thank you so much for sharing it!

      Reply

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    Christie

    Christie is an Recipe Blogger with an expertise on Asian recipes! She makes Asian cooking approachable with step-by-step pictures, ingredient & recipe tips and a helpful cooking video. Her quick and easy recipes have been featured on BuzzFeed Tasty, Food52, The Kitchn, The FeedFeed, Sur La Table, Yummly and more! With a following of over 1M+, her recipes are made repeatedly by her loyal readers.

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