Jajang Tteokbokki

Jajang Tteokbokki. Korean rice cakes smothered in a roasted black bean onion sauce with bouncy fish cakes. The perfect snack or side dish. Ready in 30 minutes!

I love tteokbokki. It is one of my favourite snacks to eat and I really enjoy the spicy mild version I share my on my blog which you can find here! But since my husband is not able to eat a lot of spicy foods, I decided to make a version that does not contain any spice at all using Jajang sauce!

This is my version of Jajang Tteokbokki. I decided to take my recipe for Jajangmyeon and use the sauce for Tteokbokki but I added some rice cakes and dried kelp for a more deeper flavour.

My jajang tteokbokki recipe is made in one pot and comes together in less than 30 minutes. It's simple and very delicious.

I know a lot of people have a lower spice tolerance and can't deal with the fiery flavour of the normal Tteokbokki. So I decided to come up with a version for those so they can actually enjoy rice cakes with a yummy jajang sauce.

This tteokbokki recipe calls for some specific ingredients that you can find at your Asian or Korean grocer, such as roasted black bean paste, dried kelp and fish cakes.

What does it taste like?

Jajang Tteokbokki tastes like chewy soft rice cakes that are covered in a rich black bean sauce with hints of onion and green onion and a seafood flavour thanks to the kelp and fish cake.

Watch how I made this!

Other recipes you may like!

TTEOKBOKKI KOREAN RICE CAKES
RABBOKI KOREAN SWEET SPICY RAMEN
JAJANGMYEON BLACK BEAN NOODLES
JAPCHAE KOREAN SWEET POTATO NOODLES
KOREAN KIMCHI BIBIM GUKSU

For this recipe

You will need the following tteokbokki ingredients:

• 2 tablespoon avocado oil
• 1 small cooking onion, finely diced
• ⅓ cup green onions, sliced into 1 inch pieces
• 2 cups water
• 2 tablespoon cornstarch
• 1 cup fish cakes
• 4 pcs dried kelp
• 2 cups rice cakes
• ⅓ cup roasted black bean paste

Optional:

⅓ cup green onions, finely chopped
Sesame seeds

How to make Jajang Tteokbokki

1. In a small bowl, mix together your water and cornstarch.
2. In a medium size pot set over low heat, add your avocado oil. You want to ensure your oil is warmed.
3. Then add in your roasted black bean paste. Fry it in the oil for 1 minute.
4. Then add in your onion, green onions that are sliced in 1 inch pieces, and fish cakes. Give it a stir until everything is covered in the sauce.
5. Pour in your cornstarch water and dried kelp into the pot. Mix altogether scraping the base of the pot. Allow this to boil and reduce to a simmer for 5 minutes or until sauce has thickened.
6. Add in your rice cakes and mix into the sauce. Season with sugar. Boil this for 10 minutes until rice cakes are soft but chewy or fork tender.
7. Transfer to a plate and sprinkle green onions and sesame seeds over top (optional).

Give it a try!

Well I hope you give my Jajang Tteokbokki recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.

Thanks for visiting my blog! If you enjoyed my jajang tteokbokki and fish cake, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!

Made this recipe and loved it?

If you could leave a star rating, I would greatly appreciate it 🙂 Thanks so much!

Take care,
Christie

*This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs

Jajang Tteokbokki (30-min. Recipe)

christieathome

Jajang Tteokbokki. Korean rice cakes smothered in a roasted black bean onion sauce with bouncy fish cakes. The perfect snack or side dish.

5 from 7 votes

Print Recipe Pin Recipe

Cook ModePrevent your screen from going dark

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Course Side Dish, Snack

Cuisine korean

Servings 2 as a side

Calories per serving 1103 kcal

Ingredients

  

1x2x3x

• 2 tablespoon avocado oil
• 1 yellow onion finely diced
• ⅓ cup green onion sliced into 1 inch pieces
• 2 cups water
• 2 tablespoon cornstarch
• 1 cup fish ball
• 4 pcs dried kelp
• 2 cups Korean rice cakes
• ⅓ cup roasted black bean paste

Optional:

• ⅓ cup green onion finely chopped
• Sesame seeds

Instructions

 

• In a small bowl, mix together your water and cornstarch.
• In a medium size pot set over low heat, add your avocado oil. You want to ensure your oil is warmed.
• Then add in your roasted black bean paste. Fry it in the oil for 1 minute.
• Then add in your onion, green onions that are sliced in 1 inch pieces, and fish cakes. Give it a stir until everything is covered in the sauce.
• Pour in your cornstarch water and dried kelp into the pot. Mix altogether scraping the base of the pot. Allow this to boil and reduce to a simmer for 5 minutes or until sauce has thickened.
• Add in your rice cakes and mix into the sauce. Season with sugar. Boil this for 10 minutes until rice cakes are soft but chewy or fork tender.
• Transfer to a plate and sprinkle green onions and sesame seeds over top (optional).

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!

Copyright PolicyPlease do not copy and paste my recipes or use my photos in your own site/blog or social media. If you use my recipe for adaptation, please provide a link back to my recipe and re-write in your own words. Thank you.

Nutrition

Calories: 1103kcal | Carbohydrates: 208g | Protein: 21g | Fat: 21g | Saturated Fat: 3g | Sodium: 82mg | Potassium: 859mg | Fiber: 12g | Sugar: 5g | Vitamin A: 333IU | Vitamin C: 10mg | Calcium: 70mg | Iron: 4mg

Course Side Dish, Snack

Cuisine korean

Keyword jajang tteokbokki, jajang tteokbokki recipe, jjajang tteokbokki, tteokbokki black bean, tteokbokki recipe, tteokbokki sauce

Suggested Products